Ingredients:
- 10 cups glutinous rice
- 800 grams mung bean (2 bags)
- 2 lbs pork belly
- Frozen banana leaves
- Square cake mold
- Salt, pepper, shallot, chicken powder
Instructions:
For the glutinous (sweet) rice
- Rinse until the water runs clear (about 10 times). Put in 2 tbs salt and let it sit overnight
- Drain it completely the next day
- Add 2 tbs of salt and mix well
For the mung beans:
- Wash the mung bean until the water is no longer yellow and let it sit overnight
- Drain it completely the next day
- Place beans in a large pot, cover with water, add 1 tablespoon salt and bring to a boil. Reduce heat, cover and simmer gently until beans are tender (about 15-20 minutes)
- Set aside to cool down completely
For the pork belly:
- Cut each strip into 3 to 4 pieces (about 2.5 - 3")
- Marinate the pork belly with: 2 tbs fish sauce, 1/2 tbs salt, 1 tbs black pepper, sliced shallot, tbs chicken powder and 1/2 tbs sugar. Let it sit overnight in the fridge.
- To add extra flavor, slightly sear the meat the next day
- Set aside to cool down completely.
Making the cakes:
- My cake mold measure 4" x 4" x 2.5". My husband made it for me last year but you can also find similar ones on Amazon
- For one cake, you'd need to cut the banana leaves into 6 (4" wide) pieces. The length can the the length of the actual leaf. 4 pieces for the outside and 2 for the inside
- You also need to cut 4 square pieces (2.5" x 2.5") for the 4 corners
- Begin to make the cake by adding a 1/3 cup rice.
- Smooth out the rice so it covers the bottom completely and evenly
- Add the mung bean and 2 pieces of the pork belly
- Add another layer of mung bean
- Add another layer of rice and smooth out of the top
- Tie the cake using the string and you're done!
- See my video for demonstration. It's hard to explain
Cooking the cakes
- To save time, I used my beloved 6-qt Instant Pot. I was able to fit 3 cakes comfortably in there
- Fill the pot with hot water to the max line
- Use the "Pressure Cooker" setting. Set the time for 1 hour and 20 minutes. Allow to naturally release
- Carefully remove the cakes from the pot. Let them cool down completely before cutting. That's it! They taste heavenly with the dried pickles.
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