Vietnamese Lunar New Year(Tet) will never be complete without this cake. It's very heavy, very filling, an Atkin dieter's nightmare, but it taste amazing. It takes a LONG time to cook. You read right that it takes 6 hours. And overnight soaking of rice and beans!
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- 1You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
- 2Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
- 3Smash bean thoroughly.
- 4Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
- 5If use aluminum foil, place them crossing each other.
- 6Place half of the rice on the leaves, topped with half of the mung beans.
- 7Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
- 8Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
- 9Place in a large pot, cover with water and boil for about 6 hours.
- 10Add water every hour if necessary.
- 11After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
- 12The cake lasts up to 10 days on a cool dry place.
- 13The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
- 14Best served with pickled onions.
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Nutritional Facts for Banh Chung (Vietnamese Rice Cake)
Serving Size: 1 (50 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 161.6
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.4 g
- Cholesterol 10.7 mg
- Sodium 159.2 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 2.9 g
- Sugars 0.0 g
- Protein 8.5 g