dinner · dairy-free · gluten-free
Bánh chưng (square sticky rice cake)
Northern Tết cake of glutinous rice, mung bean and fatty pork wrapped in leaves and boiled for hours.
- Time
- 600min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Season pork with fish sauce, pepper and shallot; drain rice and mix with 2 tsp salt; steam mung beans until soft and mash with 1 tsp salt into a firm paste.
-
2
Line a square mold (or box) crosswise with leaves, shiny side down.
-
3
Layer: rice, a disk of mung bean, pork, more mung bean, then rice to fill; fold the leaves over and tie tightly with twine.
-
4
Boil the cakes fully submerged for 8–10 hours, topping up with boiling water.
-
5
Press under a weight for several hours to firm up; slice with twine and serve with dưa món or pickled leeks.
