Bibingka (coconut rice cakes with banana leaves) recipe


Published: Jan 16, 2022 · Modified: Oct 12, 2022 · This post may contain tiếp thị liên kết links. Please read our disclosure policy.

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Celebrate Tết or Lunar New Year in style with this authentic and traditional bánh chưng! These Vietnamese sticky rice cakes are wrapped with banana leaves và filled with savory yellow mung beans and umami-flavored fatty pork belly.

This savory umami treat is perfect to lớn ring in the Lunar New Year!

Chúc mừng năm mới! Happy Lunar New Year! This year is the year of the Tiger which represents strength và courage. That means it is the best time to lớn face your fears in the kitchen and tackle this seemingly daunting yet quintessential Vietnamese Lunar New Year recipe. For my family, there is no tết without bánh chưng, red envelopes, and a little fun gambling. Every year, I look forward to these beautiful light green sticky rice cakes that are filled with savory mung beans and marinated pork belly. I usually eat them every day for about a week straight with a side of cha lua (Vietnamese cold cuts) và pickled vegetables. YUM.

If you want to kiểm tra out my other Lunar New Year recipes, make sure to kiểm tra out my Thit Kho (Vietnamese Caramelized Braised Pork Ribs và Eggs) & my pineapple tarts! This recipe will guide you step-by-step on how to lớn prepare the ingredients, how to lớn wrap the banh chung và how lớn cook it. I laid out all of my tips và tricks below!

Table of Contents
The fresh banana leaf wrapping gives Banh chưng its iconic look.

What is Banh Chung?

Banh chưng (pronounced baan chuhng) is the most traditional cake in the Vietnamese food culture. They are normally available all year but during Tet or Lunar New Year they are seen in every family gathering.

Bánh Chưng represents the earth. In ancient times, they believed the earth was a square và created banh thông thường to reflect the earth’s shape.

This Vietnamese sticky rice cake is wrapped in layers of fresh banana leaves which gives the rice its green-tinted color. When you take a bite into the sticky rice you are greeted with mashed seasoned mung beans và umami flavored pork belly.

An unwrapped Banh chưng (Vietnamese sticky rice cake) ready khổng lồ be enjoyed.

🍽 Kitchen Equipment For This Recipe

Square Molds: You will need to make or buy 4x4 inches wide and 2 inches deep square molds that are holo on both ends . I made mine out of cardboard và tape.Banana Leaves: you will use banana leaves to assemble the banh chung. They are also used to line the bottom of your pan to lớn prevent them from burning. You can find banana leaves in the frozen section of your local Chinese or Vietnamese grocery store.Tape và String: you will need tape and string khổng lồ assemble the sticky rice cakes lớn to keep them from falling apart when you boil them. You will remove the tape after you tie on the string.

🛒 Ingredients For This Recipe

This recipe does not require any difficult or hard-to-find ingredients. You can find everything below at your local Vietnamese or Chinese grocery store.

Pork Belly: the protein in this dish. The pork belly fat & juices seep into the mung bean & sticky rice giving this banh chung a delicious moist texture and flavor.Salt và Pepper: seasons the rice, mung beans & pork belly.Sugar: the sugar balances out all the salty components of the dish by giving it a subtle sweetness.Shallots: the shallots are used khổng lồ marinate the pork belly and season the mung beans.

📝 How lớn Make This Recipe

This recipe for bánh chưng may seem lengthy and difficult but it is rather simple. All you need to vì chưng is prepare the rice, mung beans, và pork belly, assemble and boil.

Day Before

Make a square mold out of cardboard: Create a mold out of cardboard. I made mine about 4x4 inches wide & 2 inches high.

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Expert tip: If using cardboard, completely wrap the carboard in tape to lớn prevent it from getting soggy.Soak sticky rice. Wash the sticky rice until the water turns clear.Soak the sweet rice with salt and enough water to cover the rice over night.
Important: Sticky rice MUST be soaked overnight to fully hydrate it.Marinate the pork belly. Slice the pork belly into about ¼ inch thick slices. Marinate the pork with salt, sugar, chicken powder, pepper, fish sauce & shallots in the refrigerator overnight.
Expert tip: Marinating the pork belly instead of leaving it plain maximized the Banh chưng flavor.Soak the mung beans. Wash the mung beans until the water turns clear.Soak the mung beans with ¼ teaspoon of salt và enough water to lớn cover the rice in the refrigerator overnight.
The mung beans need khổng lồ soak prior to cooking them for this recipe.

Day Of

Prepare the Rice và Mung BeansStrain the rice. Strain the water from the rice. Phối aside.Boil the mung beans. Strain the mung beans. In a medium pot, fill halfway with water, địa chỉ cửa hàng 1 teaspoon of salt và mung beans. Heat on high until it boils. When the water boils, turn the heat down to lớn simmer. Cover the pot and simmer for 15 minutes or until softened. Then strain the water & mash the mung beans.Saute the shallots. In a large skillet or wok, heat 3-4 tablespoons of vegetable on high heat. Add the shallots and saute for 2 minutes on high and then reduce the heat to lớn low & continue cooking until caramelized và tender about 10-15 minutes.Mix together. In a medium mixing bowl, set together the salt, sugar, pepper, chicken powder, caramelized shallots và mashed mung beans. Set aside.

🎥 How khổng lồ fold video