- 500 g of glutinous rice
- 200 g of peeled mung beans
- 450 g of pork loin
- 1/2 tablespoon of sugar
- salt, pepperMaterial:
- a rectangular dish
- banana leaves or parchment paper or aluminum
- of kitchen twine
- a pressure cooker or a rice cooker
The night before, soak in a bowl of cold water mung beans, wash the rice and soak in another bowl of cold water and leave to rise overnight.
Drain the rice and mung beans and mash the beans and reserve.
Prepare the stuffing in the pork: Cut the meat into cubes, place in a bowl and season with salt, pepper and sugar. Mixing, film and reserve.
Cut long pieces of twine and have them on the bottom of your dish, crossing them. They used to pack the banh chung.
Line the dish with aluminum foil or banana.
Depositing a layer of uncooked rice, about 1 cm in the dish, pressing down well, recover the rice with a thin layer of mashed mung beans settle well with a spoon,place a layer of meat and pack it well, then another layer of beans and rice.
Fold the edges of the paper toward the center, as a gift to wrap, close with the twine, tight. Gently plunge the banh chung in a pressure cooker or large pot of simmering water and cook 5 hours on low heat, ensure that water is always the same.
Cool completely your banh chung before eating and serve in slices or pieces.
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