Vietnamese Square Sticky Rice Cakes with Mung Bean and Pork Belly

What you need

• 800 g (1 3/4 lb) glutinous rice
• 300 g (10 1/2 oz) split mung beans, peeled
• 400 g (14 oz) pork belly, skin removed, cut into 8 thick strips
• 2 shallots, finely minced
• 2 tsp black pepper, freshly ground
• 3 tbsp salt, 3 tbsp for the soak, rice and beans, plus 1 tsp for the pork
• 12 leaves banana leaves, large, wiped clean
• kitchen twine, or bamboo strips, as needed for tying
• pickled shallots, for serving, optional

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear. Cover with cold water, stir in 1 tbsp of the salt and soak for 6-8 hours or overnight. Soak the mung beans in cold water for at least 4 hours.

2. 2

   Drain the rice in a colander for 30 min, then toss with 1 tbsp of the salt.

3. 3

   Drain the beans and steam them over boiling water until soft, 20-25 min. Mash coarsely with the remaining 1 tbsp salt, then divide into 4 equal portions.

4. 4

   Mix the pork belly with the shallots, black pepper and 1 tsp salt. Marinate for 30 min.

5. 5

   Wash the leaves and wipe them dry. Pass them briefly over a flame or dip in hot water until pliable, then trim off the stiff midribs.

6. 6

   For each cake, lay 2 leaves crosswise in a square about 20 cm (8 in) wide, shiny side up. Spread one quarter of the rice into a 15 cm (6 in) square in the center.

7. 7

   Cover with one portion of beans, then 4 strips of pork, then another portion of beans. Finish with one quarter of the rice.

8. 8

   Fold the leaves over the filling and press the corners to shape a tight square. Tie twice in each direction with twine.

9. 9

   Line a tall pot with the remaining leaves. Stack the cakes inside, cover with water by 5 cm (2 in) and weigh them down with a plate.

10. 10

    Bring to a boil, then keep at a steady simmer for 8 hours. Top up with boiling water as needed to keep the cakes covered, and turn the cakes over at the 4-hour mark. The pork is done when the cakes feel firm and the meat is tender and cooked through.

11. 11

    Lift out the cakes, rinse under cold water and press under a heavy board for 1 hour. Cool completely before unwrapping.

12. 12

    Unwrap each cake. Pull the twine under the cake and tighten it to slice it into 8 squares. Serve with pickled shallots.

Imported from fifteen.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.