Bánh chưng – Traditional Vietnamese Square Sticky Rice Cake

Rinse glutinous rice under cold water until water runs clear. Soak in water for at least 6 hours or overnight. Drain well. Season with 1 tbsp salt.

Wash and soak mung beans in water for 2 hours. Drain, then steam or boil until soft (about 15-20 minutes). Mash into a paste slightly with a potato masher or fork. Season with a pinch of salt.

Slice pork belly into pieces about 2 cm thick. Chop shallots finely. Mix pork with shallots, 1 tbsp salt, 1 tbsp pepper, and fish sauce. Marinate for at least 30 minutes.

Have two banana leaves per cake (if using single large leaves, fold to create a square). Wipe leaves with a damp cloth. Lay one leaf flat, place about 200g rice in the middle and shape into a square platform about 1 cm thick. Place about 100g mung bean paste on top of rice, then put a portion of pork. Top with another 100g of mung bean paste. Cover with another 200g of rice. Fold leaves carefully to form a compact square packet. Tie tightly with string in two directions to keep shape.

Place the packets in a large steamer or a pot with a layer of water at the bottom (cakes should not touch water). Weigh them down with a clean stone or heavy plate to press evenly. Steam over medium-low heat for 8-10 hours. Check water level every few hours and add boiling water as needed.

Carefully remove cakes from steamer. Allow to cool completely at room temperature (can be refrigerated overnight if needed). Unwrap and slice into 1 cm thick squares. Serve at room temperature, pan-fried or with pickles.