Banh Chung

Description
Banh Chung is also known as sticky rice cakes, a Vietnamese traditional dish, and can be served as a snack.

Ingredients

 * 200 g glutinous rice, soaked overnight
 * 100 – 150 g mung beans, soaked overnight
 * 100 g pork, cut into chunks, seasoned with salt and pepper
 * ½ teaspoon salt
 * 6 bamboo leaves (or aluminum foil)

Directions

 * 1) Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
 * 2) Smash bean thoroughly.
 * 3) Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
 * 4) If use aluminum foil, place them crossing each other.
 * 5) Place half of the rice on the leaves, topped with half of the mung beans.
 * 6) Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
 * 7) Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
 * 8) Place in a large pot, cover with water and boil for about 6 hours.
 * 9) Add water every hour if necessary.
 * 10) After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
 * 11) The cake lasts up to 10 days on a cool dry place.
 * 12) The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
 * 13) Best served with pickled onions.