Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. (You now have two open ends.) Published on 07/04/2012 in Mighty Meaty, Rice & Grains, Chinese & Chinese-inspired, Thai & Thai-inspired. Khao niao sangkhaya ข้าวเหนียวสังขยา Sticky rice served with an egg and coconut custard (coconut jam). Remove from the heat and set aside. The filling that goes with the rice varies from region to region in China, and from country to country elsewhere in Asia. All rights reserved. Pham says to toast the soaked, drained rice in a nonstick pan over medium heat until it is dry and looks opaque. 4) Probably should not precook rice; it may cut down on cooking time, but rice may not absorb as much of flavours of meat/beans. Glutinous Rice and Chinese Sausage Wrapped in Banana Leaves Wrapping glutinous rice in banana leaves has to be one of the best things you can do with glutinous rice. Heat the cooking oil in a wok or frying pan. Place two pieces of banana leaf one on top of the other, shiny sides up. In a separate bowl, soak the mung beans for at least 4 hours. Because I will make this dish again. To make the khao dome, lay out a single banana leaf (sideways, or wider than it is tall). More than enough to swell the uncooked glutinous rice and cook the pork belly through. I guess this is our version of the Chinese “Machang”, like what my friend Maggie was telling me. Prepare the banana leaves. of soy sauce 2 tbsps. Outside of dim sum, these can be a meal by themselves. Make more than just the one cake though. Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango. Steam for 40 minutes. It's said to have originated centuries ago when King Hung Vuong VI challenged his many sons that whoever came up with the best recipe for Tet would inherit his throne. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. This is my version but it is still a Chinese dish. Cook uncovered until done, about 6 hours, adding more water if necessary. Place in a pan with 600ml/1 pint water. Vazha Elai Kozhukattai (banana leaf dumpling) is a steamed rice cake made with raw rice flour, shredded coconut and jaggery (cane sugar). If by “our version” you mean a Filipino version, no, it is not. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. See more ideas about glutinous rice, recipes, sticky rice. Looks delicious! Mai Pham says the rice cakes will feel "plump and soft" when they are finished cooking. For this purpose, the steamed rice cake will be prepared without pork. Some notes: 1) Who in their right minds would cook for 6 hours for one cake? Taste and adjust the seasonings, if needed. If wrapped in plastic and refrigerated, the cake will keep for 1 week. Thank you. Wrap the rice and pork as you would a sandwich. The recipe is greatly simplified, but should do. Heat the oil in a frying pan over moderate heat. trimmed, wilted and cut into 10-inch squares, Binagoongang Baboy (Pork Braised in Shrimp Paste). To serve: Unwrap, sprinkle with crisp onion slices and sliced shallots. I live in a rural Germany and don’t have a Chance to get banana leaves or similar leaves. You can reduce the cooking time to about four hours by precooking the rice. Some are savory while others are sweet. Add the pork and cook until the edges start to brown. Wrap securely. Do you have any idea what I could use to replace them and still get a great result when cooking this dish myself? This easy, no-fail recipe shares all the tips and tricks for making this successfully at home. Steamed Sticky Rice and Pork Wrapped in Banana Leaves The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. Cover with the remaining mung beans and place 1 cup of rice on top. Also, this cake is considered an essential element of the Buddhist family altar at the New Year. Remove from heat, allow to cool completely, enjoy. It contains all sorts of yum ingredients sticky rice, chicken, sweet sausage (lop cheong), Chinese cured pork belly … This is one of those dim sum dishes that is arguably best left to the professionals. Your rice will be green enough with just the banana leaf. Vietnamese people make them big and square and many prepare it to enjoy for the Lunar New Year. (Once soaked, the rice will double to about 4 cups.) To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). of cooking oil 200 to 300 g. of cooked pork belly, cut into half-inch cubes 4 cloves of garlic, minced 3 shallots (or 1 to 2 onions), finely sliced half-inch piece of ginger, grated 4 to 6 tbsps. Spread one portion of rice on a piece of on the banana leaf. Fill a large stockpot with water. Add the pork shoulder to the boiling water and let cook 5 minutes. To soften, steam for 5 minutes, or allow to dry in the sun until pliable. Personally, I wouldn't make these again even if they taste good; too much effort. Bring pot of water to boil before lowering cake in; this will ensure rice grains on outside of cake expands immediately thereby stopping water from going in & out of cake. 17:28. Continue cooking until fragrant, about a minute. Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. Place some glutinous rice in, then the pork and mushroom. Tie to secure. Get a huge pot that will fit at least 5 cakes; might be worth it then. 8. Top with a portion of the filling. Place the parcels in steamer baskets. The lotus leaf wrap contains glutinous rice, chicken, pork, sausage, dried shrimp, egg, mushrooms, and scallions. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes. Note that the wrapping may sometimes be banana leaf instead of … Pour in the soy sauce, oyster sauce and tamarind paste (or juice). Since it's considered taboo to work or cook during the first three days of Tet, these cakes are usually made before the festivities begin. MAIV CIB YANG XIONG Recommended for you. Remove the wrapping and arrange the slices on a serving plate. Tie with a cooking string (opposite direction of the last two leaves). Using a slotted spoon , transfer … But the youngest son, the shy and quiet one, stayed close to home and cooked a dish based on a dream. What is this blog about? Make sure there is … Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Lo Mai Gai (steamed sticky rice in lotus leaf),one of the most classic and popular dish in dim sum halls, is easy to make at home. Some are savory while others are sweet. Traditionally, the steamed rice cake is made from glutinous rice, pork, and steamed mung beans with others ingredients and then wrapped in banana leaves. I think soaking the leaves in warm water to soften them will help keep them from breaking the next time I make banh chung. This is a list of rice dishes from all over the world, arranged alphabetically.Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. © 2020 Condé Nast. 4) Place the packages in a steamer and cook for 45 minutes. Marinade the pork belly slices in salt, pepper and shallots for at least an hour. The eldest one, eager to impress his father, traveled far and wide to procure the most exotic recipes. Place a colander or something heavy on top of the packet to keep it submerged in the water. Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. If you don’t wilt the leaves, they won’t be pliable enough for wrapping. Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. of oyster sauce Lay two or three layers of banana leaves in a square cake tin dark side facing inside the tin (so that tints the rice a light colour of green), cut to size if necessary. We boiled the banana wrapped tied packets for five and a half hours. 6. Nov 9, 2019 - Explore Richard Tung Yee Hoong's board "Sticky rice( Glutinous rice) recipes", followed by 19844 people on Pinterest. 3) Do not precook meat, you want the flavours to seep into the beans and rice. 2) Do not wrap in plastic. Serve this dish at room temperature with a side of salt and pepper or reheat slightly in the microwave and serve as part of a meal. All rights reserved. :), It must have been exactly this dish what I had in Singapore recently and which I fell in love with. Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. Fold one end over and hold the packet upright. Cut the leaves into eight pieces about 10-inch square. 5. Fold the end over and repeat on the other side. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). This easy recipe for Steamed Pork Roll (Cha Lua / Gio Lua) makes a seasoned, finely-ground pork wrapped in aromatic banana leaves and then delicately steamed to perfection.Also known as Vietnamese Ham, Steamed Pork Roll is a popular ingredient in sandwiches and many Asian dishes. Top with more rice and make it level. This dish is sticky rice, pork belly and yellow mung beans, wrapped in banana leaf and boiled. Repeat with the remaining three portions of rice and pork. 2. Wrap tightly so that water will not seep into the packet during cooking. 6 hours is not enough. One will never be enough for the amount of cooking time. These cakes are sold in grocery stores and are acceptable substitutes; better to ask the grocer to recommend a brand. Tie up the parcel. Place the packet with the folded sides down in the center of the remaining plastic sheet. Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, chicken, sausage and black mushrooms inside.The contents are steamed and then unwrapped for the diners at the table. Save it for tying the parcels. The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. Fold the gathered edges over twice, then flatten against the packet. Add the sliced mushrooms. Place half of the mung beans on top, then add the pork pieces. Then, place the banana leaf-wrapped rice and pork in the steamer basket. If you're going to spend several hours wrapping and at more hours cooking, you don't want to cut corners. Place the sticky rice in a large bowl and cover it with 3 inches of water. Rice flour is mixed with jaggery or jackfruit pulp and … We usually wrap the banana wrapped packet in aluminium foil. Might be lotus leaf, but I can't remember. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. To serve, cut the packet (without unwrapping) into 1/2-inch slices. Stir fry for about a minute. For the glutinous rice, rinse the rice in bowls of water until the water runs clear (to remove the excess starch). Recipes for dishes we have cooked at home since 2003. Another sweet dish is Ella Adai (pancake in leaf) from Kerala. Stir in the food coloring, if using, and let the rice soak overnight. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese The shape varies too from pyramidal to conical to cylindrical to square. The glutinous rice is the sticky portion. Cut the fibrous part along the side. 9. Consisting of minced pork, preserved mustard greens and Sichuan pepper, the savoury filling for leaf-wrapped sticky rice cakes has the distinctive taste of Sichuan food.Unlike Chinese savoury dumplings/buns which are usually stuffed with raw ingredients when assembling, the filling for these cakes is stir-fried beforehand. Wrap with a second piece of banana leaf. Hello and welcome! This Sticky Rice and Banana Cakes (Banh Tet Chuoi) recipe makes a wonderful sweet treat for Lunar New Year / Tet. After the 12 hours cooking time, we take out the banh chung, let it cool for one day with a weight on top. © 2001 HarperCollins Publishers, Inc. No food coloring please. Almost synonymous to Tet, the lunar new year, banh chung is a highly regarded food in Vietnam. daimyo Feb 8, 2009 07:31 AM re: surfer1966 China Max during lunch has sticky rice wrapped in tea leaves with chinese sausage. When the leaves have been softened, you can start wrapping the rice and pork in them. Upon tasting the dish and hearing the story, the king was so impressed he proclaimed his youngest son the heir to his throne and ordered the recipe to be shared with all commoners. 1. No plastic wrap either. Rinse the banana leaves and cut them down to around the size of a standard sheet of paper (8.5 in x 11 in). Powered by the Parse.ly Publisher Platform (P3). Add the garlic, ginger, star anise and shallots. Sweet ripened bananas are encased in a layer of sticky rice and black beans and then wrapped in banana leaves. For Dim Sum Lovers, here is one entry that you would like to make your own. Cut each banana leaf into 21 cm pieces. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern). Stir in the palm sugar. I used banana leaves to wrap them. 3) Wrap some of the sticky rice with half a banana and a few beans in a fold of aluminum foil so it makes a package like a burrito. Stir fry for another minute. The banana leave will give the rice a green hue. The results are a deliciously, glutinous sweet cake with an intriguing pop of color and heavenly aroma. Wipe the leaves then pass over the flame of the stove to wilt. A genie had told him to take sticky rice (which symbolized earth), wrap it around a ball of mung bean paste (which represented the sun), then boil it for one day and one night. 7. Macy. Might be lotus leaf, but I can't remember. If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words. You have to prepare the banana leaves correctly. Method. Since that day, banh chung has enjoyed a central place in Vietnamese culture — at the family table and on the ancestor worship altar. 3. Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions.This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either steamed, barbecued, or baked in the oven. Add the salt to the rice and stir to blend. Then use another two leaves to seal two sides. Fold two ends of the leaves towards the middle. (All the other ingredients, like soya, tamarind etc are part of my kitchen since years ago. My version of steamed sticky rice has a pork and shiitake mushroom filling. It is a common dish in South East Asia with slight variations per country. Plop a small dollop of the rice mixture in the center, then lay a slice of plantain on it, and add another dollop of rice on top of the plantain. Remove from the heat and set aside to cool for 1 hour. Drain both just before using and set aside in separate bowls. Please refer to the video below. Chicken Sticky Rice in Lotus Leaf, ... How to make sweet sticky rice in banana leaves.1/30/2018 - Duration: 17:28. Season and marinade your pork well for delicious flavor infusion throughout the dish. We usually cook the banh chung for 12 hours and it is a crime to add food coloring to such a natural and earthy product. 4. Bring the narrow sides of the wrappers together. Mmmm. Add the packet and bring to a boil. Serve warm or at room temperature. 1 3/4 cups sticky (glutinous) rice, preferably long-grain, 5 ounces pork shoulder or butt, cut into 1/4-inch-thick chunks, 2 (14" x 16") sheets plastic wrap plus extra. Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. 1 and 1/2 c. of sticky (glutinous) rice, cooked with the minimal amount of water 2 tbsps. Remove the pan from the heat and set aside. I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. Divide the rice and filling into four portions (don’t forget to discard the star anise in the filling!). The banana leaves impart their herbaceous, almost minty scent to the rice, which gets a double treatment of flavor: once from the wrapping, and again from the filling. Reduce the heat to a simmer. Place half of the mung beans on top, then add the pork pieces. Take another piece of banana leaf and wrap again. looks so delicious…thanks for the recipe.. Everything © Connie, Speedy, Sam & Alex Veneracion. This dish what I had in Singapore recently and which I fell in love with varies from! Your own in leaf ) from Kerala and stir to blend Chinese dish opposite direction the... Belly and yellow mung beans and then wrapped in banana leaves the stove to.! Rice & Grains, Chinese & Chinese-inspired, Thai & Thai-inspired could use to replace them and still get great... In leaves then pass over the flame of the rice and black beans and place cup! 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