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New Year Sticky Rice Cake

This unique dish is a symbol of reunion

Originally from Vietnam where it is called 'Bánh Chưng', it has been adopted by some other countries. In my family in Laos and Thailand, we enjoy this salted cake during the Chinese New Year celebrations. Outside of this period it is hard to find.

For those who already know this cake, it is rich in memories and images. It symbolizes the family reunion: first to make it, it is better to be several people around the table as it requires know-how and time. It is also a dish we offer as a gift to family or friends, it is very appreciated. The ancestors also receive theirs as an offering.

We can have them for breakfast, at tea time, as a snack or in any meal. We like to serve them with a hot sriracha sauce.

Theses cakes take time to prepare so it is best to make a good amount and freeze them. Slice them and fry in a pan with a little oil, this will gives them a delicious golden and crispy crust. Bon appétit.

Ingredients for 8 Cakes

  • 1.5 kg of sticky rice
  • 200ml of coconut milk
  • 75cl of water
  • 1 tsp of salt
  • Kitchen string
  • 500g of banana leaves

Pork Marinade

  • 500g of pork belly
  • 50g of shallots
  • 1 tsp of salt
  • 1 tbsp fish sauce

Filling

  • 500g of Mungo beans
  • 120g of shallots
  • 8 shiitake mushrooms
  • 1 tsp of salt
  • ½ tsp of ground pepper


New Year Sticky Rice Cake
New Year Sticky Rice Cake Ingredients
New Year Sticky Rice Cake Ingredients
New Year Sticky Rice Cake before cooking
New Year Sticky Rice Cake before cooking
New Year Sticky Rice Cake cooked in banana leaves
New Year Sticky Rice Cake cooked in banana leaves
Sliced New Year Sticky Rice Cake
Sliced New Year Sticky Rice Cake
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