Square Sticky Rice and Mung Bean Cakes / Lunar New Year Cake (Banh Chung)

This recipe for Square Sticky Rice and Mung Bean Cakes (Banh Chung) is an essential Lunar New Year dish. Celebrating the new year would not be complete without these delicious savory cakes made of mung bean and pork filling encased in glutinous rice. Wrapped in banana leaves and artfully tied with colorful string, these hearty cakes have a distinct square shape and festive appeal. The banana leaves impart wonderful aroma and lovely color to the rice making a cake that is delightful to all your senses. The making of Square Sticky Rice and Mung Bean Cakes is a labor of love. Yes, they are time-consuming and there aren’t many shortcuts but, the effort is all worth it! You’ll love the artistry involved and your family and friends will surely appreciate your efforts. Give it a try friends and share your results with me. Happy Lunar New Year!

Square Sticky Rice and Mung Bean Cakes (Banh Chung) - Scrumptious savory cakes for Lunar New Year | recipe from runawayrice.com

Jump to Video Jump to Recipe Card

Notes on the Square Sticky Rice and Mung Bean Cakes Recipe, Tips and Tricks

For the card stock, I use a manila folder and cut it to size.

Make the 4 inch square form using cardboard or purchase a 4 inch square box from your office supply store and then trim to size.

The food mold/cutter used to make the filling should be between 3 1/2 – 3 3/4 inches. You can make one with cardboard or use something close in size, like a food storage container.

When selecting banana leaves, choose sections with the spine. This will give the leaf more support and structure. When cutting the leaves using the 8 inch x 9 inch template, include the spine in the 8 inch length.

I recommend using a fattier cut of pork in this recipe. The fat melts off during cooking and seeps into the rice making it really tasty.

When making the filling squares, if the mashed mung bean is too crumbly, pop in the microwave for 30 seconds and it will be more spreadable.

Keep the filling in the freezer until you’re ready to use. When wrapping the cakes, take out one filling piece at a time. They’re easier to work with when they are frozen.

When folding the banana leaves, keep the following rule in mind: For the first 2 leaves, put the shiny, darker green side facing out. This will make the cakes look prettier. For the remaining 2 leaves, have the shiny, darker green sides facing in so the banana essence is imparted into the rice.

Use a small spatula or butter knife to push the rice evenly to the corners. This will help to make the cake square.

Avoid tying the string too tightly–just enough to hold everything together. Leave room for the glutinous rice to expand during cooking.

Don’t use too much weight when pressing the cakes. This will cause the sides of the cake to balloon and the cake won’t be square.

If banana leaves are difficult to find, substitute with bamboo leaves or corn husks. Optionally, you can wrap with parchment paper or foil. If you only have small amounts of banana leaves, line the parchment paper with a few pieces and this will impart the lovely banana leaf essence into the cake.

I am using the 6 quart Instant Pot and 4 cakes fit snugly into the pot. Don’t wrap the cakes with too much foil because they may not all fit. Also, avoid cramming the cakes into the pot. If there’s not enough room, cook in 2 batches. Leave room for the cakes to expand during cooking.

An alternative to pressure cooking the Square Sticky Rice and Mung Bean Cakes is boiling on the stove. Boil using Medium Low heat for 4 hours. Make sure the cakes are completely submerged in water during the entire cooking process. Use a heavy bowl or plate to weight the cakes down. Check the water levels every hour and add boiling water as needed. Never add cold water to the pot. This makes the glutinous rice hard and will ruin the cakes.

After the Square Sticky Rice and Mung Bean Cakes are pressed, wrap each cake with plastic wrap or parchment paper to prevent the banana leaves from drying.

Store the Square Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months. To enjoy again, allow to come to room temperature and warm in the microwave using Low power.

Watch the video for instructions.


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Square Sticky Rice and Mung Bean Cakes / Lunar New Year Cake / Banh Chung

Square Sticky Rice Cakes (Banh Chung) - Essential Vietnamese Lunar New Year Dish | recipe from runawayrice.com

Ingredients

Cakes
2 lbs banana leaves, cleaned
1 lb pork butt
2 shallots
1/2 tsp sugar
2 tsp fish sauce
1/2 tsp coarsely ground black pepper
1 cup peeled split mung bean
3 cups long-grain glutinous/sweet rice
1 1/2 tsp salt, divided
1 1/2 cups water

Other Materials
8 inch x 9 inch piece of card stock
4 inch x 4 inch piece of card stock
2 inch x 10 inch piece of card stock
ruler
plastic wrap
3 3/4 inch square food mold
4 inch square x 2 inch tall cardboard form
4 (8 feet) lengths of cooking string or twine
aluminum foil

Directions

Preparing the Banana Leaves

Use the 8 inch x 9 inch template to cut out 16 sheets of banana leaf.

Use the 2 inch x 10 inch to cut out 8 strips of banana leaf.

Use the 4 inch x 4 inch template to cut out 4 pieces of banana leaf.

Each cake requires 2 (8 inch x 9 inch) sheets banana leaves, 2 (2 inch x 10 inch) strips banana leaves and 1 (4 inch x 4 inch) section banana leaf plus an 8 feet length of cooking string.

Marinating the Pork

Cut the pork into 1/2 inch thick slices and then cut into smaller pieces.

Peel and chop the shallots.

Add the chopped shallots into a medium bowl along with the sugar, fish sauce, and ground black pepper. Stir together.

Add the pork and combine well.

Cover the bowl and then refrigerate overnight.

Preparing the Mung Bean and Glutinous Rice

Wash the mung bean by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak overnight or for at least 8 hours.

Wash the glutinous rice by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the rice soak overnight or for at least 8 hours.

Cooking the Mung Bean

Rinse the mung bean again and then drain well. Transfer to a rice cooker.

Add 1/2 tsp salt and the water. Spread out the beans into an even layer.

Set to “Cook”.

When the rice cooker switches over to the “Keep Warm” mode, approximately 20 minutes later, mash the mung bean using a paddle spoon.

Transfer the mashed mung bean onto a piece of plastic wrap and shape into an 8 inch long log.

Measure and cut into 8 (1 inch) pieces.

Making the Filling

Cover the work surface with a piece of plastic wrap and place the food mold on top.

Place a piece of the mashed mung bean into the food mold and spread out evenly.

Add 4 oz marinated pork on top of the mung bean.

Add another piece of mashed mung bean on top of the pork. Spread out the mung bean, covering the pork and filling the mold.

Remove the mold. Wrap the square filling in the plastic wrap.

Repeat these steps to make the remaining 3 fillings.

Place the filling in the freezer until ready to use.

Making the Cakes

Drain the glutinous rice using a large colander. Gently toss the rice to remove the remaining water. Add the remaining 1 tsp salt and combine. Divide the rice into 4 equal portions, approximately 1 1/4 cups or 7.5 oz per portion.

Fold the banana leaves (as shown in the video) and arrange in the 4-inch square cardboard form.

Add a heaping 1/3 cup rice. Smooth out the rice so it covers the bottom completely and evenly.

Add the mung bean and pork filling square.

Add another heaping 1/3 cup rice on top. Push the rice to the sides and around the filling. Tap the sides to settle the rice.

Add the remaining rice and smooth out the top.

Add the 4 inch x 4 inch banana leaf on top of the rice with the shiny side down.

Fold down the leaves as you would a present.

Tie the cake using the cooking string. (See video for demonstration.)

Repeat these steps to make the remaining 3 cakes.

Cooking the Cakes

Wrap the cakes in aluminum foil.

Place the cakes into a 6 quart pressure cooker. Fill the cooker to the maximum line with boiling water. Cover with the lid.

Cook using High pressure for 90 minutes.

After the high pressure cook is completed, allow the cakes to continue cooking using the “Keep Warm” function for another 90 minutes.

Pour out the hot water from the cooker and fill with cold water. Let the cakes soak for 10 minutes.

Remove the foil and transfer the cakes to a large bowl of cold water. Gently rinse the cakes and then pat dry.

Cover a large baking dish with a kitchen towel and place the cakes inside. Cover the cakes with another towel. Place a cutting board on top of the cakes and then place 2 (4 lb) bags of sugar on top of the cutting board. Press the cakes for 6-8 hours.

Serving and Storing the Cakes

To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)

Enjoy the Square Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles. They go together wonderfully!

Store the Square Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.

Yields: 4 cakes

Sticky Rice and Mung Bean Cakes (Banh Chung) - Amazing Savory Cakes served with Dried Carrot and Radish pickles | recipe from runawayrice.com

Tools I Love and Use in My Kitchen

Check out these posts for more delicious Lunar New Year recipes:

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Square Sticky Rice and Mung Bean Cakes (Banh Chung) - Must-Have Treat for Lunar New Year | recipe from runawayrice.com


Square Sticky Rice and Mung Bean Cakes (Banh Chung) - Scrumptious Lunar New Year Cakes | recipe from runawayrice.com
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Square Sticky Rice and Mung Bean Cakes / Banh Chung

Course: Appetizer, Main Course, Snack
Cuisine: Asian, Vietnamese
Prep Time: 3 hours 10 minutes
Cook Time: 3 hours 20 minutes
Total Time: 6 hours 30 minutes
Servings: 4 cakes
Calories: 856 kcal
Author: Trang
This recipe for Square Sticky Rice and Mung Bean Cakes (Banh Chung) is an essential Lunar New Year dish. Celebrating the new year would not be complete without these delicious savory cakes made of mung bean and pork filling encased in glutinous rice. Wrapped in banana leaves and artfully tied with colorful string, these hearty cakes have a distinct square shape and festive appeal. The banana leaves impart wonderful aroma and lovely color to the rice making a cake that is delightful to all your senses.

Ingredients

Cakes

Other Materials

  • 8 inch x 9 inch piece of card stock
  • 4 inch x 4 inch piece of card stock
  • 2 inch x 10 inch piece of card stock
  • ruler
  • plastic wrap
  • 3 3/4 inch square food mold
  • 4 inch square x 2 inch high cardboard form
  • 4 (8 feet) lengths of cooking string or twine
  • aluminum foil

Instructions

Preparing the Banana Leaves

  1. Use the 8 inch x 9 inch template to cut out 16 sheets of banana leaf.

  2. Use the 2 inch x 10 inch to cut out 8 strips of banana leaf.

  3. Use the 4 inch x 4 inch template to cut out 4 pieces of banana leaf.

  4. Each cake requires 2 (8 inch x 9 inch) sheets banana leaves, 2 (2 inch x 10 inch) strips banana leaves and 1 (4 inch x 4 inch) section banana leaf plus an 8 feet length of cooking string.

Marinating the Pork

  1. Cut the pork into 1/2 inch thick slices and then cut into smaller pieces.

  2. Peel and chop the shallots.
  3. Add the chopped shallots into a medium bowl along with the sugar, fish sauce, and ground black pepper. Stir together.
  4. Add the pork and combine well.
  5. Cover the bowl and then refrigerate overnight.

Preparing the Mung Bean and Glutinous Rice

  1. Wash the mung bean by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak overnight or for at least 8 hours.
  2. Wash the glutinous rice by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the rice soak overnight or for at least 8 hours.

Cooking the Mung Bean

  1. Rinse the mung bean again and then drain well. Transfer to a rice cooker.
  2. Add 1/2 tsp salt and the water. Spread out the beans into an even layer.
  3. Set to "Cook".
  4. When the rice cooker switches over to the "Keep Warm" mode, approximately 20 minutes later, mash the mung bean using a paddle spoon.
  5. Transfer the mashed mung bean onto a piece of plastic wrap and shape into an 8 inch long log.

  6. Measure and cut into 8 (1 inch) pieces.

Making the Filling

  1. Cover the work surface with a piece of plastic wrap and place the food mold on top.
  2. Place a piece of the mashed mung bean into the food mold and spread out evenly.
  3. Add 4 oz marinated pork on top of the mung bean.
  4. Add another piece of mashed mung bean on top of the pork. Spread out the mung bean, covering the pork and filling the mold.
  5. Remove the mold. Wrap the square filling in the plastic wrap.
  6. Repeat these steps to make the remaining 3 fillings.
  7. Place the filling in the freezer until ready to use.

Making the Cakes

  1. Drain the glutinous rice using a large colander. Gently toss the rice to remove the remaining water. Add the remaining 1 tsp salt and combine. Divide the rice into 4 equal portions, approximately 1 1/4 cups or 7.5 oz per portion.
  2. Fold the banana leaves (as shown in the video) and arrange in the 4-inch square cardboard form.
  3. Add a heaping 1/3 cup rice. Smooth out the rice so it covers the bottom completely and evenly.
  4. Add the mung bean and pork filling square.
  5. Add another heaping 1/3 cup rice on top. Push the rice to the sides and around the filling. Tap the sides to settle the rice.
  6. Add the remaining rice and smooth out the top.
  7. Add the 4 inch x 4 inch banana leaf on top of the rice with the shiny side down.

  8. Fold down the leaves as you would a present.
  9. Tie the cake using the cooking string. (See video for demonstration.)
  10. Repeat these steps to make the remaining 3 cakes.

Cooking the Cakes

  1. Wrap the cakes in aluminum foil.
  2. Place the cakes into a 6 quart pressure cooker. Fill the cooker to the maximum line with boiling water. Cover with the lid.
  3. Cook using High pressure for 90 minutes.

  4. After the high pressure cook is completed, allow the cakes to continue cooking using the "Keep Warm" function for another 90 minutes.
  5. Pour out the hot water from the cooker and fill with cold water. Let the cakes soak for 10 minutes.
  6. Remove the foil and transfer the cakes to a large bowl of cold water. Gently rinse the cakes and then pat dry.
  7. Cover a large baking dish with a kitchen towel and place the cakes inside. Cover the cakes with another towel. Place a cutting board on top of the cakes and then place 2 (4 lb) bags of sugar on top of the cutting board. Press the cakes for 6-8 hours.

Serving and Storing the Cakes

  1. To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)

  2. Enjoy the Square Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles. They go together wonderfully!
  3. Store the Square Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.

Notes, Tips & Tricks

  • For the card stock, I use a manila folder and cut to size.
  • Make the 4 inch square form using cardboard or purchase a 4 inch square box from your office supply store and then trim to size.
  • The food mold/cutter used to make the filling should be between 3 1/2 - 3 3/4 inches. You can make one with cardboard or use something close in size, like a food storage container.
  • When selecting banana leaves, choose sections with the spine. This will give the leaf more support and structure. When cutting the leaves using the 8 inch x 9 inch template, include the spine in the 8 inch length.
  • I recommend using a fattier cut of pork in this recipe. The fat melts off during cooking and seeps into the rice making it really tasty.
  • When making the filling squares, if the mashed mung bean is too crumbly, pop in the microwave for 30 seconds and it will be more spreadable.
  • Keep the filling in the freezer until you're ready to use. When wrapping the cakes, take out one filling piece at a time. They're easier to work with when they are frozen.
  • When folding the banana leaves, keep the following rule in mind: For the first 2 leaves, put the shiny, darker green side facing out. This will make the cakes look prettier. For the remaining 2 leaves, have the shiny, darker green sides facing in so the banana essence is imparted into the rice.
  • Use a small spatula or butter knife to push the rice evenly to the corners. This will help to make the cake square. Avoid tying the string too tightly--just enough to hold everything together. Leave room for the glutinous rice to expand during cooking.
  • Don’t use too much weight when pressing the cakes. This will cause the sides of the cake to balloon and the cake won't be square.
  • If banana leaves are difficult to find, substitute with bamboo leaves or corn husks. Optionally, you can wrap with parchment paper or foil. If you only have small amounts of banana leaves, line the parchment paper with a few pieces and this will impart the lovely banana leaf essence into the cake.
  • I am using the 6 quart Instant Pot and 4 cakes fit snugly into the pot. Don't wrap the cakes with too much foil because they may not all fit. Also, avoid cramming the cakes into the pot. If there's not enough room, cook in 2 batches. Leave room for the cakes to expand during cooking.
  • An alternative to pressure cooking the Square Sticky Rice and Mung Bean Cakes is boiling on the stove. Boil using Medium Low heat for 4 hours. Make sure the cakes are completely submerged in water during the entire cooking process. Use a heavy bowl or plate to weight the cakes down. Check the water levels every hour and add boiling water as needed. Never add cold water to the pot. This makes the glutinous rice hard and will ruin the cakes.
  • After the Square Sticky Rice and Mung Bean Cakes are pressed, wrap each cake with plastic wrap or parchment paper to prevent the banana leaves from drying.
  • Store the Square Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months. To enjoy again, allow to come to room temperature and warm in the microwave using Low power.

    Nutrition Facts
    Square Sticky Rice and Mung Bean Cakes / Banh Chung
    Amount Per Serving
    Calories 856 Calories from Fat 63
    % Daily Value*
    Total Fat 7g 11%
    Saturated Fat 2g 10%
    Cholesterol 68mg 23%
    Sodium 1205mg 50%
    Potassium 1177mg 34%
    Total Carbohydrates 148g 49%
    Dietary Fiber 12g 48%
    Sugars 5g
    Protein 43g 86%
    Vitamin A 1.2%
    Vitamin C 4.2%
    Calcium 10.7%
    Iron 40.4%
    * Percent Daily Values are based on a 2000 calorie diet.

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23 Responses to Square Sticky Rice and Mung Bean Cakes / Lunar New Year Cake (Banh Chung)

  1. Linh February 21, 2018 at 6:41 pm #

    Hi Trang!

    I just wanted to thank you for your great recipe! My friends and I made 24 bánh chưngs yesterday following your recipe, and we were thrilled with the results! It was our first time making them all by ourselves (we only watched our parents make them as kids), but they turned out perfect and we’re super proud of ourselves. The pork marinade, the portioning, the folding instructions were all on point. We especially liked how elegant the bottom of the cakes looked when we followed your directions. Thanks for making this our best Tet away from home!

    • Trang February 23, 2018 at 6:51 pm #

      Hi Linh,
      Wow, 24 banh chung!?! I am so impressed. I am glad to hear you enjoyed the recipe and I am sure had fun making them with your friends. Kudos to you for taking on one of our time-honored traditions. Wishing you all the best in the new year!

  2. Ngan February 15, 2018 at 6:30 am #

    Hi chi,
    I made my banh chung yesterday following your recipe,but instead of meat, I used marinated tofu. It is a success ! Thank you so very much for detail instruction & video.
    Chic mung nam moi !
    Ngan

    • Trang February 15, 2018 at 10:35 am #

      Hi Ngan,
      Chung Mung Nam Moi! I am so happy to hear your Banh Chung was a success. Great job to you! The marinated tofu sounds delicious. Thanks for stopping by. 🙂

  3. Thu D October 25, 2017 at 11:22 pm #

    Hi Chi,
    Do you think when making smaller size like half of the size you make do we need to reduce the cooking time?
    Thank you
    Thu

    • Trang October 28, 2017 at 10:13 pm #

      Hi Thu,
      Yes, if the cakes are smaller, reduce the cooking time. Banh Chung is very forgiving. If you over-cook a little bit, they’ll be just fine. Good Luck em!

      • Thu October 29, 2017 at 8:39 pm #

        My daughters love Banh chung so much. I want to make mini size for lunch box. Thanks chi.

  4. Joanna Conner February 9, 2017 at 5:19 am #

    Thank you so much for the easy recipe i did them this week it was great… the only issue I had while making these were wrapping them but overall it’s a great recipe… Thank you again.

    • Trang February 10, 2017 at 8:13 am #

      Hi Joanna, I am glad you made these yummy cakes to enjoy. The wrapping can be challenging but I am sure the next time around it’ll be easier! 🙂

  5. Lien January 29, 2017 at 2:36 am #

    I made banh chung for the lunar new year. Not only they looked good, they tasted awesome too. My whole family loved them. The best banh chung I’ve ever had. Thank you for your recipe.

    • Trang February 4, 2017 at 6:09 pm #

      Hi Lien,
      Great job to you! I am so happy to hear you were successful with making banh chung! Thanks for trying my recipe. 🙂

  6. Lucy January 28, 2017 at 2:25 pm #

    Hi Chi Trang!

    First off, Chuc Mung Nam Moi!! 🙂
    I don’t remember how I first stumbled upon your blog but I have to let you know that I love it and THANK YOU for sharing all these wonderful recipes! Some Vietnamese dishes are intimidating but your videos and blogs are awesome and really make me feel comfortable in trying to create these traditional dishes. Banh chung is my absolute favorite and I JUST finished cooking them in hopes of surprising my family with them as a gift for Tet. Question: does it absolutely have to be pressed for 6-8hrs? What happens if you only press it for 4 or 5 hours? Thank you Chi! I’ve also made your recipe for nem nuong and it was delicious! May you have a blessed year with an abundance of happiness, great health and delicious food!

    • Trang February 4, 2017 at 6:07 pm #

      Hi Lucy,
      Chuc Mung Nam Moi! 🙂 Sorry for the late response, I took a few days off to celebrate Tet. Pressing for 4 to 5 hours is just fine. You can use slightly more weight to speed up the process.
      I hope your Banh Chung turned out well and your family enjoyed the yummy surprise. Thanks for trying my nem nuong recipe. Wishing you and your family a happy, healthy and prosperous 2017!

  7. Trang Nguyen January 26, 2017 at 9:09 pm #

    Thank You Trang! You are a great teacher!

    • Trang January 28, 2017 at 12:28 pm #

      You’re welcome Trang. I appreciate your kind words. 🙂

  8. Dee January 15, 2017 at 9:25 pm #

    Thanks Trang for sharing. You made it look so easy and beautiful.
    I may try it some day, yeah some day 😉

    All the best to you and and your family.

    Dee

    • Trang January 16, 2017 at 11:15 am #

      Hi Dee,
      I hope you do make banh chung some day. You’ll be very pleased with your accomplishments. 🙂

  9. Ann January 14, 2017 at 7:14 am #

    Hello chi Trang, thank you so very much for ‘demystifying’ the process of making banh chung! It does not seem so hard. Maybe a bit time consuming. You see, in the last several years, my dad and mom would set out to make banh chung a few weeks before Viet New Year. They would make just enough for us kids, a few extras for themselves, my aunt and my mom in law. Let me tell you, it was a big production! They would make about 15 banh chung. These savory cakes would be cooking for hours on a gas stove on the side of the house. My dad would tell us about the labor of love that goes into washing and drying tons of banana leaves, soaking the rice, mung beans, marinading the pork…..let’s not forget waking up in the middle of the night to refill the huge pot with boiling water. Did I mention my dad make his own mold with wood? As you can see, it was a joint production between my dad and my mom. Needless to say, receiving the cooked savory cakes from my parents were priceless! Sadly, my dad passed away 2 years ago. While we still miss him terribly, celebrating Viet New Year becomes more poignant each year . Thank you for showing us how to make the savory cake at home. I am definitely going to try making it at home one day. I think my dad would be so proud of me for continuing the tradition at home. Thank you so very much for all the effort you put into putting the video and recipe together! Happy New Year to you and your family!

    • Trang January 14, 2017 at 1:41 pm #

      Hi Ann,
      This is a truly heart-warming story. I hope you continue the tradition. It would be a lovely way to honor your Dad and he would be so proud. From your story, he sounded like a master banh chung maker and your parents’ effort to make the cakes and share with the family was definitely a labor of love. Wishing you and your family a happy, healthy and prosperous New Year!

      • Ann January 15, 2017 at 5:42 am #

        Hello chi Trang, thank you for your kind words! I will see to it that anyone who knows me knows about your blog. Please keep on blogging!

        • Trang January 16, 2017 at 11:13 am #

          Thank you Ann! 🙂

  10. Hong January 12, 2017 at 9:59 am #

    Thanks, chi Trang! You made it so easy to do! Love your step by step instructions. Happy new year to you and your family! Wishing you all with good health, lots of happiness, and a prosperous new year!:)

    • Trang January 12, 2017 at 3:58 pm #

      Hi Hong,
      Banh Chung isn’t difficult to make. I know you can do it. 🙂 Best wishes to you and your family for a new year filled with love, health and happiness!

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