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.
Cut the pork into 1/2 inch thick slices and then cut into smaller pieces.
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.
Add the 4 inch x 4 inch banana leaf on top of the rice with the shiny side down.
Cook using High pressure for 90 minutes.
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.)
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.
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