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)
Make it step by step
- 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.
- Smash bean thoroughly.
- Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
- If use aluminum foil, place them crossing each other.
- Place half of the rice on the leaves, topped with half of the mung beans.
- Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
- Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
- Place in a large pot, cover with water and boil for about 6 hours.
- Add water every hour if necessary.
- After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
- The cake lasts up to 10 days on a cool dry place.
- The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
- Best served with pickled onions.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.