posted Jan 29, 2019, 6:28 PM by Quoc-Anh Vuong
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updated Jan 15, 2023, 11:43 AM by Ly Vuong
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Update Jan 15th 2023Able to make 18 5"x5"x2-1.2" bánh chưng, from following materials - 10lbs sweet rice, 6tsp salt
- Use 1cup to scoop to make thin 2", or 1-1/4 to scoop to make thick 3"
- 3 bags of mung beans, 6tsp salt, 6tsp ground pepper
- 3-1/2 bags of banana leaves
- 3lbs pork bellies
- 1/3lbs of shallots
The templates to cut banana leaves - 7" x 7" - Corners, need 4
- 10" x 5-1/4" - Sides, need 2
- 5" x 5" - Top/Bottom, need 2
Ingredients to make 4 bánh chưng, about 5" square. - 3lbs of sweet rice
- 1 bag of mung bean
- 1 bag of banana leaves
- 1lb of pork bellies
- 1/2 bag of shallots
Preparation the night before - Soak the rice
- Soak the mung bean
- Peel and slice shallots
- Wash and cut pork bellies into 3/4" x 2" strips, add 1 tsp coarse ground black pepper, 1 tsp salt, and shallot slices.
Prepare the banana leaves - Cut 16 squares, 8" min - 10" max. Make sure they are square
- Cut 8 5" x 10" rectangles.
- Cut 4 5" squares.
- Wash and wipe them clean
- Double fold the big squares into small squares
Use pressure cooker - Make sure the water cover the bánh chưng. We have a small pressure cooker, so we do a batch of 2. Set the pressure level of medium, and the temperature 160degree-C, and for one hour. So, in two hours we can cook 4 bánh chưng.
Notes from after eating the batch cooked in the pressure cooker: - Less salt in the rice, next time. I had 2 tsp, reduce down to 1.
- The color on the rice is not as green as the batch cooked in the turkey fryer
Additional Information (Feb 5th, 2021) - With 3 new banana leaves bags, and 1/3 last year bag, we can cut & prepare for 15 bánh chưng
- This time we cooked/steamed three 14oz bags of mung beans, and for each bag we added 3.5 tea spoons of salt, and 6 tea spoon of freshly ground black pepper.
- We found it's easier to have card-board templates, to use to cut the banana leaves
- One 7" square, to make 4 corners
- One 5"x10" rectangle, to make 2 sides
- One 5" square, to make top & bottom
- We bought 6lbs pork belly
- We bought one bag of shallots
- On Friday, the day before
- We steamed the mung beans & mixed it with salt & pepper, and put them in smaller containers. About 2hrs to do this.
- We cut & wash banana leaves, prepare about 3hrs to do this.
- We cut 3lbs pork belly, mixed with 4 cloves of shallots, 3 tea spoons salt, and 3 tea spoons of freshly ground black pepper
- On Saturday
- We use 1 cup to scoop sweet rice
- We use 1/2 cup to scoop mung bean
- About 3 piece of pork belly for each cake
- Started around 9am, by 11am we made 15 to fit the pot we have, and started the cooking
- We also use saran wrap outside of each bánh chưng, to contain the blow out, if any.
- We use the 12" diameter mesh to keep the bánh chưng to submerge under the water
- We cook inside the garage to avoid the wind and potential snow/rain
- For each mung bean bag, we used 2 teaspoon salt & 2 teaspoon black pepper
- For each 5lb sweet rice, we used 3 teaspoon salt
- For 3lbs pork belly, we used 2 teaspoons salt and 2 teaspoons black pepper
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