Chung cake is an indispensable dish in the traditional Tet tray. The green cakes, neatly wrapped and beautifully presented to offer to the offerings, have become a familiar custom of not only any family. However, to pack a banh chung in accordance with the “golden ratio” standard of the old grandparents is not an easy thing. So what to do? Let’s explore the steps to make a standard Tet cake below.
1. Ingredients for 10 banh chung
Glutinous rice with yellow flower or upland glutinous rice: 5kg Green beans: 1.5kg Delicious pork belly or pork loin: 1.5kg Large dong leaves: 40 leaves Latte: About 40 strings Salt, soup powder Main noodles, seasoning seeds, fish sauce, pepper Banh chung mold
How to pack square, flexible and green Chung cake in accordance with Tet holiday standards – Photo 1
2. Preliminary processing of materials
Step 1: Soak green beans in water for about 2 hours. At the same time, soak the rice in water for about 2 hours to soften the rice grains. Note the soaked rice and beans separately.
Step 2: Wash the dong leaves, drain the water, and then use a towel to dry the leaves.
Step 3: Clean the beans and rice, remove the bad seeds, drain, and season with salt. Average 1kg of rice, bean sprouts and 15 grams. Remember to keep the beans and rice separate.
Step 4: Cut the meat into large pieces, about 2cm thick and about 6cm long. Add salt (soup powder, seasoning seeds, fish sauce depending on the preference of each family) and pepper to marinate with the meat for about 30 minutes.
Step 5: Put the whole green beans in a steamer until cooked, add pepper and steam until cooked. Divide the mixture into 10 portions and squeeze into even balls.
3. Buns of banh chung
Step 1: Each banh chung will correspond to 4 layers of dong leaves. The bottom 2 leaves are placed face down (so that when wrapping the cake, the outside will be more beautiful). The top 2 leaves face up (so that when peeling, the cake does not stick). To prepare the leaves to wrap the cake, first cut off the leaves to make them softer and easier to wrap.
Step 2: Fold the leaves in half lengthwise, then fold in four horizontally. Finally, cut off the excess leaf tip, keeping only the part that has been folded into a right angle with the length of the leaf equal to the length of the mold.
Using a vertical knife to cut the leaves will make wrapping the cake easier.
Step 3: Open the leaves, fold each leaf into a right angle and then line the 4 corners.
Fold the leaves into a right angle and line the bottom 4 corners of the mold evenly.
Step 4: Pour about 1 bowl of rice about 250 grams into the center of the dong leaves.
Step 5: Take half a handful of green beans that have just been lying down, and gently press the green beans to sink. Place a piece of meat in the center of the green beans. Then, place the remaining green beans on top of the meat. Cleverly shape the filling so that the green beans cover the meat. Place the molded filling on top of the rice
Step 6: Pour another layer of rice on top of the filling and spread evenly so that the rice covers all the filling.
The order of ingredients includes rice, beans, meat, beans, and rice.
Step 7: Gently fold the leaves from the right and left side together. However, a note when wrapping the cake is that the package must be firm, avoiding creating looseness. The excess dong leaves, fold the edge and hide inside.
Gently fold up the top of the leaf at the bottom. Squeeze the 2 edges at the top 2 of the cake and then fold the excess leaves in so that the cake becomes square.
first
Step 8: Use 4 slices to fix the leaves. Tie 2 halves in parallel first to hold the cake tightly. The remaining 2 rolls will be tied perpendicular to the other 2 rolls.
Lat was forced to cut off his hand.
To make the cake more firm, the next move is to lightly knock the cake down on the table. There is a way to check if the cake is tightly wrapped, and that is to shake the cake gently. If you still hear the sound of rice grains inside the cake, it means that the cake is not tightly wrapped.
4. Boil the cake
Put the original dong leaves cut to the bottom of the pot, then gently arrange the cake on top. Pour water in so that the entire surface of the cake is covered. Bring to a boil over high heat, then reduce the heat to low.
Check the water level every 1 hour. If the water dries up, add more water. Banh chung will cook in about 8-10 hours.
After the cake is cooked, take it out, wash it with cold water, then put the cake on a flat shelf, and finally insert a heavy board to help preserve the cake for a longer time.
Đăng bởi: Nguyễn Đại Hải
