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  • 1. Ingredients for making sticky rice with pork and mung bean filling
  • 2. How to make sticky rice with pork and mung bean filling
  • 3. Notes when making sticky rice with pork and mung bean filling

1. Ingredients for making sticky rice with pork and mung bean filling

Glutinous rice: 500g
Glutinous rice flour: 300g
Pork (preferably pork belly): 100g
Mung beans: 200g
Water spinach: 100g
Green onions: 2 stalks
Dried onions: 10g
Fried shallots: 10g
Cooking oil: 2-3 tablespoons
Banana leaves: a small amount
Common seasonings (salt/sugar/fish sauce/seasoning powder/ground pepper): a small amount

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Ingredients for making sticky rice with pork. Photo: bachhoaxanh

2. How to make sticky rice with pork and mung bean filling

Step 1: Prepare the ingredients

Soak glutinous rice and mung beans in water for about 6-8 hours or overnight until the rice softens. Then, drain the rice and beans, rinse thoroughly, and let them dry.

Mix the mung beans thoroughly with half a teaspoon of salt, then put them in a pot with enough water to cover them. Cook until foam appears on the surface, then skim it off. Leave enough water in the pot to just cover the mung beans, then cover the pot. Continue cooking the beans over low heat for another 15-20 minutes. Once the beans are soft, drain them in a colander.

The pork belly is rubbed with salt to remove any unpleasant odor, then rinsed several times with clean water and chopped into small pieces.

Wash the water spinach thoroughly and chop it finely.

Peel, wash, and finely chop the shallots. Remove the roots from the scallions, pick out any wilted leaves, wash them, and chop them finely. Wash the banana leaves and let them dry.

Step 2: Making the filling

Put the water spinach and 150ml of water into a blender, blend until smooth, then strain to extract the juice. Next, heat the mixture in a pot until it reaches about 70°C, then add 1/3 teaspoon of salt.

Take the juice extracted from the knotweed leaves and mix it with 1 tablespoon of cooking oil and 300g of glutinous rice flour. Knead thoroughly until the dough is soft, smooth, and no longer runny. Cover with plastic wrap and let it rise for 30-40 minutes.

Sauté shallots in cooking oil, then add pork belly and stir-fry. Next, add 1/3 teaspoon of seasoning powder and 1/3 teaspoon of sugar, and stir well.

Add the cooked mung beans to the pan and stir-fry them together. Add 1/3 teaspoon of sugar, 1 tablespoon of cooking oil, and chopped scallions. Stir well until the mixture thickens, then turn off the heat and sprinkle with half a teaspoon of pepper.

Once the mung bean and meat filling has cooled, use your hands to shape it into round balls about the size of a chicken egg.

Step 3 : Cook sticky rice with pork.

Divide the fermented glutinous rice dough into small, round balls, similar to the mung bean filling. Then, flatten each ball, place a mung bean filling in the center, wrap it tightly, and roll it into a ball. Repeat this process until all the glutinous rice dough and filling are used up.

Next, roll each dough ball in a thin layer of glutinous rice, then gently arrange them in a steamer lined with banana leaves, and cover evenly with glutinous rice.

During steaming, cover the surface with a clean towel to prevent condensation from dripping onto the sticky rice and making it soggy. Steam for about 50-60 minutes until the sticky rice is cooked.

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Sticky rice with pork is a delicious and appealing dish. Photo: Family and Society.

Step 4 : Completion

When you see that the sticky rice cake is soft, the grains are plump and evenly chewy, then the sticky rice is cooked. Take the sticky rice out onto a plate, sprinkle some fried shallots on top, and enjoy.

3. Notes when making sticky rice with pork and mung bean filling

To make delicious sticky rice with pork, you need to know how to select ingredients and prepare them skillfully and delicately to create an attractive and authentic dish.

The glutinous rice used to make sticky rice cakes must be carefully selected and soaked before cooking to ensure the cakes are chewy and soft.

You should choose glutinous rice grains that are opaque white, uniform in size, and plump and shiny. When smelled, you should be able to detect a light aroma of freshly cooked glutinous rice. You can choose the "golden flower" glutinous rice variety for making sticky rice, as this type of rice is very sticky and has a distinctive aroma when cooked.

You should choose pork belly slices that have a good balance of meat and fat, so they won't be greasy when eaten.

Good quality pork belly will have a layer of opaque white fat, a reddish-pink flesh, a dry outer membrane, and when pressed, it should still feel elastic and firm.

Avoid buying meat that is mushy, has lost its elasticity and firmness when touched, or has strange blood clots on it.

Wrapping sticky rice in banana leaves will give it a more delicious flavor.

Sticky rice with mung bean paste served with sesame salt is also a favorite dish for many people.

Leftover sticky rice can be wrapped tightly and stored in the refrigerator for about a week. When ready to eat, simply reheat it by steaming or microwaving to get the same hot and chewy texture as when it was freshly cooked.

Sticky rice with mung bean paste, with its distinctive aroma of mung bean leaves, mild spiciness from pepper, and the smooth, chewy texture of the rice grains combined with the nutty flavor of mung beans and the richness of meat, creates an irresistible dish.

Go into the kitchen and try this delicious and simple recipe for sticky rice with pork. Good luck!

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