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Preparation
30 minutes
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Cooking
9 hours
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Difficulty
Medium
Chưng cake is considered a traditional dish during the Tet holiday. To add a unique chưng cake to this Tet, today Điện máy XANH would like to introduce you to the recipe for seafood chưng cake that is both delicious and unique. What are you waiting for, let’s get cooking.
Ingredients for Seafood Chưng Cake For 4 people
Sticky rice 1 kg Shrimp 200 gr Crab sticks 150 gr Salmon fillet 200 gr Mung beans 200 gr Pandan leaf extract 500 ml Seasoning 2 tablespoons Ground pepper 1 teaspoon
How to choose fresh ingredients
How to choose good sticky rice
- You should choose sticky rice with large, round grains, opaque white color, not broken, not crumbly or hairy, and has a distinct yellow color.
- When tasted, it should be sweet and have no strange smell.
How to choose fresh shrimp
- Choose shrimp with a clear shell, still slightly smelling of the sea, not fishy.
- The tail is curled and the body is firm, not unusually bloated. The head and legs stick tightly to the body.
- Do not choose shrimp that have a strange smell, are slimy, have rough bodies, or have turned black.
How to choose fresh and delicious salmon
- For prepared salmon, you need to choose portions that have bright pink or orange flesh, good elasticity, and the pieces should be dry, not wet or leaking juices.
- The fat lines on the fish should be uniformly colored and bright, not dull or have brown spots.
- The fish should have a characteristic fishy smell, without any strange odors or bitter taste.
How to choose delicious mung beans
- If the mung beans are still in their pod, you should choose plump, green beans, uniformly colored, with no pests or shriveled beans.
- If choosing peeled mung beans, then select those with a nice yellow color, firm beans, no signs of eating pests, and a fragrant smell from the mung beans.
-800x450-8.jpg "Delicious and Unique Seafood Bánh Chưng Recipe for a Joyous Tet Celebration 2")
Tools needed
Steamer, spoon, pot, bowl, Banh Chung mold, dong leaves, string…
How to make Seafood Banh Chung
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Soak the sticky rice and mung beans
Wash the sticky rice thoroughly with water. Then, add 500ml of pineapple leaf juice to the sticky rice and soak it overnight. The next day, drain it and mix it well with 1/3 tablespoon of seasoning.
Wash the mung beans with water as well, then soak them overnight to soften them.
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Prepare the mung beans
Prepare a steaming basket, mix the soaked mung beans with 1/3 tablespoon of seasoning and steam for 15 minutes until the beans are soft.
After steaming, take them out and mash the mung beans until smooth.
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Prepare the ingredients
Clean the shrimp, peel them, and then dice them.
Let the crab sticks thaw outside, then wash them and dice them.
Mix the shrimp and crab sticks with 1/3 tablespoon of seasoning and 1/4 teaspoon of ground pepper, mixing well to absorb the seasoning.
Wash the salmon fillet and cut it into 3 pieces. Then, season the salmon with 1/3 tablespoon of seasoning and 1/4 tablespoon of ground pepper, mixing well.
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Wrap the cake
Wash the dong leaves you bought, dry them, trim the spine on the back of the leaves, then fold the leaves lengthwise, and then fold them into quarters widthwise.
Measure the length of the sides of the mold, then measure from the folded part of the leaf to the tip of the leaf and use scissors to cut off the excess leaf. Arrange 4 dong leaves to form square sides in the mold.
Next, add 2 tablespoons of sticky rice, 2 tablespoons of mung beans, and a piece of salmon in the center, then spread 4 tablespoons of a shrimp and crab mixture evenly around the piece of fish.
Then, add 1 tablespoon of mung beans and 2 tablespoons of sticky rice on top.
Tip: To make the cake beautiful, remember to spread the sticky rice and mung beans evenly.Finally, place a piece of dong leaf that is the same size as the mold on top. Then, fold the sides in and fold the top and bottom of the dong leaf in. Then remove the mold and tie the cake with string. That’s it, you’re done.
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Boil the cake
Place a pot on the stove, arrange the square cakes in it, and then add boiling water. The amount of water should be enough to submerge the surface of the cakes.
To prevent the cakes from burning and sticking, remember to add more boiling water to the pot when the water level decreases.
Boil for 6 – 8 hours, then remove the cakes to drain.
Tip:- To cool the cakes quickly, after they are cooked, take them out and soak them in cold water for 30 minutes.
- To prevent the cakes from becoming mushy and to preserve them longer, you should place a heavy object on the cakes for 5 – 8 hours to press out the water.
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Final product
The seafood square cake just completed has a beautiful green color from the pandan leaves, with a fragrant scent from mung beans. The outside of the cake is dry, while the inside is sticky and fragrant, with seafood retaining its moisture and sweetness. The square cake is also delicious when served with a pickled onion.
Tips for Successful Execution
- Before boiling the chung cake, you should place a few layers of dong leaves underneath to prevent the cake from burning or sticking to the bottom of the pot.
- Stack the cakes neatly, so when you add water, they won’t float, shift, or get damaged easily.
- When the water in the pot starts to boil, remember to reduce the heat to allow the cake to cook more thoroughly.
- It’s advisable to prepare an additional pot of boiling water to add when the water is nearly depleted.
- Do not pour cold water in as it can lower the temperature of the water and prolong the cooking time of the cake.
Tips for Long-Term Storage of Chung Cake
- If there are leftover chung cakes, wrap them in food wrap and place them in the refrigerator.
- When you need to use them, you can either steam them again or fry them.
I hope the recipe that Dien May XANH introduces to you today will help you easily make seafood chung cake. Quickly get into the kitchen and show off your skills. Wishing you success.
