Salty sticky rice dumplings from the Mekong Delta are one of the traditional dishes of the countryside by the rivers and are very popular because of their soft, chewy skin combined with a rich filling. Today, let’s join TasteVN in the kitchen and make these 2 salty sticky rice dumplings to enjoy with your loved ones!
1. Salty sticky rice dumplings from the Mekong Delta
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Preparation
1 hour
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Cooking
2 hours
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Difficulty
Easy
Ingredients for Salty sticky rice dumplings from the Mekong Delta For 12 dumplings
White glutinous rice 1 kg Peeled mung beans 300 gr Pork belly 400 gr Shallots 1 bulb Boiled duck eggs 2 eggs Coconut milk 300 gr Pandan leaves 10 branches Common spices a little (salt/sugar/pepper/MSG/seasoning powder)
How to make salty rice dumplings from the Mekong Delta
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Soak the sticky rice with pandan leaf water
After buying pandan leaves, wash them clean, cut them into suitable lengths, then put all the pandan leaves along with 1 cup of water (rice bowl) into a blender and blend until smooth.
Next, strain the pandan leaf mixture through a sieve to extract the juice.
Then, wash 1kg of sticky rice clean, place it into a bowl and mix it well with the pandan juice and 1 liter of clean water. After that, soak the sticky rice in pandan water for 8 hours, then drain it in a colander.
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Wash and soak the mung beans
In this step, wash the mung beans thoroughly, soak them in water for 2 – 3 hours to allow them to soften, then drain them.
Tip: If you and your family prefer mashed mung beans, after soaking them until soft, you can steam them until cooked, then pound or put them in a blender to puree for the filling!
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Prepare and marinate the meat
With 400g of pork belly and a shallot after buying, you wash it thoroughly and then cut the meat into pieces about the thickness of a finger, while peeling and finely chopping the shallot.
Next, you marinate the meat with 1 teaspoon of sugar, 1/3 teaspoon of seasoning powder, 1/3 teaspoon of pepper, 1/2 teaspoon of salt, 1/3 teaspoon of seasoning granules along with the finely chopped shallot and mix well.
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Sauté the sticky rice
You place a non-stick pan on the stove, then add 300g of coconut milk along with 1 tablespoon of sugar and 1 teaspoon of salt and stir well.
Next, you add all the soaked sticky rice into the mixture and sauté over medium heat for about 7 – 10 minutes until the coconut milk blends into the sticky rice and creates a thick, cohesive mixture!
Tip:- If you want the cake to have a richer flavor, at this step you can add peanuts or black beans that have been soaked or lightly boiled to sauté with the sticky rice!
- You should not sauté the sticky rice too much to avoid the cake becoming mushy after boiling.
- Additionally, if you want the cake’s skin to look greener, you can add a little pandan leaf juice as well.
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Wrapping the cake
After purchasing banana leaves, wash them thoroughly and cut them into squares. Then, place a large leaf at the bottom and a smaller leaf on top, with the edges of the smaller leaf diagonal to the larger leaf.
Use your right hand to press down in the center of the banana leaf, while folding the leaf in half with your left hand, holding it and skillfully turning it to form a funnel shape.
Before wrapping the cake, cut 2 boiled duck eggs into small wedge-shaped pieces.
Next, add 2 tablespoons of sticky rice and 1 tablespoon of mung beans into the funnel, spreading them evenly and pressing them down firmly to compact the two layers of mung beans and sticky rice.
Then, add a piece of pork belly and a piece of duck egg in the middle, and continue to layer on 1 tablespoon of mung beans, followed by 2 more tablespoons of sticky rice, making sure to press down tightly so the filling won’t separate when steamed.
To wrap the cake, take the leaf at the top of the funnel, fold both sides down evenly, then place the cake on the table, pressing it against the edge of the remaining leaf, and fold the excess leaves over the top. At this point, you will have a triangular-shaped cake.
Finally, use nylon string to wrap from the bottom of the cake upwards, looping the string around the edges of the triangle and tying it securely. Wrap the remaining cakes similarly until all the ingredients are used up!
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Boiling the cake
You place a large pot of water on the stove and boil for about 7 – 10 minutes. When the water boils, you add all the cakes and boil until they are soft, for about 4 hours on high heat.
Remember to frequently add water so that it always covers the cakes for even cooking.
Tip:- You can tie the cakes in bunches before boiling so that when the cakes are done, you can take them out more easily!
- When the cakes are cooked, take them out and rinse with water to cool them quickly and avoid burning the leaves.
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Final Product
The fragrant and beautiful salty sticky rice cake with a gentle green pandan leaf color. Biting into the cake, you will feel the wonderful blend of flavors from the soft and chewy cake skin combined with the savory mung bean filling, pork belly, and rich duck egg that is extremely appealing.
This simple homemade sticky rice cake recipe will make you and your family fall in love just as much as the ones bought from stores. This cake is great for breakfast or as a snack throughout the day!
2. Salty Sticky Rice Cake (Recipe shared by a user)
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Preparation
4 hours
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Savory Sticky Rice Cake (Recipe shared by users) For 10 cakes
Black glutinous rice 1 kg Peeled mung beans 300 gr Coconut rice 100 gr Pork belly 400 gr Shallots 2 bulbs Dong leaves 12 pieces Common spices a little (salt/ sugar/ ground pepper/ monosodium glutamate/ seasoning powder)
Ingredient Images
Tools for Preparation
Pressure cooker, steamer, blender, bowl, spoon, knife, cutting board,…
How to Make Savory Sticky Rice Cake (Recipe shared by users)
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Prepare the sticky rice
First, soak the black glutinous rice in cold water overnight until soft, then rinse it clean and let it drain.
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Wash and soak the beans
Similarly, you also wash the mung beans thoroughly, soak them in water for 2 – 3 hours until the beans swell and soften, then drain them in a colander.
Next, spread the mung beans evenly in a steamer and steam over medium heat for about 30 minutes, then blend them into a smooth mixture using a blender.
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Prepare and marinate the meat
Pork belly is rubbed with salt for about 3 minutes to clean, then rinsed with water. Next, cut the meat into thick pieces about the size of a finger.
For the shallots, peel, wash, and finely chop them.
Then, marinate the meat for 15 minutes with a mixture of: finely chopped shallots, 1 teaspoon of sugar, 1/3 teaspoon of monosodium glutamate, 1/3 teaspoon of ground pepper, 1/2 teaspoon of salt, and 1/3 teaspoon of seasoning powder.
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Make the filling
Cut the coconut meat into many thin square pieces and mix them evenly with the blended mung beans.
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Wrap the cake
Clean the dong leaves and cut off the stems. Then, roll the leaves into a funnel shape.
Next, add the following to the leaves: 1 ladle of black sticky rice, 1 tablespoon of mung beans, 1 piece of meat, 1 tablespoon of mung beans, 1 ladle of black sticky rice. Then, spread the filling evenly and use your hands to press it down firmly.
Next, tightly wrap the edges of the leaves and use nylon string to tie from the bottom of the cake up, looping the string around the triangular sides and tying it tightly.
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Boil the cake
Finally, place the cakes in a pressure cooker, cover with water, and boil at maximum power for 30 minutes.
When cooked, take the cakes out, rinse briefly, and let them drain to finish.
Tip: If you don’t have a pressure cooker, you can put the cakes in a boiling pot of water, cover tightly, and steam over high heat for 4 hours. Note that you must regularly add water to keep it covering the cakes.
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Finished product
Salty sticky rice cake has an eye-catching black outer layer, chewy yet soft and fragrant, with a filling that is rich in mung bean flavor and fatty from the pork belly, ensuring that everyone in the family will praise it.
How to choose fresh ingredients
How to choose fresh pork belly
- To select desirable pork belly, you need to observe the color of the meat first. Fresh pork belly will have a dry outer layer, light red or bright pink color.
- Choose pieces of meat and fat that are tightly attached to each other, when lifted, it should not feel too loose, and there should be elasticity when pressed.
- Additionally, you should choose pieces of meat with a balanced amount of meat and fat, with the fat layer in between being bright white and firm.
- Avoid purchasing pieces of meat that are dark, slimy, and have an unpleasant fishy smell.
How to choose delicious sticky rice
- First, you should observe the outer appearance; if the sticky rice has a milky white color, the grains are uniform and glossy, then it is good quality sticky rice. When smelling, fresh sticky rice will have a faint, slightly sweet aroma.
- You should note that you should not buy sticky rice if you see the color has turned to light yellow and if it has a very strong aroma when smelled, as this type of sticky rice may have been treated with chemicals.
- To feel more secure when buying sticky rice, you can go to reputable rice stores or choose high-quality packaged sticky rice sold in supermarkets or grocery stores!
How to choose good green mung beans
- To buy satisfactory green mung beans, you should choose those with a bright yellow color, medium-sized and uniform grains that are not too large.
- When squeezed, they should feel firm, hard, and not easily crushed.
- You should not choose beans that have strange colors, are broken, or have a musty smell as these will affect the dish and your health.
How to store savory stuffed rice cakes
- After boiling, place the rice cakes in a basket or container with holes for air to escape and store at room temperature for about 10 – 12 hours.
- If you want to use them longer, you can store them in the refrigerator for 2 – 3 days; when eating, put them in a steamer or microwave to reheat before eating!
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So the savory cakes are ready, it’s not hard to make delicious cakes. Hope that with the 2 methods of making savory stuffed ú cake from the Mekong Delta above will give you and your family more options to change the flavor for family meals! Điện Máy XANH wishes you success in your cooking!
