I absolutely love this recipe because it combines the creamy richness of coconut milk with the savory goodness of marinated pork belly, all wrapped up in fragrant banana leaves. It’s a comforting and nostalgic dish that brings back memories of family gatherings, where the aroma alone makes you feel instantly at home.
I enjoy making these delicious leaf-wrapped sticky rice cakes. A recipe of mine combines glutinous rice, rich coconut milk, and succulent pork belly, with the addition of mung beans that could just as easily be left out, since they mainly contribute to the aroma that wafts from the package as it cooks.
Soy sauce and oyster sauce give the filling just the right kind of umami; banana leaves give the whole package the right look, smell, and texture.
Ingredients
Glutinous Rice:
Carbohydrate-rich foods; crucial for the moist, closely-textured crumb of the cake.
Mung Beans:
Rich in protein and very high in fiber; gives a delicate, nutty flavor.
Coconut Milk:
Delivers smooth creaminess; contributes a touch of sweet.
Pork Belly:
presents a mouthwatering taste; rich in protein and lipids.
Banana Leaves:
Unique aroma when cooking; natural wrapper.
Ingredient Quantities
- 2 cups glutinous rice
- 1/2 cup mung beans, peeled and split
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 cups coconut milk
- 1/2 pound pork belly, cut into small pieces
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon ground black pepper
- Banana leaves for wrapping
- Kitchen twine for tying
Instructions
1. Wash the sweet rice in cold water until it runs clear, then soak it in fresh water for at least 4 hours or overnight.
2. Wash the mung beans and immerse them in water for a minimum of 4 hours or overnight.
3. Remove the mung beans from the soaking liquid and place them in a steamer. Steam for about 20 minutes, or until thoroughly cooked. Mash the beans in a medium bowl. Stir in the salt and sugar.
4. In a bowl, combine the pork belly with soy sauce, oyster sauce, and black pepper. Marinate for at least 30 minutes. Set aside.
5. Soak the rice; drain it, then add the coconut milk and 1/4 teaspoon salt. Stir well to combine.
6. Arrange a banana leaf and lay a thin layer of the rice mixture in the center. Top with a layer of mung bean paste and a few pieces of marinated pork. Cover with another layer of rice.
7. Encase the mixture in a banana leaf, shaping it into a rectangle or square package. Use sufficient banana leaves to form a complete package; or, if you can’t find banana leaves, use aluminum foil and parchment paper.
8. Tightly secure the package with kitchen twine, ensuring no spaces exist that would allow water to get in during cooking.
9. Fill a large pot with water and bring it to a vigorous boil. Carefully place the wrapped packages in the water. If the packages tend to float, place a weight on top of them so that they remain submerged. Then, cover the pot and adjust the heat so that the water continues to boil steadily (but not so hard that it might break open the packages) for 3 to 4 hours. Check occasionally to make sure that the contents have not boiled dry.
10. After cooking, take the packages out of the water and let them cool a bit before you unwrap them. You can serve the sticky rice cakes either warm or at room temperature.
Equipment Needed
1. Large bowl (for soaking rice and mung beans)
2. Colander or strainer
3. Steamer
4. Medium bowl (for mashing beans)
5. Mixing bowl (for marinating pork)
6. Stirring spoon
7. Banana leaves or aluminum foil and parchment paper (for wrapping)
8. Kitchen twine (for securing packages)
9. Large pot (for boiling)
10. Weight (to keep packages submerged)
11. Tongs or slotted spoon (for removing packages from water)
FAQ
- What is glutinous rice, and can I substitute it with regular rice?Sticky rice, also called glutinous rice, has a special texture that allows it to stick together. You could try making the dumplings with a more common type of rice, but the end result won’t have the same chewy, delicious texture.
- Do I need to soak the glutinous rice before using it?Yes, it’s best to soak the sticky rice for at least 4 hours or overnight to make sure it cooks evenly and becomes sufficiently sticky.
- Can I use another type of leaf instead of banana leaves?Although banana leaves lend a unique taste to the dish, you can use other large, flexible leaves, such as lotus leaves. But the flavor might be a little different.
- Is there a vegetarian option for this recipe?Indeed, the pork belly can be left out, with the amount of mung beans increased or tofu used as a filling to produce a vegetarian version.
- How do I prevent the banana leaves from tearing while wrapping?To render banana leaves more flexible, hold them in the vicinity of a flame or steam them for a few minutes.
- Can these sticky rice cakes be frozen for later use?Certainly! After cooking and cooling, they may be wrapped tightly and stored in the freezer. To reheat, steam them directly from the freezer until warmed through.
- Do I need to cook the pork before wrapping it in the rice cake?It is recommended to precook the pork with the sauces and seasonings before wrapping to ensure that it is fully cooked and flavorful inside the rice cake.
Substitutions and Variations
Sushi rice may be used in place of glutinous rice to achieve a similarly sticky texture.
Lentils can be used instead of mung beans to create a different but equally satisfying filling.
If coconut milk is not available, use evaporated milk, but know that the flavor will be slightly different.
Substitute chicken thighs for pork belly to make a lighter version of this dish.
If you don’t have banana leaves, you can use either foil or parchment paper as a substitute when wrapping.
Pro Tips
1. Enhance Flavor with a Quick Sear: Before marinating, give the pork belly a quick sear on high heat to enhance its flavor. This step will add a delightful depth to the pork after it has been cooked with the rice.
2. Banana Leaf Prep: If using banana leaves, pass them over an open flame for a few seconds or dip them in hot water. This softens the leaves, making them more pliable and less likely to tear during wrapping.
3. Even Layering: When assembling the packages, spread ingredients evenly to ensure consistent cooking and avoid any section being too dense or raw, especially with the layers of mung beans and rice.
4. Weight Distribution: When placing the packages in the boiling water, use a plate or pot lid to keep them submerged evenly. This will prevent the packages from floating and ensure they cook thoroughly and uniformly.
5. Flavorful Coconut Milk: Infuse your coconut milk with pandan leaves or a few smashed lemongrass stalks as it heats to add subtle aromatic flavors to the rice, enhancing the overall taste of the dish.
Leaf Wrapped Sticky Rice Cake Recipe
My favorite Leaf Wrapped Sticky Rice Cake Recipe
Equipment Needed:
1. Large bowl (for soaking rice and mung beans)
2. Colander or strainer
3. Steamer
4. Medium bowl (for mashing beans)
5. Mixing bowl (for marinating pork)
6. Stirring spoon
7. Banana leaves or aluminum foil and parchment paper (for wrapping)
8. Kitchen twine (for securing packages)
9. Large pot (for boiling)
10. Weight (to keep packages submerged)
11. Tongs or slotted spoon (for removing packages from water)
Ingredients:
- 2 cups glutinous rice
- 1/2 cup mung beans, peeled and split
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 cups coconut milk
- 1/2 pound pork belly, cut into small pieces
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon ground black pepper
- Banana leaves for wrapping
- Kitchen twine for tying
Instructions:
1. Wash the sweet rice in cold water until it runs clear, then soak it in fresh water for at least 4 hours or overnight.
2. Wash the mung beans and immerse them in water for a minimum of 4 hours or overnight.
3. Remove the mung beans from the soaking liquid and place them in a steamer. Steam for about 20 minutes, or until thoroughly cooked. Mash the beans in a medium bowl. Stir in the salt and sugar.
4. In a bowl, combine the pork belly with soy sauce, oyster sauce, and black pepper. Marinate for at least 30 minutes. Set aside.
5. Soak the rice; drain it, then add the coconut milk and 1/4 teaspoon salt. Stir well to combine.
6. Arrange a banana leaf and lay a thin layer of the rice mixture in the center. Top with a layer of mung bean paste and a few pieces of marinated pork. Cover with another layer of rice.
7. Encase the mixture in a banana leaf, shaping it into a rectangle or square package. Use sufficient banana leaves to form a complete package; or, if you can’t find banana leaves, use aluminum foil and parchment paper.
8. Tightly secure the package with kitchen twine, ensuring no spaces exist that would allow water to get in during cooking.
9. Fill a large pot with water and bring it to a vigorous boil. Carefully place the wrapped packages in the water. If the packages tend to float, place a weight on top of them so that they remain submerged. Then, cover the pot and adjust the heat so that the water continues to boil steadily (but not so hard that it might break open the packages) for 3 to 4 hours. Check occasionally to make sure that the contents have not boiled dry.
10. After cooking, take the packages out of the water and let them cool a bit before you unwrap them. You can serve the sticky rice cakes either warm or at room temperature.
