This delicious sticky rice cake is filled with peppery mung beans and savory, tender pork. It's wrapped in banana leaves, which infuses a lot of its floral fragrance and smooth flavor into the sticky rice cake. It's eaten across many Asian countries, each having their own variation. This aromatic sticky rice cake is sold as a street snack, and often prepared on auspicious holidays and ceremonies, like Lunar New Year.

With holidays fast approaching, I wish you and your loved ones a safe and happy Thanksgiving, Christmas, and New Year!

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INGREDIENTS*

Banana Leaves 2 packs (each pack is 1 lb / 454g)

Sticky Rice Filling
Thai Sticky Rice 4.5 cups
Sugar 2 tsp
Salt 1 tsp (Adjust saltiness to your liking)
Coconut Cream 13.66 fl oz / 403 mL

Mung Bean Filling
Peeled Split Mung Beans 12 oz / 340 g
Salt 1/4 tsp
Black Pepper 1 tbsp

Marinated Pork Filling (Adjust flavors to your liking)
Pork Shoulder or Belly 2.6 lb / 1.2 kg
Garlic 6 cloves
Sugar 1 tbsp
Black Pepper 1/2 tbsp
Granulated Chicken Flavor Soup Base Mix 1/2 tbsp
Oyster Sauce 3 to 3.5 tbsp

*Note: You may have some filling left over depending on the size that you make and amount that you use, but you can steam them separately in a bowl or bamboo basket for another nice meal.
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How this Sticky Rice Cake is spelled in other languages
(Thai) ข้าวต้มมัดหมู
(Lao) ເຂົ້າຕົ້ມໃສ້ໝູ
(Khmer) នំអន្សមជ្រូក
(Vietnamese) Bánh Tét
(Chinese) 粽子

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#stickyricecake #holidayfood #asianstreetfood

VIDEO CHAPTERS
00:00 Intro
00:29 Processing Banana Leaves
02:28 Prepare Fillings
04:33 Cooking Twine
04:49 Wrapping the Sticky Rice Cakes
07:56 Cooking the Sticky Rice Cakes
08:29 Unwrapping a Cooked Sticky Rice Cake
09:40 Outro