How to Make Vietnamese Sticky Rice Cakes Filled with Pork and Lotus Seeds Asian Cooking Recipe Cuisine

Vietnam Sticky Rice Cakes Filled with Pork and Lotus Seeds

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 cakes
1 tbsp vegetable oil

2 garlic cloves, chopped

8 oz lean pork, cut into chunks

2 tbsp fish sauce

1/2 tsp sugar

2 tsp ground black pepper

4 oz lotus seeds, soaked for 6 hours and drained

2 lotus or banana leaves, trimmed and cut into 10 inch squares

5 cups cooked sticky rice

Directions:

Heat the oil in a heavy pan. Stir in the garlic, until it begins to color, then add the pork, fish sauce, sugar and pepper. Cook and cover over a low heat for about 45 minutes or until pork is tender. Leave to cool.

Meanwhile, bring a pan of salted water to a boil. Reduce the heat and add the prepared lotus seeds. Allow them to cook for 10 minutes, or until they are tender, then drain, pat dry and leave to cool.

Using your fingers, shred the cooked pork and place beside the lotus seeds. Lay a lotus leaf or banana leaf on a flat surface and place a quarter of the cooked sticky rice in the middle of the leaf.

Flatten the centre of the rice mound slightly and then scatter with half the shredded pork and half the lotus seeds.

Drizzle some of the cooking juices from the pork over the top. Place another quarter of the rice on top, moulding and patting it with your fingers to make sure the pork and lotus seeds are enclosed like a cake.

Fold the leaf edge nearest to you over the rice, tuck in the sides, and fold the whole packet over to form a tight, square bundle. Tie it with string to secure it and set aside. Repeat with the second leaf and the remaining ingredients.


Fill a won one-third full of water. Place a double-tiered bamboo steamer, with its lid on, on top. Bring the water to the boil, lift the bamboo lid and place a rice cake on the rack in each tier. Cover and steam for about 45 minutes. Carefully open up the parcels (be careful of hot steam!) and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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