Bánh chưng — sticky-rice cake
Last Saturday my aunt made sticky-rice cakes. Sticky-rice cakes are traditionally eaten at Chinese New Year (which is next week) — so we’re a little bit early, but I think it’s okay as you can see it as a “warm up”. Those “cakes” are made from sticky-rice (what a surprise!), mung beans and one or two pieces of pork. You have to layer it carefully: rice — beans — pork — beans — rice, and then wrap it into some big green leaves (And I learned that those are NOT banana leafs). After the wrapping is done and all your cakes are supposed to have sqared form you have to boil them in a really huge pot for around 12 hours!!!
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It was some time ago when I saw someone making sticky-rice cakes — as my mom can’t do them — and it was really fun. I also helped my aunt a little bit, although I didn’t try to wrap one myself ^^. And today we could open the first one for breakfast (we made 19 cakes), the majority will be given away as presents, but I think my aunt wants to do a second round. I’m looking forward to it. XD
Anh Thu
