Delicious and Irresistible Salted Egg Sticky Rice Cake with Savory Mixed Filling

How to make salty mung bean cake with salted egg filling

• 1

  Soak the glutinous rice

  Wash the glutinous rice thoroughly with water and soak the glutinous rice for at least 8 hours.

  After soaking for 8 hours, the rice grains will have softened, you drain the glutinous rice in a sieve.

  

  

  

  
• 2

  Prepare salted eggs

  You wash a small piece of ginger and then slice it, put it in a blender with 240ml of cooking wine, and blend until smooth. Strain the mixture through a sieve to extract the ginger wine, pouring it into a deep plate, and discard the ginger pulp.

  Crack 20 salted eggs and separate the yolks, placing the yolks into the ginger wine mixture to soak for about 15 – 30 minutes. After soaking, transfer the salted egg yolks to another plate and evenly spread 1 tablespoon of sesame oil over the surface of the eggs.

  Bring a pot of water to a boil, then place a steaming basket on top. When the water is boiling vigorously, add the salted eggs and cover to steam for 15 minutes. After 15 minutes of steaming, check to see if the eggs are cooked, then turn off the heat, remove the plate of eggs, and let them cool.

  

  

  

  
• 3

  Marinate the meat

  The pork belly you buy should be deodorized and washed clean, then let the meat drain and cut into finger-sized pieces, placing the meat in a large bowl.

  Marinate the meat with 1/4 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1 teaspoon of pepper, and 1 tablespoon of fried onion oil.

  Mix well so that the seasonings blend together and coat the meat evenly, marinating the meat for about 30 minutes to allow it to absorb the flavors.

  

  
• 4

  Cook the mung beans

  Wash the mung beans several times until they are clean, until the water used for rinsing is clear.

  Put the mung beans into a rice cooker with 1 teaspoon of salt, add water until it covers the beans by about one finger joint. Stir well to dissolve the salt in the water and turn on the rice cooker to cook the beans.

  Once the beans are cooked and soft, put them into a blender and blend until smooth, then transfer the mung bean mixture to a large bowl.

  

  
• 5

  Mix the mung bean filling

  Mix the mung beans with 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of pepper, add 1 tablespoon of fried onion oil, and mix well.

  

  
• 6

  Wrap the mung bean filling

  The mung beans, after being mixed well with spices, are divided into 24 equal parts.

  Each portion of mung bean should be kneaded until smooth, flattened, and a piece of marinated meat should be placed in the center. Then, wrap the mung bean tightly around the piece of meat.

  Roll the filling between the palms of your hands so that the mung bean covers it evenly and tightly, then place the rolled filling on a plate.

  

  

  

  
• 7

  Stir-fry the sticky rice

  Pour 800ml of coconut milk into a pan and bring it to a boil over high heat, stirring continuously to prevent the coconut milk from burning at the bottom of the pot.

  When the coconut milk is boiling vigorously, add the soaked sticky rice and stir continuously. Add 1 tablespoon of salt and 1 tablespoon of sugar to the sticky rice, reduce the heat to medium, and stir well.

  After about 15 minutes of stir-frying, when the sticky rice becomes slightly sticky and the coconut milk has absorbed completely into the grains, turn off the heat.

  

  

  

  
• 8

  Wrap the cake

  Cut banana leaves into square pieces with sides measuring 20 – 30 cm, wash them clean, and dry them. Take 1 leaf with the smooth side facing down, then take another leaf and place it on top with the rough sides of both leaves facing each other and the smooth sides facing out. At the midpoint of the leaf’s length, fold it diagonally to form a triangle, then hold your hand at the peak of the triangle, curling the leaves to form a funnel shape.

  Pour the sticky rice into the leaf funnel, spreading it evenly along the sides to create a hollow in the middle, where you add a few peanuts, a few lotus seeds, and 1 green bean filling ball, topped with a salted egg yolk and a few slices of Chinese sausage.

  Then, place the remaining sticky rice on top to cover the filling completely, sprinkle a few peanuts and lotus seeds on top, and gently press down with a spoon to compact the rice. Fold the edges of the leaves tightly, and any excess leaves from the folding process can be cut off with scissors.

  Finally, use twine, string, or plastic wire to secure the edges of the leaves together, tying it tightly so the cake does not burst!

  

  

  

  
• 9

  Cook the sticky rice cake

  Pour boiling water into 2/3 of the pressure cooker, place the cake into the pot and cover it, cooking on high heat until the valve of the pot is fully raised, then turn off the heat. Do not open the lid; wait until the valve has released all the steam and is no longer making noise, then turn the heat back on to cook the cake a second time.

  In the second round, cook the cake until the valve is fully raised again, then turn off the heat, wait for the pot to release all the steam before opening the lid to take the cake out.

  

  
• 10

  Final product

  The cake emits a gentle aroma of banana leaves, with the natural green color of the leaves infusing into the sticky rice, creating an appealing green hue.

  The cake skin is coated with fragrant, rich coconut milk, subtly sweet, soft and chewy, wrapping around the delicious, rich mung bean filling, salty salted egg, savory pork belly, along with crunchy peanuts and lotus seeds that enhance the flavor.

  The sausage adds a distinctive aroma, making the dish even more enticing.