Crab Chung Cake for the kids

Anyone who has questions has the answer ready, no need to ask anymore:

– Recipe:

Cake 20x20x6cm weighs about 1.5kg after boiling, equivalent to the size of a large cake (many fillings). Reduce ingredients to fit your package! The quantity below makes about 12 large cakes or 10 large cakes and 3 small cakes for the kids.

50 beautiful dong leaves
1.8kg of bacon – 150g of meat each
5kg sticky rice
2kg green beans

– Leaves: dong leaves or banana leaves, fresh leaves or frozen leaves? Depending on the conditions, fresh leaves are best, dong leaves for banh chung of the North, banana leaves for banh tet of the South. Frozen banana leaves for people far from home also make a delicious cake. Whatever the leaves, they need to be washed and dried. If using banana leaves to wrap banh chung, after washing, it should be blanched in boiling water to soften, the leaves are not crispy, the corners of the cake will not be broken (practical experience after several years of wrapping cakes in the US).
– Mold or not? It also depends on the preferences and habits of each family. Some people like the shape of banh chung wrapped in a mold, hundreds of them are like a toothpick (with a mold, it has this advantage). Some people like the tall cake shape, the glossy green leaves of the hand wrapping. Those familiar with wrapping molds say it’s easy to pack, those familiar with wrapping without mold say it’s easy to wrap by hand. Actually, either way is fine, as long as it turns into a cake. To wrap banh chung for a green shell, it is necessary to use an “old” leaf, which is dark in color, to line the inside. The dark green leaf has a lot of chlorophyll, the cake color will be more beautiful green than the young leaves. Young leaves are used to line the middle or outer layer. To pack a large banh chung, it takes 5 small dong leaves or 4 medium – large leaves. Crab Chung Cake for the kids to have fun with just 2 leaves.

– Rice: choose the best type of rice possible. Rinse, pour water to soak the rice with a little salt so that the salt can soak into each grain of rice. Soak rice for at least 4 hours, overnight is best. Before wrapping the cake, wash the rice again, taste the rice, if it is rich then skip the step of adding salt. After the rice is drained, mix in a little more cooking oil. Mixing oil or not is up to preference, but it will make the crust softer. To dye rice or not to dye rice? Also depends. If the rice is dyed green, take galangal leaves or pound pandan leaves to extract the juice to soak the rice.
– Mold or not? It also depends on the preferences and habits of each family. Some people like the shape of banh chung wrapped in a mold, hundreds of them are like a toothpick (with a mold, it has this advantage). Some people like the tall cake shape, the glossy green leaves of the hand wrapping. Those familiar with wrapping molds say it’s easy to pack, those familiar with wrapping without mold say it’s easy to wrap by hand. Actually, either way is fine, as long as it turns into a cake. To wrap banh chung for a green shell, it is necessary to use an “old” leaf, which is dark in color, to line the inside. The dark green leaf has a lot of chlorophyll, the cake color will be more beautiful green than the young leaves. Young leaves are used to line the middle or outer layer. To pack a large banh chung, it takes 5 small dong leaves or 4 medium – large leaves. Crab Chung Cake for the kids to have fun with just 2 leaves.

– Rice: choose the best type of rice possible. Rinse, pour water to soak the rice with a little salt so that the salt can soak into each grain of rice. Soak rice for at least 4 hours, overnight is best. Before wrapping the cake, wash the rice again, taste the rice, if it is rich then skip the step of adding salt. After the rice is drained, mix in a little more cooking oil. Mixing oil or not is up to preference, but it will make the crust softer. To dye rice or not to dye rice? Also depends. If the rice is dyed green, take galangal leaves or pound pandan leaves to extract the juice to soak the rice.
– Meat: the general recipe is bacon. Slice big or small pieces? 😉 Depending on the package of each family. Don’t be afraid of a big piece of meat that is difficult to absorb the marinade, but worry about a big piece of meat that is too difficult to wrap each layer evenly. Large pieces of meat, marinated for a long time will also absorb evenly. Lots of ground pepper! Some families marinated meat with dried onions, some did not. The cake with onions will spoil faster.
– How to pack: probably not different from house to house: 1 layer of rice, 1 layer of beans/beans in the middle, 1 layer of meat, then beans/beans around the meat layer, the top layer of rice. The package is just right, not too tight because the rice has swelling. If the rice is too tightly wrapped, it takes too long to cook and does not bloom evenly, the crust if left for a long time will be hard, moreover, there is a risk of tearing the leaves when the rice is blooming and the layer of leaves is not thick enough. However, it should not be loosely wrapped. Anything in moderation is good 😉

– Boiling cakes: Traditional wood and rice husk stoves, honeycomb charcoal stoves, gas stoves, pressure cookers, incubators…any way is convenient. The Su family is “loyal” to the recipe of “big cakes for 12 hours, small cakes for 6-8 hours” and often packs more than enough to eat, so they often boil in a big pot, without a wood stove or coal stove, so they have to use gas stove. There are years when cooking cakes with a tourist gas stove, replacing about 5 small gas cylinders is enough to finish the cake pot with more than a dozen units.
Arrange damaged leaves and petioles on the bottom of the pot and around the sides of the pot. Place the cake in the pot, not too tight (the cake needs to rise), nor loose (the cake will float if not tightly packed). Pour cold water over the cake. Turn on the stove.

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