Vietnamese Sticky Rice Cake

Step 1

Rinse the 2 cups glutinous rice and 0.5 cup mung beans separately; soak rice in water for 4 hours and beans for 1 hour, then drain.

Step 2

Cut the 0.5 pound pork belly into 1-inch pieces; marinate with 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp black pepper for 15 minutes.

Step 3

Rinse the 4 banana leaves, pat dry, and soften over a low flame for 30 seconds per side until pliable.

Step 4

Layer two banana leaves crosswise; spread half the rice in a square, top with all the mung beans and pork, then cover with remaining rice.

Step 5

Fold the leaves over to enclose the filling tightly, forming a square packet; tie securely with kitchen twine.

Step 6

Place the packet in a steamer; steam over boiling water for 45 minutes, until the rice is translucent and tender when pierced with a skewer.

Step 7

Remove from steamer, let rest 10 minutes, then unwrap and slice into squares. Serve warm.