Leafless Bánh Chưng

Name: Leafless Bánh Chưng
Ingredients: 2 1/4 lbs glutinous rice (1 kg); 3 boneless chicken thighs; 1 1/4 cups split mung beans, peeled (270 grams); 1 bunch spinach; Chicken bouillon powder, fish sauce, MSG, black pepper, sugar, shallots; 1 square Lipton tea box (empty, for mold); Plastic wrap, aluminum foil, blender

Huyền Nguyễn @cook_17723935

Bắc Ninh

Since I live in a Muslim country (Iraq 🇮🇶), pork, dong leaves, and banana leaves aren't available. For most dishes that use pork, I substitute chicken. This is my version of "chicken bánh chưng," also called "three-no bánh chưng"—no pork, no dong leaves, no wooden mold. The result is a delicious bánh chưng that's just as tasty as the traditional version, with a unique flavor, and it only takes about 1 hour to boil, saving a lot of time! ^_^

Huyền Nguyễn @cook_17723935

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Ingredients

2 1/4 lbsglutinous rice (1 kg)
3boneless chicken thighs
1 1/4 cupssplit mung beans, peeled (270 grams)
1 bunchspinach
Chicken bouillon powder, fish sauce, MSG, black pepper, sugar, shallots
1square Lipton tea box (empty, for mold)
Plastic wrap, aluminum foil, blender

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Steps

1

Blend the spinach with 4 1/4 cups water (1 liter), then strain and use the liquid to soak the rice for about 2 hours to let it expand and turn green. Drain the water, add just enough water to cover the rice, and cook until it becomes sticky rice. Marinate the chicken thighs with MSG, chicken bouillon powder, fish sauce, black pepper, sugar, and minced shallots for about 30 minutes, then lightly pan-fry both sides. Soak the mung beans in warm water for 2 hours to soften, then boil until cooked. Add a pinch of salt and blend the beans until smooth. Use a square paper box as a mold.
2

Lay two sheets of plastic wrap overlapping to create enough width for wrapping the cake, and line the box with it.
3

Spread the mung bean paste and chicken, shape into a ball. Add a layer of rice to the bottom of the box, place the filling in the center, then cover with another layer of rice.
4

Fold the plastic wrap over the cake, then wrap with a few more layers of plastic wrap.
5

Next, wrap the cake with a layer of aluminum foil, tie it tightly with string, and boil for about 1 hour.
6

After boiling, remove the cake, take off the aluminum foil, and press the cake for about 2 hours. The cake can be stored in the refrigerator for up to a week. For best flavor, pan-fry before eating.