Bánh Chưng Nướng

Bánh Chưng Nướng is a delicious Vietnamese baked dish that is a Halal twist on the traditional sticky rice cake. It features a savory filling wrapped in glutinous rice, baked to perfection for a delightful texture and flavor.

Ingredients

• Glutinous rice - 200 grams
• Mung beans (split) - 100 grams
• Pork belly (halal) - 150 grams
• Dried shallots - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Soy sauce - 1 tablespoon
• Coconut milk - 100 ml
• Banana leaves - 2 pieces (for wrapping)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Soak the glutinous rice in water for at least 4 hours, preferably overnight.
2. Soak the mung beans in water for 2 hours, then steam until soft and mash them into a paste.
3. In a pan, sauté the dried shallots until golden brown. Add the minced halal pork belly, salt, pepper, and soy sauce, cooking until the pork is fully cooked.
4. Drain the glutinous rice and mix with coconut milk until evenly combined.
5. Take a piece of banana leaf, place a layer of glutinous rice (about 1/3), then add a layer of mung bean paste followed by the cooked pork mixture, and top with another layer of mung bean paste and glutinous rice.
6. Wrap the banana leaves tightly around the filling to form a rectangular shape and secure with string.
7. Preheat the oven to 180°C (350°F). Place the wrapped bánh chưng on a baking tray and bake for 30-40 minutes, turning halfway through.
8. Once baked, remove from the oven and let cool slightly before unwrapping and slicing.
9. Garnish with toasted sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Provides a good source of energy due to the high carbohydrate content from glutinous rice.
• Contains protein from halal pork and mung beans, supporting muscle health.

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