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Vietnamese Black Sticky Rice Cake (Bánh Chưng Nếp Cẩm)

Vietnamese Black Sticky Rice Cake (Banh Chung Nep Cam)

This Vietnamese Black Sticky Rice Cake (Bánh Chưng Nếp Cẩm) is my special edition for the traditional Bánh Chưng this year. It's a unique twist on the classic recipe, swapping the usual white glutinous rice with black glutinous rice (nếp cẩm). This variation is inspired by the cakes from the mountainous regions of Northern Vietnam, which offer a distinctive flavour and texture.

Why choose black sticky rice for Bánh Chưng?

Using black glutinous rice gives the finished cake a beautiful dark purple colour, making it as visually striking as delicious. The flavour is earthy and rich, and the texture is soft yet slightly chewier than the traditional Bánh Chưng made with white glutinous rice.

This variation tastes incredible and offers a glimpse into the culinary traditions of Vietnam's highlands.

A key difference: preparing the black glutinous rice

The biggest difference in making this special variety is the soaking process. Black glutinous rice requires more time to absorb water and soften properly. For this recipe, I soaked the rice for 24 hours beforehand. This ensures the rice cooks evenly and achieves the right texture.

Other than the soaking time, the process remains the same as the standard Vietnamese Sticky Rice Cake recipe.

Ingredients and method to make Bánh Chưng Nếp Cẩm

Ingredients

Follow the same ingredients list as the traditional Vietnamese Sticky Rice Cake (Bánh Chưng), but replace the white glutinous rice with black glutinous rice.

Instruction

Soak the rice: Soak the black glutinous rice in cold water for 24 hours. Rinse thoroughly before using.

Prepare the Filling: Use the same fillings as the classic recipe - typically fatty pork, mung beans and seasoning.

Wrap the Cake: Use a square mould and the same technique for wrapping the cake in dong leaves. This step is key to achieving that perfect square shape.


Cook: Boil the cakes for 8-10 hours, just like the traditional version.
For a detailed guide on wrapping and cooking Bánh Chưng, refer to my Vietnamese Sticky Rice Cake recipe.

Why try this special edition?

If you're looking to celebrate the Lunar New Year with a twist, this Black Sticky Rice Cake (Bánh Chưng Nếp Cẩm) is an excellent way to add variety to your festive spread.

Tips for success

  • Ensure the rice is soaked for 24 hours; otherwise, it won't cook properly.
  • Be patient with the cooking process - Bánh chưng, whether traditional or with black glutinous rice, always takes time but is well worth the effort.
  • Serve with a side of pickled vegetables to balance the rich flavours of the cake.

Final thoughts

The Vietnamese Black Sticky Rice Cake (Bánh Chưng Nếp Cẩm) is a delicious and visually stunning variation of the classic Bánh Chưng. Its unique flavour, texture and cultural roots make it a special treat for Lunar New Year or any occasion.

Have you tried making this version or another twist on Bánh Chưng? I'd love to hear about your experience in the comments below!

Prep Time 120 mins
Cook Time 8 hrs
Total Time 10 hrs
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Advanced
Description

A unique twist on the traditional Bánh Chưng, this version uses black glutinous rice for a striking dark purple colour, earthy flavour and slightly chewy texture. Inspired by Northern Vietnam's mountainous regions, it's perfect for a festive Lunar New Year table or as a cultural treat.

Ingredients
    Base Ingredients
  • 3 kg black glutinous rice (soaked 24 hours, drained and mixed with a pinch of salt)
  • 1.2 kg mung beans (soaked overnight, drained and lightly salted)
  • 1.2 kg pork belly (cut into strips and marinated overnight with freshly crushed pepper and fish sauce)
    • Wrapping Materials
  • 40 dong leaves (washed, trimmed and prepared for wrapping)
  • A bunch of "giang" strings (flexible strings for securing the cakes)
  • Square mould (for Banh Chung, helps shape the square cakes)
Instructions
  1. 1
    Prepare the Ingredients
    • Soak the rice for 24 hours and mung beans for 8-10 hours or overnight. Drain and season with salt. 
    • Marinate pork belly with pepper and fish sauce for several hours or overnight. 
    • Prepare the leaves by trimming them to size and folding neatly for wrapping.
  2. 2
    Wrap the Cakes
    • Line the mould with 4 dong leaves, overlapping. 
    • Add layers: rice -> mung beans -> pork belly -> mung beans -> rice. 
    • Fold leaves over and secure tightly with strings. 
    • Remove mould and reinforce shape with additional strings. 
  3. 3
    Cook the Cakes
    • Arrange the cakes in a large pot and fill with boiling water until submerged. 
    • Boil again, then simmer gently for 8-10 hours, ensuring the water level covers the cakes at all times. 
    • Cool on a flat surface before serving or storing. 
Keywords: Vietnamese sticky rice cake, Bánh chưng recipe, Bánh Tét recipe, Vietnamese Lunar New Year food, Tết traditional recipes, glutinous rice cake, How to wrap sticky rice cakes, Vietnamese family traditions, traditional Vietnamese recipes
Read it online: https://summerandspice.com/recipe/vietnamese-black-sticky-rice-cake-banh-chung-nep-cam/
Thao Bui
Food Blogger, Stylist and Photographer

Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.