Vietnamese Sticky Rice Cake (Bánh Chưng, Bánh Tét)

Vietnamese Sticky Rice Cake, Bánh Chưng and Bánh Tét, are iconic symbols of the Vietnamese Lunar New Year (Tết) and carry deep cultural significance. No Tết celebration feels complete without them. As the saying goes, “Without Bánh Chưng or Bánh Tét, there’s no Tết“. These cakes mark the beginning of the festive season, bringing a sense of excitement and togetherness into every household. Seeing and smelling these cakes instantly fills you with the Tết spirit, no matter where you are.

The tradition behind Sticky Rice Cakes

In the days leading up to Tết, wrapping and cooking these Sticky Rice Cakes is a much-anticipated event. It’s not just about preparing food, it’s about tradition, family and community. The preparation is quite a task – soaking rice and mung beans overnight, marinating pork belly, carefully washing the leaves and soaking the strings. For many families, it’s an all-day affair, often involving everyone from the youngest children to the grandparents.

Growing up, the day of making Sticky Rice Cakes was always a highlight of the year. In my little alley, large pots were shared between families because cooking these cakes takes 8-10 hours, and it’s always better to cook them all at once. I remember the excitement of waiting by the fire, grilling sweet potatoes and corn while the cakes simmered and chatting with neighbours as the hours passed.

Even now, when you can easily buy these cakes, I love making them from scratch. It’s not just about the taste; it’s about memories, the process, and the joy of continuing this beautiful tradition.

This year, I made both Bánh Chưng (square cakes, popular in the North of Vietnam) and Bánh Tét (long cakes, from the South) and I’m excited to share the entire process with you – from preparing the ingredients to wrapping and cooking these beloved cakes. Let’s bring a little Tết into your kitchen!

Ingredients

The three key ingredients

1. Glutinous rice

Glutinous rice forms the outer layer of the Sticky Rice Cakes, giving them their signature texture. Traditionally, plain white glutinous rice is used, but over time, Vietnamese creativity has added natural dyes to enhance the cakes’ appearance. Red rice can be made using gấc fruit, while vibrant green rice comes from pandan leaves or young rice. These variations not only look stunning but also bring unique flavours to the cakes. To prepare, soak the rice overnight in water to soften it. Don’t forget to drain and mix a little salt in before wrapping.

2. Mung beans

The middle layer of the cakes is made with mung beans, which add a soft, slightly sweet contrast to the rice. There are two ways to use mung beans: you can wrap them directly after soaking overnight, or cook and divide them into portions, rolling them into balls for easier wrapping. Either way, be sure to mix the beans with a little salt for flavour.

3. Pork belly

At the heart of each cake is a couple of big pieces of pork belly, marinated in freshly crushed pepper and fish sauce overnight. Pork belly is the ideal choice because the balance of lean meat and fat ensures the filling stays moist even after long hours of cooking. For families with dietary restrictions, vegetarian or sweet versions of Sticky Rice Cakes can be made, but this recipe focuses on the traditional savoury kind.

Materials for wrapping

• Dong Leaves: Traditionally used for wrapping, these leaves infuse the cakes with a unique fragrance and natural green colour during cooking. Banana leaves can be a substitute if dong leaves aren’t available.
• Giang Strings: Flexible strings made from the giang tree are essential for securing the cakes. Their durability ensures the cakes hold their shape during long cooking hours.

• Square Mould (for Bánh Chưng): This helps achieve the perfect square shape for the northern-style cakes.

Instructions

Preparing the ingredients

1. Soak the rice and beans

Soak the glutinous rice and mung beans in water for 8-10 hours or overnight. This step ensures the ingredients are soft and ready for wrapping. Drain well before use and mix with a little salt.

2. Marinate the pork belly

Cut the pork belly into large pieces or strips, depending on your preference. Marinate with freshly crushed pepper and fish sauce for a few hours or overnight. This allows the flavours to penetrate the meat, creating a delicious filling.

3. Prepare the leaves

Wash and dry the dong leaves thoroughly. To fit them into the square mould, fold each leaf in half lengthwise, then widthwise. Use the mould to measure the size and cut the leaves slightly shorter than the sides of the mould. Folding the edges neatly creates a sturdy base for the cake.

Wrapping Bánh Chưng (Square Sticky Rice Cake)

1. Set up your workspace

Lay out all your ingredients – soaked rice, mung beans, marinated pork belly, dong leaves and strings. Make sure your square mould and scissors are handy.

2. Layer the ingredients

Line the mould with four prepared dong leaves, overlapping them to create a sturdy base.

Scoop a small bowl of rice and spread it evenly on the bottom. Make the centre slightly thinner to accommodate the mung beans.

Add a layer of mung beans, keeping them away from the edges, and place a couple of pieces of pork belly in the middle.

Repeat in reverse order: add another layer of mung beans, then top with rice to completely cover the filling.

3. Wrap the cake

Fold the leaves over the filling as if wrapping a present, securing the folds tightly.

Thread strings through the gaps between the leaves and the mould, then tie them securely to hold the shape.

4. Remove the mould

Once the cake is tied, carefully remove the mould. Use extra strings if needed to reinforce the square shape.

Use extra strings if needed to reinforce the square shape.

Wrapping Bánh Tét (Long Sticky Rice Cake)

1. Prepare the leaves

Lay two dong leaves overlapping each other with the darker side facing down. Place another two leaves on top, with the darker side facing up.

2. Layer the ingredients

Spread a layer of rice along the length of the leaves, leaving space at the edges. Add a layer of mung beans, followed by pork belly in the centre. Repeat with another layer of mung beans and rice.

3. Roll the cake

Bring the edges of the leaves together and roll tightly to form a tube. Slip a string under the middle of the roll and tie it firmly. Add strings at both ends and along the length of the cake to secure the shape.

Cooking the cakes

1. Prepare the pot

Arrange the cakes snugly in a large pot. Fill the pot with boiling water until the cakes are fully submerged.

2. Cook slowly

Bring the water to a boil again, then reduce the heat to maintain gentle simmer. Cook for 8-10 hours, checking the water level regularly and adding more boiling water as needed to keep the cakes submerged.

3. Cool and store

After cooking, remove the cakes and let them rest on a flat surface to cool. They can be stored at room temperature for a few days in cold weather or frozen for longer storage.

Serving the cakes

To serve Bánh Chưng, untie the strings and unwrap the leaves. Use the strings to cut the cake into neat portions.

For Bánh Tét, simply slice with a knife.

The cakes are soft, fragrant and infused with the natural aroma of dong leaves.

Bánh Chưng and Bánh Tét are normally enjoyed with a drizzle of soy sauce and a side of pickles to balance the richness of the cake. This classic combination brings out the flavours perfectly.

After a few days, give the cake a new texture by frying slices until crispy. The golden crust adds a delightful crunch while keeping the inside soft and flavourful.

These traditional cakes are not only delicious but also carry the essence of Vietnamese culture and family traditions. I hope you enjoy making them as much as I do.

Happy Tet!