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INGREDIENTS
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8 Servings
200 g glutinous rice, soaked overnight
100-150 g mung beans, soaked overnight
100 g pork, cut into chunks, seasoned with
salt and pepper
1/2 teaspoon salt |
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METHODS
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1. You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
2. Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
3. Smash bean thoroughly.
4. Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
5. If use aluminum foil, place them crossing each other.
6. Place half of the rice on the leaves, topped with half of the mung beans.
7. Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
8. Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
9. Place in a large pot, cover with water and boil for about 6 hours.
10. Add water every hour if necessary.
11. After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
12. The cake lasts up to 10 days on a cool dry place.
13. The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
14. Best served with pickled onions. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 161
Calories from Fat 13 (8%)
Amount Per Serving %DV
Total Fat 1.5g 2%
Saturated Fat 0.5g 2%
Polyunsat. Fat 0.3g
Monounsat. Fat 0.6g
Trans Fat 0.0g
Cholesterol 10mg 3%
Sodium 159mg 6%
Potassium 189mg 5%
Total Carbohydrate 27.8g 9%
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Dietary Fiber 3.0g 11%
Sugars 0.0g
Protein 8.5g 17%
Vitamin A 3mcg 0%
Vitamin B6 0.1mg 5%
Vitamin B12 0.1mcg 1%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 22mg 2%
Magnesium 42mg 10%
Iron 1mg 8% |
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