Banh Gio (Vietnamese Steamed Rice Cake)

Ingredients

• Banana leaves (enough to line molds)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Fish sauce (1 tablespoon)
• Shallots (2, finely chopped)
• Dried mushrooms (1/2 cup, rehydrated and chopped)
• Ground pork (1 cup)
• Water (1 1/2 cups)
• Tapioca starch (1/2 cup)
• Rice flour (1 cup)

Instructions

1. Begin by soaking the dried mushrooms in warm water for about 30 minutes until they are soft. Drain and chop them finely.
2. In a mixing bowl, combine the rice flour, tapioca starch, and water. Stir until smooth and set aside to rest for 15 minutes.
3. In a separate bowl, mix the ground pork, rehydrated mushrooms, chopped shallots, fish sauce, salt, and black pepper. Ensure the mixture is well combined.
4. Prepare the banana leaves by cutting them into squares large enough to line your cupcake molds or small bowls. This will create a cup shape for the rice cake.
5. Place a piece of banana leaf in each cupcake mold and gently press it to create a cup shape.
6. Fill each cup with the rice flour mixture, filling it halfway, and leaving enough space for the filling.
7. Add a generous spoonful of the pork and mushroom filling into the center of each cup.
8. Top off with more rice flour mixture to cover the filling completely, ensuring it is sealed.
9. Fold the banana leaf over the filling to enclose it securely, creating a neat package.
10. Repeat the process for the remaining ingredients until all are used.
11. Steam the Banh Gio cups for about 45-60 minutes, checking for doneness. The cakes should be firm and cooked through.
12. Once done, carefully remove the Banh Gio from the steamer and let them cool slightly before serving.
13. Serve warm with a side of soy sauce or a homemade dipping sauce made from soy sauce, lime juice, and chopped chili for an extra kick.