Mam Chung

Ingredients

Sticky rice

2 cups

Mung beans

1 cup, peeled

Pork belly

200g, diced

Shiitake mushrooms

1/2 cup, rehydrated and chopped

Dried shrimp

1/4 cup, soaked and chopped

Garlic

3 cloves, minced

Fish sauce

2 tablespoons

Salt

1 teaspoon

Banana leaves

5-6 large leaves, cut into squares

Kitchen twine

for tying parcels

Instructions

1. Soak the sticky rice and mung beans separately in water for at least 4 hours or overnight for the best texture.
2. Drain the sticky rice and mung beans thoroughly and set aside.
3. In a large mixing bowl, combine the drained sticky rice, mung beans, diced pork belly, chopped shiitake mushrooms, chopped dried shrimp, minced garlic, fish sauce, and salt. Mix well to ensure all ingredients are evenly distributed.
4. Take a square piece of banana leaf and place a generous portion of the mixture in the center.
5. Fold the banana leaf over the mixture to create a neat square parcel, ensuring there are no gaps.
6. Secure the parcel tightly with kitchen twine to keep the filling intact during steaming.
7. Repeat the process with the remaining mixture and banana leaves until all parcels are made.
8. Prepare a steamer and bring water to a boil. Place the parcels in the steamer basket, ensuring they are not overcrowded.
9. Steam the parcels for about 2 hours, or until the sticky rice is fully cooked and the filling is tender and fragrant.
10. Carefully remove the parcels from the steamer and let them cool slightly before unwrapping. Serve hot and enjoy!