Bánh chưng is an essential dish during the Tết holiday for Vietnamese people. However, not everyone can make bánh chưng that is delicious, firm, and long-lasting. The following article will guide you on how to wrap bánh chưng by hand and with a mold, making it easy, secure, and beautiful.
Wrapping Bánh Chưng by Hand
Step 1: Arrange 2 leaves perpendicular to each other with the right side facing down, then place 2 more leaves perpendicular on top with the right side facing up.
Step 2: Place a small bowl of rice in the center of the newly arranged leaves.
Step 3: Add the previously prepared mung beans (or a large scoop of raw mung beans) in, then place 1-2 pieces of marinated pork belly on top. Continue with another layer of mung beans and finally cover it all with a bowl of glutinous rice to enclose the beans and meat.
Step 4: Fold the dong leaves from the right and left first. When folding, make sure to hold it firmly to ensure the bánh chưng looks good. Tuck any excess edges of the leaves inside; if there is too much, you can cut it with scissors.
Step 5: Use two fingers from each hand to press the top leaves inward, then fold while keeping the previously folded leaves fixed with your thumbs. Do the same for the other end.
Step 6: After the bánh has taken shape, use 4 strings to tie it. Tuck any excess string neatly into the layers. You can also place 4 strings under the dong leaves right from the first step to prevent the bánh from shifting when tying.
Wrapping Bánh Chưng with a Mold
Step 1: Arrange 4 dong leaves in the same way as for hand-wrapping, with the 2 bottom leaves facing down and the 2 top leaves facing up. Place the inner mold upside down in the center of the leaves.
Step 2: Wrap the mold with the dong leaves just like you did when wrapping by hand. You can see detailed steps in the illustrated guide.
Step 3: Once the dong leaves are folded into a square shape, use the outer mold to encase the inner mold, then open the leaves and lift the inner mold out.
Step 4: Gradually add the filling to the shaped leaf mold. Start with a bowl of glutinous rice spread evenly across the mold, followed by mung beans and marinated meat. Continue with another layer of mung beans, then another layer of rice, and wrap the leaves neatly to seal the bánh evenly according to the existing folds.
Step 5: After wrapping, use one hand to hold the leaves in place while gently removing the mold. Then use 4 strings to tie the bánh tightly. Remember to tuck the excess string into the layers for a neat finish.
