Ingredients:

  • 800g glutinous rice
  • 30ml vegetable oil
  • 6g salt
  • 400g peeled mung beans
  • 6g salt
  • 15g coconut oil
  • 680g pork shoulder, cut into long strips
  • 30ml fish sauce
  • 15g coarse black pepper
  • 6g sugar
  • 15 large banana leaves
  • 6m kitchen twine

Instructions:

  1. Rinse the glutinous rice until the water runs clear. Soak in cold water for at least 8 hours, then drain and toss with salt and vegetable oil.
  2. Soak mung beans for 4 hours. Steam or boil until tender, then mash into a thick, smooth paste and season with salt and coconut oil.
  3. Combine pork shoulder strips with fish sauce, black pepper, and sugar. Marinate for at least 1 hour.
  4. Lay two overlapping banana leaves on a flat surface and spread a thin layer of seasoned rice in the center.
  5. Place a log of mung bean paste in the center of the rice, then insert a marinated pork strip inside the bean log.
  6. Cover the filling with more rice. Fold the leaves tightly around the cylinder and twist the ends to create an airtight log.
  7. Secure the logs by wrapping twine around them at 2-inch intervals, pulling firmly to compress the rice.
  8. Place a wire rack in a pressure cooker, stack the logs, and fill with water until nearly submerged.
  9. Seal the lid and cook on high pressure for 3 to 4 hours.
  10. Remove the logs and immediately plunge them into a cold water bath to stop the cooking process and tighten the structure.