Chung cake (yields: 10 pieces)
Ingredients
Method
1. Submerge rice in water to soak for 8 hours, then.
a. Drain the rice.
b. Clean the rice and pick out all foreign matters, mix in salt thoroughly.
2. Soak mung beans for 12 hours then.
a. Drain and clean the beans of skin.
b. Steam the mung beans with half a teaspoon of salt until beans are cooked.
c. Divide into 10 balls.
3. Wash to clean pork and dab dry.
a. Cut pork into 10 pieces.
b. Marinade with 1 tablespoon seasoning salt, one tablespoon MSG and half a tablespoon of pepper.
4. Wash the wrapping leaves and leave out to dry.
5. Arrange 6 leaves in the shape of a cross.
a. 3 horizontal leaves, each leave overlapping the previous by half a length.
b. The next 3 leaves to be arranged vertically, each leave overlapping the previous by half a length.
c. A cross shape is formed.
6. Put 200g of rice in the middle of the cross made by the 6 leaves.
a. Level the rice in the middle.
7. Halve the mung bean ball.
a. Place half the ball on the rice.
b. Put one piece of pork on top of the rice.
c. Place the other half of the mung bean ball on top of the pork.
8. Place another 200g of rice on top of the ball.
a. Level the rice out, pay attention to cover all the bean and pork with rice.
9. Fold in the vertical leaves first.
a. Fold in one end of the horizontal leaf line.
b. Hold the cake up, the unfolded end on top, tap the cake while holding it tight to make sure the cake
will be wrapped tightly.
c. Fold the last end of the leaves.
10. Tie the cake in the middle with the bamboo string splits to form a cross.
11. Use a big pot, place the leave stems at the bottom of the pot to avoid the cake burning or sticking.
a. Stack the cakes into the pots, thin sides up.
b. Pour water into the pot to submerge the cakes.
c. Put a small pot of water on top of the cake stack.
d. Boil cakes, adding water from top pot to bottom pot if water runs out.
12. Boil for 12 hours.
a. Take cakes out of the pot, wash clean.
b. Place the cakes on an inclined wooden plank to drain out all excess water.
c. Place some heavy items on top of the cakes to press them of any further excess water.
- Bamboo string splits (60 pieces) for tying
- Dong leaf (60 leaves in medium/small size)
- Mung bean (2 kg)
- Pepper (1/2 tablespoon)
- Pork (1.5kg)
- Salt (150g)
- Seasoning salt (1 tablespoon)
- Sticky rice (5 kg)
- MSG (1 tablespoon)
Method
1. Submerge rice in water to soak for 8 hours, then.
a. Drain the rice.
b. Clean the rice and pick out all foreign matters, mix in salt thoroughly.
2. Soak mung beans for 12 hours then.
a. Drain and clean the beans of skin.
b. Steam the mung beans with half a teaspoon of salt until beans are cooked.
c. Divide into 10 balls.
3. Wash to clean pork and dab dry.
a. Cut pork into 10 pieces.
b. Marinade with 1 tablespoon seasoning salt, one tablespoon MSG and half a tablespoon of pepper.
4. Wash the wrapping leaves and leave out to dry.
5. Arrange 6 leaves in the shape of a cross.
a. 3 horizontal leaves, each leave overlapping the previous by half a length.
b. The next 3 leaves to be arranged vertically, each leave overlapping the previous by half a length.
c. A cross shape is formed.
6. Put 200g of rice in the middle of the cross made by the 6 leaves.
a. Level the rice in the middle.
7. Halve the mung bean ball.
a. Place half the ball on the rice.
b. Put one piece of pork on top of the rice.
c. Place the other half of the mung bean ball on top of the pork.
8. Place another 200g of rice on top of the ball.
a. Level the rice out, pay attention to cover all the bean and pork with rice.
9. Fold in the vertical leaves first.
a. Fold in one end of the horizontal leaf line.
b. Hold the cake up, the unfolded end on top, tap the cake while holding it tight to make sure the cake
will be wrapped tightly.
c. Fold the last end of the leaves.
10. Tie the cake in the middle with the bamboo string splits to form a cross.
11. Use a big pot, place the leave stems at the bottom of the pot to avoid the cake burning or sticking.
a. Stack the cakes into the pots, thin sides up.
b. Pour water into the pot to submerge the cakes.
c. Put a small pot of water on top of the cake stack.
d. Boil cakes, adding water from top pot to bottom pot if water runs out.
12. Boil for 12 hours.
a. Take cakes out of the pot, wash clean.
b. Place the cakes on an inclined wooden plank to drain out all excess water.
c. Place some heavy items on top of the cakes to press them of any further excess water.