Vietnamese ham and glutinous rice cake (Bánh dày giò)

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Simple joy of being parents: kids SLEEP!

We celebrate, of course 🙂

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Vietnamese ham (Giò lụa)

(Adapted from Lien rom)

Part A:
1 kg ground pork (or beef, or chicken)
80 g canola oil
45 g fish sauce
1 tsp ground pepper
4 tsp sugar

Part B:
16 g potato starch (or tapioca starch, not cornstarch)
2 tsp baking powder
80 g iced water

Part C (optional):
1 1/2 tsp garlic powder
1 tsp whole pepper (coarsely crushed)

Part D:
Plastic wraps
Banana leaves
Aluminum foil

  1. In a large bowl, use your gloved hand to mix all ingredients in part A for 5 minutes.
  2. In a small bowl, combine all ingredients in part B.
  3. Add (2) into (1).
  4. Use your gloved hand to mix well – about 10 minutes.
  5. Divide into 2 zip locks, spread a very thin layer in each bag.
  6. Freeze for 3 hours (or until use).
  7. Use a standing mixer (paddle attachment) to mix 1/2 pork paste at speed #1 for 5 minutes.
  8. Increase speed to #4 for another 5-7 minutes.
  9. Repeat with the remaining paste.
  10. Store in the freezer until use.

Two options to cook:

A. Steam

  1. Microwave washed banana leaves for 2 minutes.
  2. Divide pork paste into two parts.
  3. Make two rolls using banana leaves.
  4. Use a piece of plastic wrap (or aluminium foil) to make an outer layer. Note: If skipping aluminum foil, use kitchen twine to tie each roll.
  5. Steam for 30-40 minutes

B. Bake

  1. Preheat oven to 375 F.
  2. Line a baking sheet with aluminium foils.
  3. Make an even layer of pork paste.
  4. Use an oiled spoon to smooth out the top layer of the pork mixture.
  5. Bake for 20 minutes.
  6. Carefully flip the pork paste.
  7. Bake for another 10 minutes.
  8. Let the pork paste cool before slicing.

Glutinous rice cakes (Bánh dày)

1 package of glutinous rice flour
1 pinch of salt
Water
Banana leaves
Canola oil

1. Cut banana leaves into 2″ squares.
2. Brush oil.
3. In a large bowl, combine glutinous rice flour with salt.
4. Add water gradually, and mix until a soft dough is formed.
5. Divide dough into small balls.
6. Flatten each ball and place on oiled banana leaves.
7. Steam for about 4-5 minutes.