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There are a few variations of this khanom including other savoury and a number of dessert types. They are often made for religious festivals and different communities make them for different festivals including the Festival of Ghosts and the Chinese New Year. They are very much a simplified mini version of the Vietnamese Banh Chung New Year Cake made for their TET festival.



Ingredients:
  • 1 kg (2 lb) sticky rice flour
  • 3 cups water
  • 8oo gm (1 lb 9 oz) palm sugar
Filling:
  • 80 ml (1/3 cup) minced pork
  • 120 ml (½ cup) dried mung beans
  • 2 Tbsp. minced coriander roots
  • 1 Tbsp. peppercorns
  • 300 ml (1¼ cup) sugar
  • 60 ml (¼ cup) minced onion
  • 1½ Tbsp. salt
  • 3 Tbsp. vegetable oil
  • 1 cup vegetable oil to spread on banana leaves

Method:
  1. Wash and soak mung beans in the water for 30 minutes.
  2. Line a colander with muslin or cheesecloth and transfer the mung beans into the colander. Steam the beans for 20 minutes.
  3. Remove the beans from the steamer and grind them  into a paste.
  4. Chop and grind the coriander roots and pepper altogether.
  5. Add vegetable oil in the wok or pan and stir-fry the mixture of coriander and pepper until aromatic.
  6. Add pork to the wok or pan and cook for 10 minutes.
  7. Add the mung bean paste, sugar, salt, and onion. Mix well over the heat until the onion becomes translucent.
  8. Allow to cool a little until you can manage the mixture in your hand
  9. Mold the mixture into 2.5 cm (1 in) balls.
  10. In a pot over low heat, dissolve the palm sugar with with the 3 cups of water. When dissolved, allow to cool and then add sticky rice flour.
  11. Knead it until it's all mixed very well.
  12. Leave the dough for 30 minutes to prove. after which mold it into 2.5 cm (1 in)  inch flat round shape,
  13. One by one take the pork-mungbean mixture and place it in the centre of the sticky rice dough. Bring the edges of the dough up and over until it forms a round covering completely enveloping the pork-mung mix. Round this then into a ball.
  14. Cut banana leave in 13 x 18 cm (5x7 in). Spread vegetable oil sparingly all over the leaves, (this will prevent the mixture form sticking to the leaf and keep the leaf supple).
  15. Fold banana leave into a cone. Make sure to overlap the cross-over by double folding the seam.
  16. Place the ball in side and wrap it. Folding the base over and back into itself like an envelope seal.
  17. Steam for 45 minutes. Serve when cooled.