Snack · Vietnamese · 10 min
Banh Day Gio (Steamed Rice Cakes with Cha Lua)
- Calories
- 200
- Protein
- 6g
- Carbs
- 25g
- Fat
- 6g
Ingredients
- 106.1 g Glutinous rice, cooked
- 19.3 g Cha Lua (Vietnamese pork sausage), sliced
- 19.3 g Spinach, fresh, blanched
- 0.4 g Sesame oil
- 40.8 g Pickled papaya and carrot slivers
Method
- 01Prepare the sticky rice by steaming until it is translucent and tacky to the touch. Once slightly cooled, pound the rice lightly with a wet pestle or the back of a wooden spoon until it forms a smooth, cohesive dough.
- 02Divide the rice dough into two small, flat rounds, lightly greasing your hands with a drop of sesame oil to prevent sticking.
- 03Layer the thinly sliced Cha Lua sausage between the two rice cakes to create a sandwich-like structure.
- 04Serve warm, accompanied by a side of blanched spinach and the pickled papaya slivers, which provide a necessary crunch and acidic brightness to cut through the richness of the pork and the starch of the rice.
- 05Enjoy immediately while the rice is soft and chewy, using your fingers to handle the snack as is traditional.
Cook it with the whole plan around it
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