Castilian-Leonese Style Stuffed Rice Cakes

Ingredients

In this adaptation, we have replaced the traditional Vietnamese ingredients with those commonly found in Castilian-Leonese cuisine. The filling now consists of seasoned ground meat, vegetables, and aromatic herbs that are commonly used in the region. The cooking technique has also been modified to steam the rice cakes in banana leaves, which adds a distinct aroma and flavor to the dish. We alse have the original recipe for Bánh chưng, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 1 pound (450g) ground meat (beef or pork) 1 pound (450g) ground meat (beef or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Banana leaves for wrapping Banana leaves for wrapping

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and soak it in water for 1 hour. Drain well.
2. 2.
   In a large bowl, combine the ground meat, onion, garlic, carrot, red bell pepper, paprika, dried thyme, salt, and pepper. Mix well.
3. 3.
   Take a piece of banana leaf and cut it into a square shape. Place a spoonful of rice in the center of the leaf and spread it out to form a thin layer.
4. 4.
   Add a spoonful of the meat filling on top of the rice layer.
5. 5.
   Cover the filling with another layer of rice, pressing gently to seal the edges.
6. 6.
   Fold the banana leaf over the rice to form a neat package. Secure with kitchen twine or toothpicks.
7. 7.
   Repeat the process with the remaining rice and filling.
8. 8.
   Place the wrapped rice cakes in a steamer and steam for 1 hour, or until the rice is cooked and tender.
9. 9.
   Remove the rice cakes from the steamer and let them cool slightly before unwrapping.
10. 10.
    Serve the Castilian-Leonese Style Stuffed Rice Cakes warm, either as a main dish or as a delightful appetizer.

Treat your ingredients with care...

• Banana leaves — If you can't find fresh banana leaves, you can use parchment paper as a substitute. However, the aroma and flavor will be slightly different.

Tips & Tricks

• To enhance the flavor of the filling, you can add a splash of red wine or a tablespoon of tomato paste.
• For a spicier version, add a finely chopped chili pepper to the filling mixture.
• If you prefer a vegetarian version, you can replace the ground meat with cooked lentils or mushrooms.

Serving advice

Serve the Castilian-Leonese Style Stuffed Rice Cakes as a main dish accompanied by a fresh green salad or steamed vegetables. They can also be enjoyed as a delightful appetizer or snack.

Presentation advice

To enhance the presentation, unwrap the rice cakes just before serving and garnish them with fresh herbs such as parsley or cilantro. The vibrant green color will add a pop of freshness to the dish.