Sticky Pork and Shrimp Banana Leaf Cake (Bánh Bèo Lá)

A traditional Vietnamese steamed cake made from glutinous rice flour and tapioca starch, filled with savory minced pork and shrimp, wrapped in banana leaves for a fragrant aroma and chewy texture.

Steps

1. Prepare the filling: Heat a little oil in a pan, sauté minced shallot and garlic until fragrant. 2. Add minced pork and chopped shrimp, season with fish sauce, sugar, salt, and pepper. Cook until fully cooked and set aside. 3. In a bowl, mix tapioca starch and rice flour with enough water to form a smooth, thick batter. 4. Cut banana leaves into 15x15 cm squares, soften by passing over a flame or steaming briefly. 5. Place a spoonful of batter onto the banana leaf, add a spoonful of filling in the center, then cover with another spoonful of batter. 6. Fold the banana leaf to seal the cake into a small parcel. 7. Steam the wrapped cakes for about 20 minutes until the batter becomes translucent and chewy. 8. Serve warm, optionally with a side of dipping sauce.

100g minced pork 50g peeled shrimp, chopped 2 tbsp tapioca starch (bột năng) 2 tbsp rice flour 1 small shallot, minced 1 garlic clove, minced 1 tsp fish sauce 1/2 tsp sugar Salt and pepper to taste Banana leaves for wrapping Cooking oil for sautéing