1. Ingredients

– Leaf: should choose the type of cake leaves (not non-young leaves are not old)

– Lat plasticizer, when the roll package is not broken

- Sticky rice

– Green beans, new beans, yellow, beautiful, cooked and crushed.

- Pork belly

– Spices: Salt, pepper

2. How - to - make

- Step 1: Green greens soak in for 2 hours. Treat it clean and remove the bad seeds and shock them with 1 tablespoon of salted rice, then put them in an autoclave, steaming them.

- Step 2: Soak the rice for about 2 hours to soften (not soak it for a long time)

- Step 3: Wash the leaves, if the leaves are not clean, the cake will quickly deteriorate. Use a clean towel to dry. Then cut off the leaves of the leaves (cut the leaves off and leave them without leaving them in order to put them in when boiled banh chung). Note, when cutting the leaves, you do not cut them too deep, they will reach the leaves, tear the leaves.

- Step 4: Cut the pork into squares and season them with salt, pepper, and minced onion.

- Step 5: Place dong leaves on a flat surface; put a small bowl portion of rice on it, sprinkle on half of a mong bean ball, place 2 pork squares in the middle, sprinkle on the other half of the mung bean ball, and cover with another small bowl portion of rice. Fold the leaves over, wrap the cake into a square shape, and tie it with bamboo strings.

- Step 6: Place cakes in a pot padded with dong leaf stalks, pour in enough water to submerge the cakes, and boil on high heat. As the water boils off, add enough to keep the cakes submerged. Boil continuously for 12 hours. After the cakes are taken from the pot, press them to remove excess water.

Green greens soak in for 2 hours. Treat it clean and remove the bad seeds and shock them with 1 tablespoon of salted rice, then put them in an autoclave, steaming them.: Soak the rice for about 2 hours to soften (not soak it for a long time. Wash the leaves, if the leaves are not clean, the cake will quickly deteriorate. Use a clean towel to dry. Then cut off the leaves of the leaves (cut the leaves off and leave them without leaving them in order to put them in when boiled banh chung). Note, when cutting the leaves, you do not cut them too deep, they will reach the leaves, tear the leaves.  Cut the pork into squares and season them with salt, pepper, and minced onion. Place dong leaves on a flat surface; put a small bowl portion of rice on it, sprinkle on half of a mong bean ball, place 2 pork squares in the middle, sprinkle on the other half of the mung bean ball, and cover with another small bowl portion of rice. Fold the leaves over, wrap the cake into a square shape, and tie it with bamboo strings. Place cakes in a pot padded with dong leaf stalks, pour in enough water to submerge the cakes, and boil on high heat. As the water boils off, add enough to keep the cakes submerged. Boil continuously for 12 hours. After the cakes are taken from the pot, press them to remove excess water.