Instant Pot Square Sticky Rice and Mung Bean Cakes / Banh Chung

Use the 8 inch x 9 inch template to cut out 16 sheets of banana leaf.

Use the 2 inch x 10 inch to cut out 8 strips of banana leaf.

Use the 4 inch x 4 inch template to cut out 4 pieces of banana leaf.

Each cake requires 2 (8 inch x 9 inch) sheets banana leaves, 2 (2 inch x 10 inch) strips banana leaves and 1 (4 inch x 4 inch) section banana leaf plus an 8 feet length of cooking string.

Cut the pork into 1/2 inch thick slices and then cut into smaller pieces.

Peel and chop the shallots.

Add the chopped shallots into a medium bowl along with the sugar, fish sauce, and ground black pepper. Stir together.

Add the pork and combine well.

Cover the bowl and then refrigerate overnight.

Wash the mung bean by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak overnight or for at least 8 hours.

Wash the glutinous rice by swirling in a bowl of cold water and then draining the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the rice soak overnight or for at least 8 hours.

Rinse the mung bean again and then drain well. Transfer to a rice cooker.

Add 1/2 tsp salt and the water. Spread out the beans into an even layer.

Set to "Cook".

When the rice cooker switches over to the "Keep Warm" mode, approximately 20 minutes later, mash the mung bean using a paddle spoon.

Transfer the mashed mung bean onto a piece of plastic wrap and shape into an 8 inch long log.

Measure and cut into 8 (1 inch) pieces.

Cover the work surface with a piece of plastic wrap and place the food mold on top.

Place a piece of the mashed mung bean into the food mold and spread out evenly.

Add 4 oz marinated pork on top of the mung bean.

Add another piece of mashed mung bean on top of the pork. Spread out the mung bean, covering the pork and filling the mold.

Remove the mold. Wrap the square filling in the plastic wrap.

Repeat these steps to make the remaining 3 fillings.

Place the filling in the freezer until ready to use.

Drain the glutinous rice using a large colander. Gently toss the rice to remove the remaining water. Add the remaining 1 tsp salt and combine. Divide the rice into 4 equal portions, approximately 1 1/4 cups or 7.5 oz per portion.

Fold the banana leaves (as shown in the video) and arrange in the 4-inch square cardboard form.

Add a heaping 1/3 cup rice. Smooth out the rice so it covers the bottom completely and evenly.

Add the mung bean and pork filling square.

Add another heaping 1/3 cup rice on top. Push the rice to the sides and around the filling. Tap the sides to settle the rice.

Add the remaining rice and smooth out the top.

Add the 4 inch x 4 inch banana leaf on top of the rice with the shiny side down.

Fold down the leaves as you would a present.

Tie the cake using the cooking string. (See video for demonstration.)

Repeat these steps to make the remaining 3 cakes.

Wrap the cakes in aluminum foil.

Place the cakes into a 6 quart pressure cooker. Fill the cooker to the maximum line with boiling water. Cover with the lid.

Cook using High pressure for 90 minutes.

After the high pressure cook is completed, allow the cakes to continue cooking using the "Keep Warm" function for another 90 minutes.

Pour out the hot water from the cooker and fill with cold water. Let the cakes soak for 10 minutes.

Remove the foil and transfer the cakes to a large bowl of cold water. Gently rinse the cakes and then pat dry.

Cover a large baking dish with a kitchen towel and place the cakes inside. Cover the cakes with another towel. Place a cutting board on top of the cakes and then place 2 (4 lb) bags of sugar on top of the cutting board. Press the cakes for 6-8 hours.

To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)

Enjoy the Square Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles. They go together wonderfully!

Store the Square Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.