How to Make Vegan Banh Chung with Mushroom Filling and Black Sticky Rice for Tet

Vegan Banh Chung is an indispensable traditional dish on Vietnamese Lunar New Year (Tet) trays. With creative adaptations, modern vegan versions such as mushroom-filled vegan banh chung, lotus seed banh chung, or black sticky rice banh chung have become increasingly popular. These variations offer a light, wholesome flavor while preserving the essence of Vietnamese culinary heritage. In this article, Vo Uy Vegetarian Restaurant shares a detailed guide on how to make vegan banh chung—from selecting the right ingredients to wrapping perfectly square cakes with beautiful presentation. Let’s explore together.

Vegan Banh Chung – A Traditional Cake of Vietnamese Tet

Banh chung is closely associated with the legend of Lang Lieu and symbolizes the harmony of earth and sky in Vietnamese culture. Vegan banh chung is developed from the traditional recipe by replacing meat with plant-based ingredients such as mung beans, mushrooms, lotus seeds, and coconut.

Although the method of making vegan banh chung is not overly complicated, it requires careful attention during wrapping, tying, and boiling. This cake is commonly prepared for Tet celebrations, ancestral offerings, or as a meaningful gift.

In terms of storage, vegan banh chung can last 3–5 days at room temperature and longer if vacuum-sealed. Popular vegan fillings include mung bean paste, mushrooms, lotus seeds, red beans, or a combination of various wholesome ingredients.

Two Delicious Vegan Banh Chung Recipes for Tet

Today, vegan banh chung can be creatively transformed to become more visually appealing and flavorful. Among the most popular variations are traditional mushroom-filled vegan banh chung and black sticky rice vegan banh chung with lotus seeds. These two recipes are both delicious and elegant, making them ideal for Tet offerings or thoughtful gifts.

Traditional Vegan Banh Chung with Mushroom Filling

Mushroom-filled vegan banh chung delivers a rich, savory aroma from shiitake mushrooms combined with creamy mung beans and chewy sticky rice. When sliced, the golden mung bean layer mixed with mushrooms creates a harmonious, nourishing, and light dish—perfect for plant-based diets.

Ingredients

• 1 kg golden flower sticky rice

• 400 g mung beans

• 1 shallot

• 100 g dried shiitake mushrooms

• 50 g grated coconut

• 10 dong leaves

• Seasonings: salt, pepper, sugar, soy sauce, vegetable oil

How to Make Vegan Banh Chung with Mushrooms

Step 1: Prepare the Ingredients

• Dong leaves: Wash thoroughly, soak in lightly salted water, and dry. Remove thick veins to prevent cracking during wrapping.

• Sticky rice: Soak for about 6 hours or overnight. Rinse, drain, and mix with a pinch of salt.

• Mung beans: Soak for 2–3 hours, steam until soft, then mash or keep whole depending on texture preference. Mix with sautéed shallots for extra aroma.

• Mushrooms: Soak in warm water until soft, remove stems, chop finely, and sauté with soy sauce and pepper.

• Grated coconut: Use directly or extract coconut milk for a richer filling.

Step 2: Prepare the Filling

Season mashed mung beans with salt, sugar, and oil. Mix sautéed mushrooms with coconut and seasoning. Once cooled, gently combine both mixtures to create a balanced, fragrant filling.

Step 3: Wrap the Vegan Banh Chung

Cut dong leaves to about 30 cm. Arrange in a cross shape to form a square mold. Layer sticky rice, add the filling in the center, and cover with more rice. Fold tightly and tie firmly to maintain shape during boiling.

Step 4: Boil the Cake

Place cakes in a large pot, fully submerged in water, and boil for 6–8 hours over medium heat. Add hot water regularly to keep cakes submerged. A pinch of salt in the boiling water enhances flavor.

Once cooked, let the cakes cool naturally, press lightly to form a square shape, and hang or place in a well-ventilated area to dry.

Vegan banh chung with mushroom filling is best enjoyed with pickled onions, soy sauce, or ground pepper. The chewy rice, creamy mung beans, and aromatic mushrooms create a light yet satisfying Tet dish.

How to Make Black Sticky Rice Vegan Banh Chung with Lotus Seeds

Black sticky rice vegan banh chung stands out with its deep purple color and elegant lotus seed filling. This version is low in oil, easy to digest, and often chosen for ceremonial offerings or modern gift-giving.

Ingredients

• 500 g black sticky rice

• 500 g brown rice

• 500 g peeled mung beans

• 100 g shiitake mushrooms

• 100 g snow fungus

• 100 g fresh lotus seeds

• 100 g chestnuts

• 15 g leek

• 15 g fresh ginger

• 1 tbsp vegetable oil

• Seasonings: soy sauce, vegetarian oyster sauce, sugar, five-spice powder, salt

• Tools: wooden mold, dong leaves, bamboo strings

Cooking Instructions

Step 1: Prepare the Ingredients

Soak black sticky rice, brown rice, and mung beans overnight. Cook black rice and brown rice together until slightly sticky, helping the grains bind during wrapping. Steam mung beans and mash lightly.

Soak mushrooms and snow fungus, slice thinly. Boil lotus seeds and slice chestnuts.

Step 2: Cook the Filling

Sauté leek and ginger, then add mushrooms, lotus seeds, snow fungus, and chestnuts. Season well and allow to cool.

Step 3: Wrap Using a Wooden Mold

Line the mold with folded dong leaves. Add a layer of rice, mung beans, filling, then top with more beans and rice. Compress gently and tie securely.

Step 4: Boil the Cake

Since the filling is already cooked and contains no fat, boil for about 2 hours. Remove and hang to dry.

Despite differences in ingredients and appearance, both mushroom-filled vegan banh chung and black sticky rice vegan banh chung with lotus seeds offer a refined, wholesome flavor that perfectly suits the spirit of Tet. When enjoyed with pickled vegetables, soy sauce, or pepper, these cakes prove that vegan cuisine can be just as rich and meaningful as traditional dishes.

How to Choose Quality Ingredients for Making Vegan Banh Chung

A delicious vegan banh chung depends not only on wrapping techniques and careful boiling, but also on the quality of the ingredients. When you choose fresh sticky rice, plump mung beans, and dong leaves at the right maturity, the cake will have a beautiful color, a fragrant aroma, and a firm, well-defined shape after cooking.

How to Choose the Right Sticky Rice

To make banh chung, you can use goose sticky rice, golden flower sticky rice, or northern sticky rice. Each variety has a different level of stickiness, but all are suitable for wrapping banh chung.

High-quality sticky rice grains are usually short, round, plump, and uniformly white. When selecting rice, prioritize grains that are full and unbroken. Gently press a grain with your fingernail—if it is hard to break, it indicates fresh, high-quality rice. New sticky rice also has a natural fragrance with a subtle sweetness. Avoid rice with a musty or unusual smell.

How to Choose Good Mung Beans

Mung beans used for vegan banh chung are typically hulled. Choose beans that are bright yellow, glossy, and evenly sized. When pressed between your fingers, good mung beans feel crisp and break easily without crumbling into powder.

Fresh mung beans have a light, pleasant aroma. Avoid beans that appear dull, contain dark spots, are mixed with impurities, show signs of insects, or have a damp or moldy smell.

How to Choose Dong Leaves and Bamboo Ties

Dong leaves should be medium-aged—not too old and not too young. Old leaves produce less aroma during cooking, while young leaves may stick to the rice and make the cake harder to peel.

On average, each cake requires about four dong leaves to ensure full coverage and a neat square shape. Bamboo ties (lat giang) should be soft and flexible. Each cake usually needs two to four ties to keep its shape securely throughout the boiling process.

Tips for Wrapping Square and Beautiful Vegan Banh Chung

A perfectly square vegan banh chung requires firm wrapping and ingredients in their best condition. Loose wrapping or old ingredients can cause the cake to crack, burst, or lose its shape after boiling. Keep the following tips in mind:

• Use fresh ingredients, especially sticky rice and dong leaves.

• Avoid overfilling with stuffing to prevent cracking during boiling.

• Wrap the cake tightly so the bamboo ties hold the shape firmly.

• Boil the cake long enough to ensure the rice is fully cooked and soft.

• Let the cake cool naturally before unwrapping to maintain its square form.

With practice, you will easily adjust the right ratio of rice to filling and the proper wrapping pressure, resulting in vegan banh chung that is not only delicious but also visually appealing when sliced.

Conclusion

Vegan banh chung is a harmonious blend of plant-based ingredients and traditional Vietnamese wrapping techniques, reflecting the culinary culture of Tet. This article has shared two popular vegan banh chung recipes, along with guidance on ingredient selection and essential tips for wrapping and boiling to achieve a fragrant, chewy, and beautifully shaped cake.

If you would like to enjoy vegan cuisine that is both visually refined and rich in flavor, visit Vo Uy Vegetarian Restaurant. We are committed to serving a wide variety of delicate, wholesome vegetarian dishes in a warm and elegant setting.