Bánh trứng kiến Cao Bằng — ant-egg cakes in fig leaves

Keep the ant brood chilled while you prepare the other ingredients. Rinse it gently in a fine-mesh sieve under cool running water, remove visible debris without crushing it, then drain well. Wash your hands and clean the work surface after handling raw pork.

Wash the young fig leaves under running water and dry them completely. Trim tough stems and central ribs so they fold easily. Set out 2 leaves for each of the 8 cakes.

Whisk together the glutinous-rice flour, plain rice flour and 2 g salt. Stir in 230 ml warm water. Knead when cool enough to handle until smooth and soft; add the remaining water gradually only if dry patches remain. Cover and rest for 15 minutes.

Heat the oil or pork fat in a heavy skillet over medium heat. Add the shallot and cook for about 1 minute until fragrant. Add the ground pork, break it into small pieces and cook, stirring, until the thickest parts reach 71°C / 160°F on an instant-read thermometer. Add the drained ant brood, scallions, 3 g salt and pepper. Fold gently for 3–5 minutes, until the brood is fully cooked and the filling is steaming hot. Spread it on a clean shallow plate to cool briefly.

Divide the dough into 8 equal portions, then split each portion in half. With lightly oiled hands, pat each piece into a thin 9–10 cm oval or square. Put one piece on a fig leaf, add one-eighth of the filling, cover with a second piece of dough and pinch the edges closed. Fold a second leaf around the parcel; overlap leaves as needed to enclose the filling. Repeat for 8 cakes.

Set the cakes seam-side down in a steamer above actively boiling water, leaving space for steam to circulate. Cover and steam for 45–50 minutes, replenishing with boiling water if needed. The dough should be fully cooked and soft, with no raw-flour texture at the centre. Rest for 5 minutes, then serve warm; cut into portions with a clean knife.