Pork Rice Cake(Bánh Giò)

INGREDIENTS:
*For the filling:
-100gr ground pork
- 30gr dried cat's ear mushroom
- 20gr chopped onion

- salt, pepper, sugar, fish sauce to taste
- Quail eggs


*For the rice batter:
- The same ingredients as steamed shrimp rice cake
- Banana leaves cut in large triangle, around 15"x10"

PREPARATION:
*For the filling:
- Soak the mushroom in boilling water for 30 minutes then rinse well and chop finely
- Mix ground pork and mushroom together, marinate with salt,pepper,sugar,and fish sauce for 30 minutes

- Fry onion in large pan with some oil, stir in the pork until well-doned

*For the rice batter:
- The process is the same as steamed shrimp rice cake. However, the batter should be thicker than in the shrimp cake.

- The process of wrapping the cake can be found in here. However, for the more simplicity, I use my own method (of course it doesn't look nice as original one but it's much more easier)
-Rolling banana leaves into funnel shape

- Put in the first half rice batter

- Fill with pork and 1 quail egg

- Topped with another half rice batter
- Fold the edges to make sure the rice batter doesn't leak
- Tied with small ropes
- Steam for 30-60 minutes (The original recipe requires the cake to be boiled in 1 hour.However, because the way I wrapped my cake is not tight enough, it can be leaked easily)
- If don't have banana leaves, foil can be used as substitution

-This is how the cake turns out