Combine glutinous rice flour, non-glutinous rice flour, and salt in a large mixing bowl.

Make a well in the middle of the mixture and gradually pour in the warm water with one hand, while mixing with the other hand until there is no loose dry flour remaining.NOTE: the water should be warm but not uncomfortably hot to touch.

Knead the dough gently until it becomes a cohesive lump and is no longer sticking to your hand.

Cover and let rest while you prepare the banana leaf.

Rinse and wipe dry the banana leaf.

Cut out 10 squares with sides measuring 8 cm.They do not have to be perfect. I recommend tearing the banana leaf along the veins into strips of approximately the right width, then using scissors to cut these strips into squares. These are for steaming the bánh giầy.

(Optional for serving) Cut out 5 rectangles 8 cm in width and 20 cm in length. Set these aside until Step 21.

Use your fingers or a brush to add a thin layer of vegetable oil on the banana leaf squares.

Divide the dough into 10 equal portions. They should weigh about 42 grams each.You can also pinch off and weigh the portions one by one as you go.

Roll each portion into a ball between your palms.

Gently press the ball into a disc about 1.5 cm thick and place on a banana leaf square.

Repeat with the rest of the dough.

Add water to a pot and place a steamer or steaming tray on top.

Bring the water to boil on high.

Once water is at a rolling boil, carefully place the banana leaf squares u0026 cakes into the steamer. Make sure to leave space between the squares to avoid the cakes touching and sticking as they will expand when steamed. This means you may have to steam the cakes in batches.

Close the lid, reduce heat to medium high, and steam for 9 minutes.

Turn off the heat without opening the lid and let sit for 2 minutes.

Carefully take the cakes out of the steamer and let cool on the counter.

Repeat the process for the remaining cakes if you're working in batches.

Slice the giò lụa into thick slices, then cut the slices in halves.I recommend about 1 cm but it's really up to you!

Once the rice cakes have cooled down to room temperature, remove them from the banana leave squares and place 2 on each of the banana leaf rectangles from Step 7.

Add a piece of giò lụa/chả quế to each pair of bánh giầy.

Serve like a sandwich or my personal favorite way:Take one rice cake and stretch it between your hands. Sprinkle with a dash of salt and pepper. Then wrap it around a piece of sausage like a cocoon.