Homestyle Taiwanese Rice Cake

Ingredients

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 10 dried shiitake mushrooms 10 dried shiitake mushrooms
• 1/2 cup (50g) dried shrimp 1/2 cup (50g) dried shrimp
• 1/2 cup (75g) diced carrots 1/2 cup (75g) diced carrots
• 1/4 cup (30g) sliced green onions 1/4 cup (30g) sliced green onions
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   In a separate bowl, soak the dried shiitake mushrooms and dried shrimp in warm water for 30 minutes until they become soft. Drain and set aside.
3. 3.
   Drain the soaked sticky rice and place it in a steamer basket. Add the soaked mushrooms, dried shrimp, diced carrots, and sliced green onions on top of the rice.
4. 4.
   In a small bowl, mix together soy sauce, oyster sauce, sesame oil, white pepper, and salt. Pour this mixture over the rice and ingredients in the steamer basket.
5. 5.
   Pour water into the steamer pot and bring it to a boil. Place the steamer basket with the rice mixture on top of the pot and cover it with a lid.
6. 6.
   Steam the rice cake over medium heat for 45 minutes to 1 hour, or until the rice is cooked and has a sticky texture.
7. 7.
   Once cooked, remove the steamer basket from the pot and let the rice cake cool for a few minutes before slicing it into squares or wedges.
8. 8.
   Serve the Homestyle Taiwanese Rice Cake warm and enjoy!

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the sticky rice thoroughly to remove excess starch before soaking it. This will help achieve the desired texture of the rice cake.
• Dried shiitake mushrooms — Soaking the mushrooms in warm water helps rehydrate them and enhances their flavor. Be sure to remove the stems before using.
• Dried shrimp — Rinse the dried shrimp under cold water to remove any impurities before using. Soaking them in warm water helps soften them and brings out their natural umami flavor.

Tips & Tricks

• For added flavor, you can marinate the dried shrimp and mushrooms in the soy sauce mixture for 15 minutes before adding them to the rice.
• Customize the recipe by adding other vegetables such as peas, corn, or diced bell peppers.
• To achieve a crispier texture, pan-fry the sliced rice cake in a little oil until golden brown on both sides.
• Leftover rice cake can be stored in the refrigerator for up to 3 days. Reheat it by steaming or pan-frying.

Serving advice

Serve the Homestyle Taiwanese Rice Cake as a main dish or as part of a larger spread during festive occasions. It pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

Arrange the sliced rice cake on a platter and garnish it with a sprinkle of sliced green onions for a pop of color. You can also serve it in individual bowls or on small plates for a more elegant presentation.