Buzz
Delight in meat-filled rice cakes crafted with glutinous rice flour, lean meat, shiitake mushrooms, and wood ear fungus; an irresistible temptation.
If you're familiar with the delicious vegetarian rice cakes made by grandma, today I'll guide you on making meat-filled rice cakes—unique, sweet, and nutritionally balanced. The ingredients and process are incredibly straightforward; you can do it with your eyes closed.
Ingredients for making meat-filled rice cakes:
+ Glutinous rice flour: 500g
+ Ground lean pork shoulder: 250g
+ Wood ear fungus: 5g
+ Shiitake mushrooms: 5g
+ Onion: 1 bulb
+ Chives, spices, black pepper
+ Food-grade wrapping film
Steps to make savory meat-filled rice cakes:
- Place glutinous rice flour in a bowl, add 1/2 teaspoon of salt. Gradually pour warm water into the flour, stirring gently for even water absorption.
- Stop when 2/3 of the flour is moistened. Knead the dough thoroughly to form a smooth, non-sticky, and elastic dough. Adjust water quantity based on flour type to prevent it from being too dry or crumbly, ensuring easy molding and tender steamed cakes.
Using warm water to knead the dough results in softer and evenly leavened dough.
After thorough kneading, let the dough rest for about 10 minutes.
- While waiting for the dough to rest, prepare the filling. Soak wood ear fungus and shiitake mushrooms, clean, and dice. Prepare onions, chives, clean, and finely chop.
- Combine ground pork, wood ear fungus, shiitake mushrooms, onions, and chives in a large bowl. Mix thoroughly with a teaspoon of seasoning and a pinch of black pepper.
- Mix all the filling ingredients thoroughly and let it marinate for a few minutes.
- Encase the filling inside the dough, sealing it tightly and shaping it into a round ball.
- Use food-grade wrapping film, spread it out, and place the meat-filled rice cakes in the center. Wrap it tightly with the film.
- Repeat the process until all the dough and prepared filling are used.
- Prepare a steamer with water, steam the meat-filled rice cakes for approximately 30 minutes until they are fully cooked. Turn off the heat, let the cakes sit in the steam for about 15 minutes, then resume steaming for an additional 10 minutes to ensure a soft and thoroughly cooked texture.
If you plan to enjoy them immediately, follow this method. However, if you are not consuming them right away, steam them once and let them cool. When ready to eat, steam them again for a second time for an even better taste. The cakes are done when the dough turns white and the surface is smooth and elastic.
In the old days, our ancestors used banana leaves for wrapping, which was time-consuming. Now, we use food-grade wrapping film—quick, clean, and convenient. Since these steamed meat-filled rice cakes are not fried, they're not greasy. Enjoy them for breakfast or as a delightful afternoon snack before dinner. They are both unique and appealing to the palate.
Wishing you a tasty experience with these meat-filled rice cakes!
Source: Em Đẹp
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