Dried Vegetable Rice Cakes

Name: Dried Vegetable Rice Cakes
Total time: 1 h 15 min
Ingredients: 2 cups long-grain rice; 1 cup, soaked and drained dried bok choy (菜干); 8 oz ground pork; 2 tbsp, diced pork fat or bacon; 3 tbsp vegetable oil; 2 tbsp soy sauce; to taste salt; a pinch white pepper

Tender steamed rice cakes filled with savory pork and chewy dried vegetables. A comforting traditional dish with soft, fluffy rice exterior and flavorful meaty center.

1h 15m

Medium

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Story

These rice cakes are a beloved comfort food in southern China. The rice is first boiled until soft, then steamed to achieve the perfect sticky texture. The filling combines lean pork with dried bok choy that has been rehydrated and sautéed until fragrant.

Ingredients

long-grain rice 2 cups

dried bok choy (菜干) 1 cup, soaked and drained

ground pork 8 oz

pork fat or bacon 2 tbsp, diced

vegetable oil 3 tbsp

soy sauce 2 tbsp

salt to taste

white pepper a pinch

Instructions

Prepare the rice

Rinse the rice thoroughly until water runs clear. Place in a pot with enough cold water to cover by about an inch. Bring to a boil, then reduce heat and simmer, stirring occasionally to prevent sticking. Cook until grains are soft enough to crush between your fingers, about 15-20 minutes.

Steam the rice

Drain the rice well, reserving a bit of the cooking liquid. Transfer to a steaming basket or plate. Steam over high heat for 10-15 minutes until the rice becomes fluffy and slightly translucent on the edges. Set aside to cool slightly.

Make the filling

While the rice steams, heat 1 tablespoon oil in a wok over medium heat. Add the pork fat and cook until crispy and rendered, about 5 minutes. Add the ground pork and stir-fry until no longer pink, breaking it up as it cooks. Add the soaked dried bok choy, soy sauce, salt, and pepper. Cook for another 3-4 minutes until everything is well combined and fragrant. Remove from heat.

Form the cakes

Grease your hands with a little oil. Take a portion of the steamed rice and flatten it into a small disc about 3 inches wide. Place a generous spoonful of the pork filling in the center. Fold the rice over the filling and pinch the edges to seal. Repeat with remaining rice and filling.

Steam the finished cakes

Place the formed rice cakes in a single layer on a greased steaming plate. Steam for another 10 minutes until the exterior is sticky and slightly translucent. Serve warm as is, or pan-fry the tops for a crispy finish.