Qingming Flower Rice Cakes
A traditional festive treat made with tender edible greens, fragrant glutinous rice dough, and a savory pork filling. These soft, aromatic cakes are perfect for spring celebrations and have a delightful balance of earthy floral notes and savory meat.
Story
Qingming flower cakes are a beloved traditional dish enjoyed during the Qingming Festival. The edible greens used in this recipe are foraged in early spring and give the dough a beautiful green hue and subtle herbal taste. The combination of chewy glutinous rice with the savory pork filling creates an irresistible texture.
Ingredients
fresh edible Qingming greens (chrysanthemum greens or similar)
200g
glutinous rice flour
300g
pork belly, diced
150g
cured bacon/lap cheong, diced
100g
vegetable oil
2 tablespoons
salt
to taste
water
as needed (about 150ml)
Instructions
1
Prepare the greens
Sort through the fresh Qingming greens, removing any tough stems or wilted leaves. Rinse thoroughly under cold running water to remove dirt and debris. Pat completely dry with a clean kitchen towel.
2
Cook the pork filling
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the diced pork belly and cured bacon. Stir-fry until the pork is cooked through and the bacon has released its oils and become slightly crispy, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3
Blend the greens
Place the cleaned greens in a food processor or blender. Add a splash of water and pulse until you have a smooth, vibrant green puree. You may need to scrape down the sides a few times.
4
Make the dough
Transfer the green puree to a large mixing bowl. Add the glutinous rice flour and a pinch of salt. Stir while gradually adding water until a soft, pliable dough forms. Knead by hand for 3-4 minutes until smooth and elastic.
5
Shape and fill the cakes
Divide the dough into 8 equal portions. Flatten each portion into a small disc in your palm. Place a spoonful of the cooled pork filling in the center, then gather the edges together and seal. Gently flatten into a round cake shape.
6
Cook the cakes
Heat a non-stick pan over medium-low heat. Lightly grease with a thin layer of oil. Arrange the cakes in the pan and cook for 3-4 minutes per side until golden brown and slightly crispy on the outside. Alternatively, steam for 12-15 minutes for a softer texture. Serve warm.
