What's everyone Sunday stories?
My Story is about Taiwan Traditional Steam Rice Cake
Every country has a story about its rice cakes. Most of them are in Asian countries. From Korea which is famous for Tteokbokki, to Uiro & Dango originating from Japan, rice cakes from Indonesia have Nagasari, etc. In Taiwan, rice cakes also have many names from Niengao, wan guai, etc.
Today I go to the Ama (Grandma) house learn to make Taiwan Traditional Rice Cake. In Taiwan there are many kinds of rice cakes, although in different forms but basically the same is made of rice / rice flour. Taiwan is one of the countries that keep care about the ancestral culture, both from the tradisional celebration and the kind of foods. I think this is an interesting thing that should be emulated by any country in order to maintain local wisdom that has existed for a long time.
Traditional steam Rice Cake, is a traditional cake with a unique taste. This cake is usually used as a dinner or lunch menu. In several forms, this steam rice cake is in the form of an inside filling, and there is also a filling that is directly mixed with the skin rice cake ingredients.
Today I learned to make a steam rice cake made from glutinous rice flour with taro. No fillings inside but directly mix with rice cake skin ingredients. Basically this rice cake made with pork minced. but because Grandma is a vegetarian we made a vegan version of the rice cake.
Ingredients
• 1 kg of Taro
• 2 kg Glutinous flour
• 250 gram Shiitake mushrooms
• 100 gram Fried tofu skin
• 1 liter of Water
• White pepper
• salt
• cooking oil
• Banana leaves
Directions
• Cut into small of shitake mushrooms, chop the fried tofu skin into crumbs, cut the taro into cubes.
• Heat the oil, saute the Shiitake mushrooms until fragrant, add the chopped fried tofu skin, wait ± 5 minutes, then add the taro pieces. cook until mixed (1/2 cooked). remove and chill.
• boil of 500ml water, Prepare a mixture of rice flour, pepper, and salt to taste. Pour hot water, stir briefly. Then add the sauteed mushrooms and taro. mix well, pour cold water little by little until the dough becomes smooth and ready to form, add oil so it doesn't stick.
• Weigh the dough with a weight of 50 grams each, form a round lengthwise and flatten then line the banana leaves underneath. Do it until the dough runs out. And steam for ± 30 minutes, remove and chill.
•The cakes can be easily stored in fridge for days, and in freezer for weeks. To reheat, just defrost (if frozen), and place the cake on a dry frying pan (without oil). Turn on low-to-medium heat, and heat for 3-4 minutes each side.
It's easy for making this Taiwan Tradisional Rice Cake. Everyone can try it. You can make rice cake in glutinous skin with filling, or you can also make in different styles in sweet taste for dessert maybe. I think it so yummy 😋