Salty sticky rice cakes are one of the favorite steamed dishes for many people, with a soft chewy outer layer enveloping a rich filling inside. This weekend, let’s join Tastetutorial.com in the kitchen to learn 2 sticky rice cake dishes with meat and scallop fillings to treat the family!
1. Sticky rice cake with meat filling
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Preparation
30 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Sticky rice cake with meat filling For 4 people
Glutinous rice flour 400 gr Ground pork 300 gr Wood ear mushrooms 4 pieces (ear) Shiitake mushrooms 5 pieces (ear) Glass noodles 20 gr Shallots 1 teaspoon (minced) Cooking oil a little Common seasoning a little (pepper/msg/fish sauce/seasoning powder)
How to choose fresh minced meat
- To ensure food safety, you should buy minced pork at large supermarkets or buy meat to grind at home.
- Fresh pork will have high elasticity and firmness. You can press the meat with your hand to check; if the meat does not leave a dent and does not stick to your hand, it is good meat. Conversely, pieces of spoiled meat will not return to their normal state immediately when pressed.
- Good meat will have a bright red or dark red color, shiny, and a dry outer membrane.
- If you see the meat appearing gray, brown, dark red, or pale green, and slimy, do not buy it. This is a sign that the meat has spoiled.
- In addition, pork raised with lean agents will have a dark color, red spots on the skin, and a stronger fishy smell compared to clean pork.
How to choose delicious shiitake mushrooms
- You should choose firm ones, not broken, bright in color, and without white mold spots. Choose a reputable source to buy dried mushrooms to ensure safety.
- Do not choose dried shiitake mushrooms of unclear origin and with an unpleasant odor.
How to choose delicious black mushrooms
- You should prioritize mushrooms with large, thick caps and fewer small mushrooms at the base.
- The good mushrooms have a dark amber color, the top surface is slightly shiny, and the underside has a coffee milk color.
- Limit choosing black mushrooms that look too dark, as these may become mushy when soaked in water and are less crunchy.
Tools required
Steamer, pot, pan, spoon, chopsticks,…
How to make Sticky Rice Cake with Meat Filling
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Mix and knead the dough
Put 400g of glutinous rice flour in a bowl, then gradually add a little warm water and use your hands to knead the dough until it forms a smooth, pliable mass.
Next, let the dough rest for 30 minutes before shaping.
Tip: It is advisable to add water gradually to the flour to avoid adding too much, which will make the dough too wet.
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Prepare the filling ingredients
First, soak the vermicelli, black mushrooms, and shiitake mushrooms in water for about 30 minutes until soft.
Then, wash the ingredients thoroughly and chop finely.
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Mix and stir-fry the filling
Add 300g of minced pork, vermicelli, and finely chopped mushrooms into a bowl, along with 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, and 1.5 teaspoons of fish sauce.
Next, mix the ingredients well until combined, then marinate for 15 minutes.
Heat a pan on the stove, add a little cooking oil, and 1 teaspoon of minced shallots, then sauté until fragrant. Next, add the meat mixture and stir-fry over medium heat until fully cooked.
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Shape and boil the cake
Divide the dough into several equal parts, then roll them into balls.
Next, flatten the dough ball with your hands, add the meat filling, and then fold the edges of the dough tightly.
Boil a pot of water, drop the cakes in, and cook until the skin turns slightly transparent and the cakes float to the surface, which indicates they are cooked.
Finally, soak the cakes in a bowl of cold water to cool.
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Finished Product
The meat-filled rice cake has a chewy outer layer, delightful to chew, paired with flavorful meat filling inside, and fresh mushrooms that are crunchy, juicy, and extremely delicious. You can serve it with pickled vegetables and sweet and sour fish sauce to enhance the dish’s flavor!
2. Scallop-filled Rice Cake
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty Level
Easy
Ingredients for Scallop Stuffed Sticky Rice Cake Serves 4
Sticky rice flour 400 gr Split green beans 100 gr (steamed) Fresh sausage 150 gr Butterfly pea flower color 1/2 cup Frozen shrimp 100 gr (or fresh shrimp) Blue pea flower color 1/2 cup Dried scallops 30 gr Fresh banana leaves a little Chopped cilantro 1 teaspoon Fried shallots 1 teaspoon Soy sauce 4 tablespoons Calamondin juice 1 teaspoon Garlic a little Chili a little Scallion oil a little Common spices a little (pepper/sugar/seasoning powder)
How to Choose Fresh Ingredients
How to choose fresh sausage
- Choose fresh sausage that is bright white or pink and has no unusual odor.
- If selecting packaged products, you should carefully check the expiration date, ensure the packaging is intact, not torn or discolored, and that the product inside is not moldy, with no unusual stains or leaking liquids.
- Additionally, you can try making fresh sausage at home to ensure food safety for your family.
How to choose fresh and delicious shrimp
- Fresh and delicious shrimp will have a transparent color and cling tightly to the shrimp body. Do not buy shrimp with discolored or loose legs.
- Pay attention to buying shrimp with a slightly curved body, firm meat, intact shell, and shrimp head firmly attached to the body.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly arranged. The shrimp may have been caught a long time ago and soaked in preservatives.
Utensils needed
Steamer, pot, pan, knife, chopsticks,…
How to make Sticky Rice Cake with Scallop Filling
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Mixing and kneading the dough
Put 400g of sticky rice flour, 1 teaspoon of salt, and 250ml of water into a bowl and mix well until the dough is sticky.
Next, divide this dough into 3 parts and put them into 3 separate bowls. Then, add 1/2 cup of purple color to 2 bowls and 1/2 cup of butterfly pea flower color to the other bowl.
Next, use your hands to knead each of the 3 parts of dough until they form smooth and pliable balls, then cover tightly with plastic wrap.
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Prepare the filling
First, soak the dried scallop for about 15 minutes until soft, then steam it until cooked. Next, tear the scallop into small pieces and mix well with 1 tablespoon of fried garlic oil.
Then, add to a bowl 150gr of minced pork, 100gr of finely chopped shrimp, 100gr of steamed mung beans, the scallop mixture, 1 teaspoon of chopped cilantro, 1 teaspoon of fried onion, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1/2 teaspoon of pepper. Mix the ingredients thoroughly and marinate for 15 minutes to absorb the spices.
Divide the filling mixture into several equal small portions, roll them into balls, cover tightly with plastic wrap, and steam in the microwave for 1 minute.
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Finished product
Place the steamed cake on a plate, decorate the top with a little scallion oil and fresh chili, and it’s done.
The best time to enjoy the sticky rice cake with dried scallop filling is when it’s hot, so you can feel the chewy softness from the sticky rice flour, the sweet taste from the dried scallops, the nuttiness from the mung beans, along with the sweet and sour flavor of the dipping sauce.
With the 2 recipes for sticky rice cake with meat and dried scallop filling above, Tastetutorial.com hopes you will have more delicious dishes for your family!
*Refer to the recipes and images from the YouTube channel Feedy VN and Delicious Dishes Every Day
