Hockchew Style Traditional Rice Cakes

Preparation time

30 Minutes

Cooking time

10 Minutes

Serves

2-4

A reunion dinner specialty is prepared by Miss Tam Chiak in her very own way. See for yourself how she interprets this classic Hockchew dish.

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Make sure to soak the rice cakes for more than four hours to achieve a nice chewy consistency. Make it an even more savoury dish and follow Miss Tam Chiak’s tip to add more sauce.

Ingredients

680
grams
Rice Cakes
, known as nian gao
4
Dried Mushrooms
, soaked in water for two hours
2 2/3
tablespoons
Soy Sauce
A dash of
Black Pepper
A pinch of
Sugar
1
teaspoon
Chinese Rice Wine
1
teaspoon
Cornstarch
230
grams
Pork
, cut into very thin strips
2
tablespoons
Cooking Oil
170
grams
Cabbage
, shredded
170
grams
Bamboo Shoots
, drained and julienned
1/4
cup
Chicken Broth
, or vegetable broth

Directions

In a large bowl, soak the rice cakes according to the instructions in the headnotes.
In a medium bowl, combine 2 tsp soy sauce, black pepper, sugar, rice wine and cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.
When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.
Heat a wok or large sauté pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.
Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in remaining soy sauce.
Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened.
The sticky rice cakes will be just slightly chewy but should not be hard to chew. Similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.

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