Rice Tube Cake (Tong Zi Mi Gao)

By Lisa Cheng Smith

Yields 4-5 servings, depending on the size of the finished puddings

Rice Tube Cake (Tong Zi Mi Gao)
筒仔米糕

Ingredients

• 2 Tatung rice cups glutinous rice, washed and soaked overnight and drained well
• 160g pork belly
• 2 Tbsp dried shrimp, soaked in a little water or Taiwanese rice wine for 15 minutes
• 4 pieces Dried Shiitake Mushrooms, soaked in about 250 ml of water and squeezed dry (retain the soaking water)
• 4 tbsp Dong He Shallot Oil (or more, to taste)
• 2 tbsp Vat Bottom Soy Sauce
• 1 tbsp Taiwanese rice wine
• 1 tsp sugar, or to taste (ideally no. 2, golden granulated, or demerara—something with a little color)
• 1/3 tsp white pepper
• a little water, as needed

For Garnish

• Sea Mountain, aka Hai Shan, Sauce (the same recipe we used for Bawan!), to taste
• A few sprigs of cilantro

Equipment

• 4-5 Steamer Ramekins, Stainless Steel
• 6-cup Tatung Electric Steamer (but 11-cup works too)

Instructions

1. Cut mushrooms into strips. Cut in half, then cut crosswise to make half strips.
2. Dice the pork belly into 1/2” cubes.
3. Mix 1-2 tbsp of the shallot oil into the soaked, drained rice and set aside.
4. Place the pork belly in a dry pan (no oil) over medium heat and let the fat render slowly. Do not rush this process on high heat, or else the pork will brown before the fat renders.
5. Add the dried shrimp and mushrooms, and fry until fragrant.
6. Add the remaining shallot oil to the pan and heat it through. Do not cook for too long or at too hot of a temperature, to avoid overbrowning of the shallots.
7. Season with soy sauce, rice wine, sugar, and white pepper.
8. Add water and cook until the sauce reduces, about 20 minutes, covered. Uncover for the last few minutes for a faster reduction, if needed. The finished braise should look rich and saucy, not runny. 
9. While the braise reduces, grease your stainless steel ramekins.
10. When the braise is done, pack the ramekins with the fillings: layer a few spoonfuls of the pork mixture into the bottom, then top with rice about 75% of the way up. Sprinkle each cup with a little bit of water (about a tablespoon).
    
11. Place the filled ramekins into your Tatung steam cooker. Pour two rice cup of water into the outer pot, then steam until fully cooked, about 30-40 minutes. Check for doneness.
    
12. Overturn onto a plate and top with Sea Mountain (Hai Shan) Sauce and cilantro as an optional garnish.