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Steamed Pork & Rice Chrysanthemums

Flavors.of.Asia's picture
Ingredients
  Sweet glutinous rice 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Red food coloring 2 Drop
  Yellow food coloring 3 Drop
  Ground pork 1 Pound
  Egg 1 Large
  Green onions 2 , minced
  Sesame seed oil 2 Teaspoon
  Medium japanese soy sauce 2 Tablespoon
  Chicken stock/Water 2 Tablespoon
  Sake 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ginger root 1 , grated
  Garlic 1 Clove (5 gm), finley minced
  Soy sauce dip 1 Cup (16 tbs)
Directions

In a medium-size bowl, wash rice thoroughly in cool water.
Pour off milky water and add fresh water.
Continue washing rice and changing water until water is clear.
Drain rice and divide between 2 medium-size bowls.
Add 1 cup of water to each bowl.
Add red food coloring to rice in 1 bowl, yellow food coloring to rice in other bowl.
Soak at least 6 hours or overnight.
In a large bowl, combine pork with egg, green onions, sesame seed oil, soy sauce, chicken stock, sake, salt, gingerroot and garlic.
Drain each bowl of rice separately into a fine strainer; place each on a separate plate.
Form 16 to 18 pork patties, approximately 2-inches in diameter and about 3/4-inch thick.
Press tops and sides of 1/2 of patties into pink rice.
Press remaining patties into yellow rice.
In a wok or deep pot, bring water to a boil over high heat.
Line a steamer tray with a dampened piece of cheesecloth.
Put patties on cheesecloth, rice-sides up.
Cover and place over boiling water.
Reduce heat to medium-high.
Steam 30 minutes or until pork is no longer pink inside and rice is tender.
Place 1 pink and 1 yellow rice chrysanthemum on each serving plate.
Garnish with a chrysanthemum leaf, if desired.
Serve with Spicy Soy Sauce Dip.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Pork
Interest: 
Healthy

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