Steamed Pork & Rice Chrysanthemums
|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|
|Green onions||2 , minced|
|Sesame seed oil||2 Teaspoon|
|Medium japanese soy sauce||2 Tablespoon|
|Chicken stock/Water||2 Tablespoon|
|Ginger root||1 , grated|
|Garlic||1 Clove (5 gm), finley minced|
|Soy sauce dip||1 Cup (16 tbs)|
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.