台式碗糕 / Taiwanese Steamed Savory Rice Cake

Due to the pandemic and the "stay home" policy, all I can do is think of all the good foods we had in overseas. Although we are able to find many good international foods here but it is a totally different experience to enjoy the food locally.

 

碗糕 (wan gao) is among those great foods I missed. 碗糕, literally means "Bowl Cake", referring to steamed savory rice cake with the braised pork mince in a bowl. We had it when we visited Tainan years ago. I didn't know much about it then, ordered one with an open mind. To my surprise, I really liked it. Only until recently I get to know that it is actually a popular traditional food in Tainan.

There are many versions of this savory rice cake, my recipe is based on my memory of the taste and the recipes available online. I am quite happy with the end result after a few attempts. It is said that a good savory rice cake must have an indented center and slightly chewy texture. It is usually served with the sweetened soy sauce, chili sauce and garlic paste. I didn't make the sweet sauce, had mine with the Indonesian Kicap Manis (sweet soy sauce) and store bought garlic-chili sauce. It's pretty closed to the one I had in Tainan, craving fixed.

已经两年没飞了，关在笼子里整天就想着各个地方的美食。虽然说在这里也能吃到很多好料但终究是比不上在地的味道。最近不知道为什么一直念念不忘曾经在台南吃过的碗糕。当时就抱着尝鲜的态度看到了就买来吃，味香卤肉燥和软糯的米糕蛮合我这个福建人的胃口。

想蒸几个解馋，网上搜了一下原来台南碗糕颇有名气早知道就多吃几家比较一下。碗糕有好几种做法，我吃过的是把卤肉燥加在米糕里一起蒸的做法。凭记忆中的味道和网上食谱对照更改做了几次，最后的成品我个人还蛮满意的。好吃的碗糕中间要凹进去的，我的有哦！碗糕要搭配甜酱，辣椒酱和蒜泥吃的，我用了印尼的甜酱油和蒜味辣椒酱。好吃！

台式碗糕 / Taiwanese Steamed Savory Rice Cake

INGREDIENTS (makes 4-5)

Braised Mince

150g Minced pork

3 Dried shiitake mushroom, rehydrated and chopped

3-4 Shallots, sliced

1 tbsp Cooking oil

1 tbsp Cooking wine

1 tsp Rock sugar 

1 tbsp Light soy sauce

1 tsp Dark soy sauce

1 cup Water (water from soaking the shiitake)

Salt to taste

Rice Cakes

130g rice flour

20g tapioca starch

1/2 tsp salt

450ml 70~75°C warm water

METHODS

1. Braised Pork: Heat oil and fry the shallot until fragrant or lightly browned. Remove the fried shallot.
2. Stir in the minced pork and chopped shiitake mushroom, fry until relatively dry and its color turned pale.
3. Add in the rock sugar, cooking wine and soy sauces. Stir until well mixed then add in the water. Bring to a boil then simmer over low heat until the liquid is reduced.
4. Stir in the fried shallots and remove from heat.
5. Rice Cake: Mix together the rice flour, starch and salt in a large mixing bowl. Add in the warm water and stir until well combined. The mixture will be like a thick paste.
6. Assemble: Save aside some of the braised pork for the topping if desired. Grease the bowl, divide the braised pork into each bowl evenly.
7. Gently pour the mixture into each bowl, 80% full. Give it a quick stir.
8. Steam over medium-high heat for 25-30 minutes. Remove from the steamer, add extra braised pork topping if desired. Serve warm with sweet soy sauce, chili sauce and garlic paste.

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