INGREDIENTS
- 1/2 ball of Chinese distiller's yeast
- Equivalent amount of flour
- 5lb of sticky rice
PREPARATION
- Soak sticky rice for 8 hours. Steam soaked sticky rice for 45 minutes. Splash 3 bowls of cold water (filtered or tap) to cool down. Wait until the sticky rice is warm and no longer burns.
- Mix Chinese distiller's yeast with flour. Stir gently for mixing.
- Pat down the mixed rice and poke a hole in the center. Close in an airtight container and wrap in blanket. Store in a cool and dark area for 3 days.
- 3 lbs (usually 2 large) Daikon turnips, shredded
- 5 shiitake mushrooms, chopped
- 2 cloves of garlic, minced
- half red onion, chopped
- 1 tbsp vegetable oil
- 4 dashes kosher salt
- 1 lb rice flour (1 bag)
- 4 cups of water
PREPARATION
- Sauté onions in a pan until slightly translucent. Add and sauté garlic and mushrooms until fragrant.
- Add daikon into the pan and stir until well-mixed. Turn off the heat.
- Mix rice flour with water in a large bowl. Add all sautéed ingredients and salt into the rice flour. Stir to mix.
- Line stainless steel or glass container with parchment paper, pour mixture in, and steam for 45 minutes (stovetop, instant pot, or electric cooker all work).
- Let the cake cool. Slice. Pan-fry before serving.
Contact