Taiwanese Sticky Rice (Ròu Zòng). Great recipe for Taiwanese Sticky Rice (Ròu Zòng). When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack. This Taiwanese Sticky Rice recipe has been simplified so all you need is a frying pan and a rice cooker.

Taiwanese Sticky Rice (Ròu Zòng) In addition, there shouldn't be too much rice. Lu rou fan is such a heavy fare that a large portion could overwhelm the taste buds. In terms of texture, the rice needs to be firm and slightly dry.

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, taiwanese sticky rice (ròu zòng). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Taiwanese Sticky Rice (Ròu Zòng) is something which I've loved my whole life. They are nice and they look wonderful.

Great recipe for Taiwanese Sticky Rice (Ròu Zòng). When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack. This Taiwanese Sticky Rice recipe has been simplified so all you need is a frying pan and a rice cooker.

To begin with this particular recipe, we have to first prepare a few components. You can have taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):

{Take 540 ml of Mochi rice.
{Take 100 grams of Pork (pork off cuts or pork belly).
{Prepare 100 grams of Cooked bamboo shoots.
{Get 3 of Dried shiitake mushrooms.
{Take 8 of cm Carrot (optional).
{Take of Soup seasonings.
{Prepare 2 tbsp of Soy sauce.
{Take 2 tbsp of Sake.
{Take 1 tsp of Sugar.
{Prepare 1 tsp of Salt.

Some vendors would add a small amount of sticky rice to help absorb the sauce. They are cooked by steaming or boiling. In the Western world, they are also known as rice. This is the delicious, chock-full of ingredients Taiwan savoury version, a home-style recipe that makes as good a zongzi as I have eaten anywhere.

Steps to make Taiwanese Sticky Rice (Ròu Zòng):

Wash the mochi rice and drain..
These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup)..
Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well..
Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup..
Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry..
Add the soup from Step 4, bring it to a boil, and transfer to a bowl..
In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!.
Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well..
Add the other ingredients, and stir-fry to evaporate the moisture..
Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat..
It's done!.

My mother-in-law is a Cantonese zongzi (rice dumpling) expert. She was famous for making the best zongzi in her hometown in Kampar. Since the Zongzi Festival (also called Duanwu Festival, 端午节, Dragon Boat Festival) falls on the fifth month of the Chinese calendar, I decided to make my own rice dumplings, tapping into her expertise and experience of more than half a century! Zong zi is a tetrahedral-shaped pocket of sticky rice wrapped in bamboo leaf. It's a Taiwanese staple during the annual summer Dragon Boat Festivals and is also a common breakfast, but around.

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