Recipe: 9+ Layer Rice Cake (Savory)

9+ Layer Rice Cake (Savory)

Spent another day with Grand Aunt learning how to make her famous steamed 9 layer rice cake (about 11-12 really). It has flavorful topping of pork, shrimp, mushrooms and onions on top with a delicate thin layers of glutinous rice cake. It’s a chewy and savory mouthful, and when combined with Aunt Cindy’s famous Nuoc Cham (a.k.a. Vietnamese dipping sauce). It combines savory, sweet, tangy and chewy all in one glorious bite. A meal great for breakfast, lunch or dinner. I can attest to that because Grand Aunt gave me so much that I did have it for all 3 meals!

True to Grand Aunt’s style of cooking in bulk production… Here we go!

Large Pans
BIG steamers (so big it fits a small child)
Large Wok (also fits a small child)

Ingredients for the rice layers:
9.5 lbs Glutinous Rice soaked for 10+ hours and rinsed halfway through soaking time
1 ladle full Onion Oil (for better savory flavor and smoother texture)
1/2 ladle Salt

Ingredients for savory topping:
2.5 lb ground pork loin
2 lb shrimp
3 onions (drip dry)
1/2 lb red onion
1/2 lb mushroom
~1/4 lb garlic
Chicken Bouillon
Cooking Wine
Sesame Oil
Oyster Sauce

Method for rice layers:

Blending glutinous rice 1 Blending glutinous rice 2 Prepping steamers Coat pans with oil Coat pans with oil 2

1. Blend glutinous rice until completely smooth/fine
2. Add water until texture on ladle looks like…
Add water until

3. Season with onion oil and salt
Finished blending Season with salt Add oil

4. Grease pans with onion oil and set into steamer
Ended with total approx 12 L Metal bowl to measure liquid for layers Pouring the layers 10 minutes per layer Rotate pan for even layers

5. Pour even amounts of mixture into pan and steam for 10 minutes each layer until pan is filled
6. Rotate pans every so often to ensure even layers

Method for savory topping:

3 Onions Red Onions Food process shrimp + red onions + garlic Shitake Mushroom Pork

1. Food process shrimp, garlic and shallots together, so that the shrimp does not stick to each other
2. Food process mushrooms and onions individually
Getting ready to cook Fire power! Cooking shrimp Cooking pork Pork in colander

3. Stir fry shrimp mixture on high heat and season with salt, pepper and cooking wine. Set aside.
4. Stir fry pork and season with salt and cooking wine. Place in colander and set aside to drip off fat.
5. Stir fry onion and proceed to add in mushroom. At this point, okay to add more water to onion and mushroom if it seems dry. Add in cooked pork and shrimp. At the final seasoning stage, season with chicken bouillon, sesame oil, oyster sauce (~ 4 Tbs-ish?), pepper, and sugar. Set aside.

Final step:

Spreading toppings Finished product 1 Two large pans

Once all layers of rice cake are steamed, spread meat mixture evenly and steam for 10 additional minutes.

Serve hot or cooled with Nuoc Cham!

Final product

Thanks Grant Aunt / Yi Po for the cooking lesson!

11 thoughts on “Recipe: 9+ Layer Rice Cake (Savory)

  1. She lived in Vietnam for a number of years, but ethnically Chinese. I asked her if it was more of a Vietnamese dish vs. Chinese, and she said both. However, google does not seem to yield any good results either. We’ll just call it a family dish =)

  2. I actually have no idea. My grand aunt calls it “Sui et” and she couldn’t tell me what language that was.

  3. You’re welcome! My volumes might not be accurate because my grand aunt does not cook by measuring, but it will give you a start!

  4. “Sui et” is actually the Chinese Guangxi dialect for this delicious dish (according my mom, who is also ethnic Chinese from Vietnam)
    After eating it recently, I was set out to find it on Google and had trouble. Finally ended up here! Thanks for sharing!

  5. Please load picture. My parents are from ha long bag north Vietnam and we always eat this but they don’t use measurement they eye ball everything. ?

  6. My family are also ethnic chinese from northernVietnam and this is one of our favourites by my ma.. she also eyeballs all measurements. At home we we call it ‘gwoi ut’ – it’s a dialect of chinese spoken in southern china/northern vietnam. We also call it ‘sui et’ which is what they call it in HK, in cantonese I thought literally translates into ‘water cake’. In any case, it’s a delicious variation of cheung fun or banh cuon, just with different ratios and cooking method.

Leave a Reply