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!
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
Method for rice layers:
1. Blend glutinous rice until completely smooth/fine
2. Add water until texture on ladle looks like…
3. Season with onion oil and salt
4. Grease pans with onion oil and set into steamer
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:
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
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.
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!
Thanks Grant Aunt / Yi Po for the cooking lesson!