Alright, so today I got this random urge, you know? I was just sitting there, and bam! I needed dim sum rice cake. Not the sweet kind, but the savory one, the one that’s kinda plain but then you pan-fry it and it’s just… mmm.
Getting Started
So, I figured, why not try making it? I’ve eaten enough of it in my life, surely some of that knowledge seeped in by osmosis, right? First thing, I rummaged through my pantry. Rice flour, check. That’s the main guy. I remembered I had some dried mushrooms somewhere, and maybe some Chinese sausage. Found ’em! Score.
I remember this one time I tried to make turnip cake, lo bak go, and it was a complete disaster. It just wouldn’t set. Ended up like a weird, savory porridge. My family still brings it up, mostly to laugh. But hey, you live and you learn, or you just try something slightly different and hope for the best. This rice cake felt simpler, less chance for total meltdown.
The Process, Kinda
Okay, so I got a bowl. Dumped in a good amount of rice flour. Then I started adding water. Slowly, you know, mixing it with a whisk. I didn’t really measure, just went by feel. I wanted it like thick paint, but still pourable. Not like concrete, definitely not like water. Somewhere in between. I guess that’s the ‘art’ part of it.
Then I chopped up the Chinese sausage into tiny bits. And those dried mushrooms? I soaked them in hot water for a bit to soften them up, then diced them too. Threw all that into the rice flour batter. Added a pinch of salt, a tiny bit of white pepper. Stirred it all up.
I found a square baking dish, greased it up with some oil so the cake wouldn’t stick. Poured the batter in. It looked… okay. Not gonna lie, I was a bit nervous.
Steaming and Waiting
Next up, the steamer. Got the water boiling, then carefully placed the dish inside. Popped the lid on and let it do its thing. How long? Uh, I think I steamed it for a good 40 minutes, maybe 45. I just waited until a toothpick came out clean. That’s the usual test, right?
Then came the hardest part: waiting for it to cool down completely. Seriously, this is crucial. If you try to cut it while it’s warm, it’s just a sticky mess. So, I left it on the counter for a couple of hours. Went and did other stuff. Tried not to poke it.
The Grand Finale: Frying Time!
Once it was totally cool and firm, I flipped it out onto a cutting board. It actually came out pretty clean! Success! I sliced it into rectangles, about half an inch thick.
Got my trusty pan, added a bit of oil. Not too much. Got it nice and hot. Then I laid the rice cake slices in. Oh, that sizzle. That’s the sound of good things happening. Fried them until they were golden brown and crispy on both sides. Some people like to add soy sauce or XO sauce at this stage, but I just wanted them plain and crispy today.
- Mixed batter
- Added fillings
- Steamed it
- Cooled it down (super important!)
- Sliced and pan-fried
And you know what? They were pretty darn good! Chewy on the inside, crispy on the outside. The bits of sausage and mushroom gave it a nice savory kick. Not exactly like the dim sum restaurant, but hey, for a homemade effort, I was pretty chuffed. Definitely satisfied that craving. Sometimes, just going for it in the kitchen works out!
