Monday, 17 June 2019

Rice Dumpling in Cup 杯子肉粽

This was my second year preparing the rice dumpling in a cup without the usual bamboo leaves. As I only needed to prepare about 4 cups of rice dumplings, I skipped the process of cleaning and boiling the bamboo leaves 😉

Steamed mung bean layers was added in this year rice dumpling to add colour as well as dietary fibers. To ease digestion, steamed glutinous rice only accounted for about 15~20% of the content. The steamed mung beans, together with the steamed red & white rice replaced majority of the glutinous rice role in a rice dumpling.

As cooked ingredients was used in the making, it also shortened the final cooking/boiling time as compare to the traditional rice dumplings.

Most importantly, I designed and cooked the rice dumplings following my preferences 😍😋

Caution: This recipe is quite long, and messy, hehe 😅

Mung Beans & Rice Layers


Ingredients


Blue pea coconut rice
60g glutinous rice, rinse and soak
10~15 buds dried blue pea flowers
25g hot water
some low-sodium fine salt
1 tsp coconut oil
water to top up

Peppered White & Red rice
100g white long grain rice, rinse and soak
20g red cargo rice, rinse and soak
some low-sodium fine salt
ground white pepper
1/2 tsp rice bran oil
water to top up

Peppered Mung Beans
50g split mung beans
some low-sodium fine salt (to be added after steaming)
ground white pepper  (to be added after steaming)

Directions

1. Rinse and soak glutinous rice, white and red rice, and split mung beans for about 3 to 4 hours. For split mung beans, you need to rinse a few times till the water becomes clear.

Soak for about 3 to 4 hours.

2. Take about 10 to 15 dried blue pea flowers buds, soak in about 25g of hot water till the water turns into indigo. Squeeze dry the flowers to make use of every drop of the floral colour.

Discard the soak water of the glutinous rice, and pour the blue pea flower water into the bowl of soaked glutinous rice. Season with some fine salt, add coconut oil, and top up with some water to just submerge the glutinous rice. Set aside.

3. Discard the soak water of the split mung beans, rinse a few time till the water runs clear. Transfer the soaked split mung beans to a steamer lined with parchment paper.

4. Steam the glutinous rice and split mung bean together in a steamer at high heat for about 20 minutes, or till both the ingredients are cooked and softened.

End of steaming.
Add some fine salt and ground white pepper to the steamed mung beans and mix well.
Set aside to cool down.

5. Discard the soaked water of the white and red rice. Add water, rice bran oil, salt and ground white pepper to the white and red rice. Cook in a rice cooker as how you usually cook your white rice. Set aside to cool down.

Coriander Winter Melon Pork Filling

Ingredients
185g cooked pork #
5g dried shiitake mushroom, rinse and soak
50g winter melon strips

1 clove purple garlic, peeled and slice
1 medium size red onion, peeled and chopped

2 tbsp palm sugar granules
1/2 tsp light soya sauce, low sodium
a few shakes of ground white pepper
1~2 tbsp coriander powder
1/4 tsp dark soya sauce
mushroom water

some potato starch water

# the process of preparing the cooked pork can be found at the end of the recipe


1. Cut cooked pork into small cubes.

Garlic - peeled and sliced
Red onion - peeled and chopped
Shiitake mushroom - squeeze dry and cut into small cubes
Winter Melon strips - cut into small cubes

2. Stir-fry garlic, onion, and sliced mushrooms till golden and fragrant.

3. Add palm sugar granules, light soya sauce, ground white pepper, coriander powder, dark soya sauce,

and mushroom water, into the pot.

Stir fry till the palm sugar granules melted.

4. Stir in the pork cubes from Step 1, till the pork cubes are well coated.

5. Add in the winter melon cubes, and mix well.

6. Push the meat to the sides of the pot, and pour in the potato starch water.

Stir the potato starch water, till it becomes a paste.

Mix the potato starch paste with the rest of the meat. Transfer the coriander winter melon pork into a bowl to cool down before use.

You can prepare this one day in advance and refrigerate it. Thaw it one hour before using.

Assembling the dumpling cup 

1. Get all the cooked ingredients ready.

2. Apply a thin coat of rice bran oil to the interior of the heat-resistant glass cups. Place a small piece of pandan leaf at the bottom of the cup. Coat the pandan leaf with a little rice bran oil, too.
Glass cup dimensions: ⌀8x6cm

3. Wet your hands, and shape a portion of the steamed blue pea glutinous rice into a ball, flatten it, and place at the bottom of the cup.

4. Press the steamed mung beans on top of the steamed blue pea glutinous rice.

5. Press a layer of the steamed red & white rice above the steamed mung beans.

6. Press the coriander winter melon pork filling on top of the red and white rice layer.

7.  Finally, press the remaining red & white rice above the pork filling.

8. Seal the opening of the cup with aluminum foil.

9. Steam at high heat for about 13~14 minutes.


10. Let the cup dumpling cool down awhile before inverting it out. Enjoy it warm 😋






Preparing the cooked pork


Ingredients

290~300g pork shoulder

Marinade
1 tsp dark brown sugar
3/4 tsp low-sodium fine salt
1/4 tsp dark soya sauce
ground white pepper
1 tsp coriander powder

1 tbsp rice bran oil (to be added just before cooking)

Directions

1. Rinse the pork and cut into big chunks. Coat the meat with the marinade, except the rice bran oil. Let the meat marinate for about 30 minutes.

2. Coat the marinated meat with rice bran oil.

3. Line the IH rice cooker inner pot with parchment paper. Place the marinated meat in a single layer over the parchment paper.
You can also cook the pork over the stove using a thick cooking utensils, like cast iron pot or Happycall Double Pan at medium high heat.

4.  Select "Soup" function and start the program. After about 5 minutes, flip the meat over to brown the other face. Continue to cook for about 3 minutes.

After the 8 minutes cooking, turn off the rice cooker power at the 52th minute. Let the meat simmer in the remnant heat of the rice cooker for about 45 minutes.

End of cooking 😊

The meat was juicy and tender with great flavour 😍



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