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Mi Gao (米糕) – Sticky Rice with Pork
Mǐ Gāo, also called sticky rice cake, is a traditional Chinese dish of glutinous rice and a savory meat filling.
Mi Gao (米糕) – Sticky Rice with Pork
Laura Chen
4
270 minutes
60 minutes
460
Chinese
Main course
Mǐ Gāo, also called sticky rice cake, is a traditional Chinese dish of glutinous rice and a savory meat filling. The recipe pairs the lightly sweet flavor of the rice with a juicy, well-seasoned pork mixture.
Ingredients
- 200 g glutinous rice
- 300 g ground pork
- 100 g shiitake mushrooms, chopped
- 2 scallions, finely sliced
- 2 garlic cloves, chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 l water for soaking
- 2 tbsp vegetable oil
Instructions
- Soak the glutinous rice in water for at least 4 hours or overnight.
- Drain the soaked rice and set it aside.
- Heat the vegetable oil in a pan and cook the ground pork until it is done all the way through.
- Add the shiitake mushrooms, garlic and scallions and cook until soft.
- Season the meat mixture with soy sauce, oyster sauce, sesame oil, sugar, salt and pepper.
- Mix the glutinous rice thoroughly with the meat mixture.
- Put the mixture into a greased baking dish and press it down firmly.
- Steam the rice cake for about 45 minutes, or until the rice is cooked through and sticky.
- Let the cake cool a little before slicing and serving.
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