Sticky Rice Rolls in Tofu Skin
Ingredients
- 400 gsticky rice (soaked for 4 hours)
- 200 gPork belly (finely diced)
- 6 pcdried shiitake (rehydrated and chopped)
- 2 pcShallot (minced)
- 8 pctofu skin (rectangular sheets)
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspSesame oil
- 1 tspWhite sugar
- 1 pinchWhite pepper ground
- 30 gDried shrimp (rehydrated and coarsely chopped)
- 2 pcCheonggukjang soybean paste (diced into small pieces)
Method
Translucent, sticky rice grains that capture the richness of pork belly. Notes of earthy shiitake mushrooms and the depth of soy sauce.
- 1
Rinse the glutinous rice until the water runs clear. Let it soak in cold water for at least 4 hours. Meanwhile, rehydrate the dried shrimp in warm water for 20 minutes. Drain the rice and chop the shrimp before use.
- 2
In a skillet, sauté the chopped shallots, diced pork belly, and lap-cheong. Add the chopped shrimp. The fat from the pork and sausage should start to melt and the shallots should become translucent.
- 3
Add the chopped shiitakes. Deglaze with rice wine, then add soy sauce, sugar, and white pepper. Mix with the drained glutinous rice until each grain is well coated and colored.
- 4
Lightly dampen the tofu skins. Place a portion of rice, roll tightly to form a cylinder. The skin must hold the stuffing well without tearing.
- 5
Steam for 45 minutes. The rice should be tender to the core and the tofu skin should be soft and shiny.
Frequently asked questions
How do you get this dish right?
- Do not overfill the tofu skins as sticky rice expands slightly during cooking.
- Add the sesame oil at the very end to preserve its full aromatic power.
- The rice is cooked when it becomes completely translucent.
How long does this dish keep?
Keep for 3 days in the refrigerator. Reheat exclusively by steaming to restore the rice's softness.
