Sticky Rice Rolls in Tofu Skin

Translucent, sticky rice grains that capture the richness of pork belly. Notes of earthy shiitake mushrooms and the depth of soy sauce.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1336
• Protein: 32 g
• Carbs: 223 g
• Fat: 41 g

Ingredients

• 400 g sticky rice ( soaked for 4 hours )
• 200 g Pork belly ( finely diced )
• 6 piece dried shiitake ( rehydrated and chopped )
• 2 piece Shallot ( minced )
• 8 piece tofu skin ( rectangular sheets )
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp Sesame oil
• 1 tsp White sugar
• 1 pinch White pepper ground
• 30 g Dried shrimp ( rehydrated and coarsely chopped )
• 2 piece Cheonggukjang soybean paste ( diced into small pieces )

Instructions

1. Preparation of rice and shrimp

   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. Sautéing the filling

   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. Binding the stuffing

   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. Shaping the rolls

   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. Steaming

   Steam for 45 minutes. The rice should be tender to the core and the tofu skin should be soft and shiny.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator. Reheat exclusively by steaming to restore the rice's softness.