Delicious Pork-Stuffed Tapioca Cake Made with a Rice Cooker

How to Make Pork Stuffed Tapioca Cake

• 1

  Prepare Ingredients

  Soak the shiitake mushrooms in cold water for about 1 to 1.5 hours, then rinse them clean, squeezing out the excess water about 3 to 4 times, and let them drain. After that, chop the mushrooms into dice or finely mince them.

  Cut the pork into small pieces, wash thoroughly, and let it drain. Next, put the meat into the meat grinder and grind it for 1 minute at a medium setting.

  Clean the green onions by removing any damaged leaves and roots, wash them, and then chop the green parts finely. Peel the garlic and mince it.

  Clean the banana leaves to remove dust, then blanch them in boiling water for 2 minutes, remove, and wipe them again to clean both sides of the leaves.

  

  

  

  
• 2

  Stir-fry the filling

  Mix the minced pork and finely chopped shiitake mushrooms with 1/2 teaspoon of salt and marinate for 3 minutes.

  Heat a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add minced garlic and sauté until golden.

  Next, add the shiitake mushrooms and pork, stir-fry quickly over medium heat for 5 minutes until the ingredients are just cooked.

  Then, season the pan with: 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, stir well for another 3 minutes for the meat to absorb the seasoning, then turn off the heat.

  

  

  

  
• 3

  Stir the dough

  Add 1 cup of tapioca flour and 1/4 teaspoon of salt into a pot. Next, gradually pour in 1 cup of filtered water (rice bowl), while pouring, stir until the flour dissolves completely.

  Turn on the stove and stir the dough over low heat for about 3 – 5 minutes. When you see the dough starting to thicken, turn off the heat, continue stirring for another 5 minutes until the dough is completely thickened.

  

  

  

  
• 4

  Wrapping the cake

  You tear banana leaves into small pieces with a width of about 1 hand span, then evenly spread a little cooking oil on the surface of the leaf.

  Next, put a sufficient amount of dough in the center of the leaf, add a little filling. Then you fold the two sides of the leaf together, ensuring that the leaf covers completely and encloses the dough and filling, then neatly fold the remaining ends. Use a small piece of torn banana leaf to tie it up, securing the edges.

  Continue repeating the process until all the remaining dough and filling are used up.

  

  

  

  
• 5

  Steaming the cake

  Next, arrange the cakes in a steamer, place them in the rice cooker, and steam for about 15 minutes.

  Add the green onions to the pan, add 1 tablespoon of cooking oil, and sauté for about 2 minutes over medium heat, then turn off the stove.

  Finally, take the steamed cakes out onto a plate, drizzle scallion oil on top, and you can enjoy them now.

  

  
• 6

  Final product

  The meat-filled tapioca cake is delicious, hot, with a translucent, chewy skin that reveals the filling inside. The pork and shiitake mushroom filling is flavorful combined with the fragrant and rich scallion oil, served with sweet and sour fish sauce or chili sauce, guaranteed to be extremely delicious.