Steam Oven Recipe: Steamed Glutinous Rice Cakes with Savoury Filling

Steamed Glutinous Rice Cakes with Savoury Filling

Steamed glutinous rice cakes, often known as Lo Mai Chi or Nuomici in Chinese cuisine, are beloved for their delightfully chewy texture and versatility. This savoury version takes inspiration from traditional dim sum, offering a harmonious blend of sticky rice dough and a rich, aromatic filling. What makes this recipe truly special for a steam oven is the oven's ability to maintain a consistent, gentle steam, ensuring the glutinous rice dough cooks perfectly evenly to that signature tender-chewy consistency, without becoming waterlogged or hard. The result is a comforting, flavourful bite that is both satisfying and incredibly fresh, making it a perfect appetiser or snack.

Ingredients

For the Glutinous Rice Dough:

• 200g Glutinous Rice Flour (sweet rice flour)
• 2 tbsp Cornstarch (or tapioca starch)
• 250ml Hot Water (just boiled)
• 1 tbsp Vegetable Oil (or any neutral oil)
• 1/2 tsp Salt
• Banana leaves or parchment paper, cut into squares (approx.  x )

For the Savoury Filling:

• 150g Minced Pork (or chicken, or plant-based mince)
• 2-3 Dried Shiitake Mushrooms, rehydrated and finely diced
• 1/4 cup Bamboo Shoots, finely diced
• 2 tbsp Water Chestnuts, finely diced (optional, for crunch)
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce (for colour)
• 1 tsp Sesame Oil
• 1/2 tsp Sugar
• 1/4 tsp White Pepper
• 1 tbsp Vegetable Oil (for stir-frying)
• 1 tbsp Shaoxing Wine (optional)
• 1 tbsp Chopped Scallions (for garnish)

Instructions and Method

1. Prepare the Savoury Filling

1. Rehydrate Mushrooms: Soak dried shiitake mushrooms in hot water for at least  (or until soft). Squeeze out excess water, remove stems, and finely dice the caps.
2. Stir-fry Filling: Heat 1 tbsp vegetable oil in a wok or large pan over medium-high heat. Add minced garlic and grated ginger, and stir-fry until fragrant (about ).
3. Cook Meat: Add minced pork (or chosen mince) and cook, breaking it up with a spoon, until browned.
4. Add Vegetables: Add diced shiitake mushrooms, bamboo shoots, and water chestnuts (if using). Stir-fry for .
5. Season: Add light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, and Shaoxing wine (if using). Stir well to combine and cook for another  until the filling is aromatic and well-cooked.
6. Cool: Remove from heat and let the filling cool completely. This is important to prevent the glutinous rice dough from tearing.

2. Prepare the Glutinous Rice Dough

1. Combine Dry Ingredients: In a large heatproof bowl, combine glutinous rice flour, cornstarch, and salt.
2. Add Wet Ingredients: Gradually pour the hot water into the flour mixture, stirring continuously with a wooden spoon or chopsticks until a rough dough forms.
3. Knead: Once the dough is cool enough to handle, add the vegetable oil. Knead the dough in the bowl or on a lightly oiled surface for  until it becomes smooth, elastic, and no longer sticky. The dough should be soft and pliable.
4. Cover: Cover the dough with plastic wrap to prevent it from drying out while you work.
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3. Form the Rice Cakes

1. Prepare Work Surface: Lightly oil your hands. Pinch off a portion of dough, about the size of a golf ball (approx. ).
2. Flatten Dough: Flatten the dough ball into a round disc (about  in diameter). The edges should be slightly thinner than the centre.
3. Fill and Seal: Place about  of the cooled savoury filling in the centre of the dough disc.
4. Shape: Carefully gather the edges of the dough and bring them together to enclose the filling, pinching tightly to seal. Gently roll the filled dough between your palms to form a smooth, round, or slightly oval cake.
5. Place on Paper/Leaf: Place each formed rice cake onto an individual square of banana leaf or parchment paper.
6. Repeat: Repeat with the remaining dough and filling.

4. Steam the Rice Cakes

1. Preheat Steam Oven: Preheat your steam oven to  ().
2. Arrange Cakes: Arrange the glutinous rice cakes (on their individual paper/leaf squares) on the steam oven tray. Ensure there is enough space between them to prevent sticking.
3. Steam: Place the tray into the preheated steam oven. Steam for . The cakes should appear translucent and have a firm, chewy texture.
4. Cool Slightly: Carefully remove the steamed rice cakes from the oven. Let them cool for a few minutes before serving. They are best served warm.

Serving

• Garnish with fresh chopped scallions.
• These are delicious on their own or with a side of chilli oil or a light soy dipping sauce.

Tips for Steam Oven Success

• Hot Water for Dough: Using hot water for the glutinous rice dough is crucial as it "cooks" the starch slightly, making the dough more pliable and easier to handle without it being too sticky.
• Cool Filling: Always ensure the savoury filling is completely cool before stuffing the dough. Warm filling can make the dough difficult to seal and prone to tearing.
• Don't Overfill: Overfilling the cakes can make them hard to seal and more likely to burst during steaming.
• Oiled Hands: Keep your hands lightly oiled when handling the glutinous rice dough to prevent sticking.
• Individual Liners: Using banana leaves or parchment paper squares prevents the sticky rice cakes from sticking to the steam tray and makes them easy to serve.
• Avoid Overcrowding: Give the cakes enough space on the steam tray to allow for even cooking.
• Freshness: These rice cakes are best enjoyed fresh and warm on the day they are made, as glutinous rice can harden when cold. If you have leftovers, re-steam them for a few minutes until soft again.