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Steamed Pork & Rice Chrysanthemums Recipe
|Sweet glutinous rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Red food coloring||2 Drop|
|Yellow food coloring||3 Drop|
|Ground pork||1 Pound|
|Green onions||2 , minced|
|Sesame seed oil||2 Teaspoon|
|Medium japanese soy sauce||2 Tablespoon|
|Chicken stock/Water||2 Tablespoon|
|Ginger root||1 , grated|
|Garlic||1 Clove (5 gm), finley minced|
|Soy sauce dip||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2987 Calories from Fat 1074
% Daily Value*
Total Fat 119 g183.6%
Saturated Fat 38.9 g194.3%
Trans Fat 0 g
Cholesterol 539 mg
Sodium 8910.6 mg371.3%
Total Carbohydrates 362 g120.5%
Dietary Fiber 1.8 g7.4%
Sugars 137.2 g
Protein 123 g246%
Vitamin A 24.7% Vitamin C 30%
Calcium 12.4% Iron 84.1%
*Based on a 2000 Calorie diet
Pour off milky water and add fresh water.
Continue washing rice and changing water until water is clear.
Drain rice and divide between 2 medium-size bowls.
Add 1 cup of water to each bowl.
Add red food coloring to rice in 1 bowl, yellow food coloring to rice in other bowl.
Soak at least 6 hours or overnight.
In a large bowl, combine pork with egg, green onions, sesame seed oil, soy sauce, chicken stock, sake, salt, gingerroot and garlic.
Drain each bowl of rice separately into a fine strainer; place each on a separate plate.
Form 16 to 18 pork patties, approximately 2-inches in diameter and about 3/4-inch thick.
Press tops and sides of 1/2 of patties into pink rice.
Press remaining patties into yellow rice.
In a wok or deep pot, bring water to a boil over high heat.
Line a steamer tray with a dampened piece of cheesecloth.
Put patties on cheesecloth, rice-sides up.
Cover and place over boiling water.
Reduce heat to medium-high.
Steam 30 minutes or until pork is no longer pink inside and rice is tender.
Place 1 pink and 1 yellow rice chrysanthemum on each serving plate.
Garnish with a chrysanthemum leaf, if desired.
Serve with Spicy Soy Sauce Dip.