Five-Color Fried Sticky Rice Cake
Ingredients:
– Carrot
– Reishi mushrooms
– Corn
– Chinese sausage
– Vietnamese pork sausage
– Sticky rice cake
– Cheese
– Seasonings: fish sauce, pork floss, seasoning powder, pepper
How to Make Five-Color Fried Sticky Rice Cake
First, wash and dice all the ingredients. Blanch the mushrooms, corn, and vegetables in boiling water for about 2 minutes, then drain and set aside.
Next, place the sticky rice cake in a pan with 300ml of water and cook over medium heat. Mash the rice cake, adjust to low heat, and fry for another 4-5 minutes until the water evaporates and the cake turns golden and crispy. Flip it over and fry the other side until cooked, then turn off the heat. Spread out some baking paper, sprinkle roasted sesame seeds on it, and place the rice cake on top. Spread cheese evenly over the cake, then top with the blanched vegetables, Chinese sausage, and Vietnamese pork sausage.
Five-Color Sticky Rice Cake
Now, carefully roll up the baking paper to shape the cake into a cylinder. Then, cut it into bite-sized rounds.
How to Make Porridge from Leftover Sticky Rice Cake
This unique dish is made from leftover sticky rice cake, along with some simple and convenient ingredients.
Ingredients
– Leftover sticky rice cake (½ or 1 cake)
– Seasonings: fish sauce, pork floss, seasoning powder, pepper
– Chicken, ham, or other meat of your choice
– Green onions
How to Make Porridge with Sticky Rice Cake
Place the leftover sticky rice cake in a pot of boiling water. You can cut the cake into smaller pieces to speed up the process. Once the cake softens, use a spoon to mash and mix it into the water. Add salt, seasoning powder, or fish sauce to taste.
Delicious Porridge Made from Sticky Rice Cake
Next, add the diced meat and seasoning powder to taste. This porridge is a great way to use up leftover sticky rice cake, and it makes for a warm and comforting meal for the whole family. It goes well with pickled shallots, pickled cucumbers, pork floss, and other traditional sides.
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