As we need to stay at home for social distancing. We use it as the family together time and coping well. Some working families with two school kids and have a tough time. Children learn from their teachers through the computer and parents need to take turns setting up the computer for children. It is also kind of frustrating for both teachers and children. I hope the COVID 19 days are over soon and things are back to normal and everybody is healthy. Because of this situation in the whole world and the need for social distancing, some Chinese restaurants are shut down. One of my favorite Dim Sum restaurants is closed and not even cater for the take out food.
I found out that some of my friends tried to make homemade Dim Sum and snacks. I always thought 0f making this steam rice cake that we used to eat in China Town in Yangon. It was a small roadside stall where one lady was shallow-fried that rice cakes in the flat pan with a little oil. Then she served the fried rice cake with two types of sauces. One is the sweet sauce and the other was spicy chili garlic sauce.
This rice cake can be made with two types of vegetables: pumpkin meat or taro root.
I tried to make with taro roots because of its texture and taste, and also because it can bind the rice cake to be well-formed. I will add chives just to make some new flavor to it (or) we may use spring onion too. ( We can still use carrot or Pumpkin instead of using Taro.)
It needs to be steam in the mold cup and cooled down. Some would just eat it right away after steaming because it is also good as it is. I planned to make this food because I would like my niece and nephew to try this since they always want to try out new food that makes them some excitement.
Awe Kayy Kyi (Shallow fried steamed rice cake)
Ingredients
1 cup Taro Roots (Boiled and mashed)
2.5 cups Rice Powder
0.5 cup Sweet rice powder
1.5 cup Chicken broth
1 tsp Black Pepper
1/2 tsp White pepper
2 tbsp Thinly sliced chives
1tsp Ginger Juice
2 tbsp Thinly chopped boiled pork meat or ham
1 tbsp Crispy fried shallots
1 tsp Dried shrimp powder
Instruction
1. In the Bowl, add rice powder, chicken broth, ginger juice, black pepper, white pepper together and mix with fork or whisk. We may use the stand chopper or blender.
2. Then add the mashed taro roots, meat, chives, crispy fried shallot, and shrimp powder in the bowl and mix thoroughly to blend all the ingredients well.
3. In the quart size mold steel cups or cake pan, add that pre-mixed paste into it and stem in the water bath in the oven or in the steamer. Steam for 1 hour to make all the thick rice mixture turned into the block of cake.
4. We can consume right away after steaming because it is fragrant and taste good.
5. We may choose to fry the next day also taste super crispy on outside chewy inside together with chili garlic sriracha sauce, or maple syrup, or caramel sauce.
6. We can cool it down in the fridge for a few hours or 1 day and cut into 4 or 6-inch square of 1/3 inch thickness.
7. In the non-stick skillet, add 2-3 tbsp of oil and shallow fry the rice cakes till both sides are golden brown and crisp.
8. We may also choose to enjoy it without sauce just after the rice cakes are fried.
9. Pair this snack with green tea to make a perfect evening snack for chit-chatting with your friends. Enjoy!
