Mugwort Rice Cakes (Hakka Pig Basket Cake)

Name: Mugwort Rice Cakes (Hakka Pig Basket Cake)
Cuisine: American
Ingredients: 1.1 lbs ground pork; 5 large shiitake mushrooms; as needed Dried shrimp,; 6 shallots; 1 1/2 tablespoons oyster sauce; 4 cups glutinous rice flour (about 500 grams); 2/3 cup rice flour (about 80 grams); 1 2/3 cups water (about 400 grams); 2 tablespoons oil (about 30 grams); 1/2 tablespoon sugar; 1/4 teaspoon salt; 1 handful mugwort; as needed Wild ginger leaves,

陸蓮兒 @cook_6827507

Mugwort rice cakes, shaped like a pig basket, are called 'mugwort buns' or 'pig basket cakes' by the Hakka people. The name comes from their pig basket-like shape. According to Hakka tradition, the dough is kneaded together with the mugwort, which is boiled and squeezed dry to remove the green color. This method keeps the cakes soft and chewy even when cooled.

Tasting Notes

Following the Hakka traditional method, the dough is kneaded together with the mugwort, which is boiled and squeezed dry to remove the green color. This method keeps the cakes soft and chewy even when cooled.

Tasting Notes

陸蓮兒 @cook_6827507

Tasting Notes

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Ingredients

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Filling
1.1 lbsground pork
5large shiitake mushrooms
as neededDried shrimp,
6shallots
1 1/2 tablespoonsoyster sauce
Dough Ingredients
4 cupsglutinous rice flour (about 500 grams)
2/3 cuprice flour (about 80 grams)
1 2/3 cupswater (about 400 grams)
2 tablespoonsoil (about 30 grams)
1/2 tablespoonsugar
1/4 teaspoonsalt
1 handfulmugwort
as neededWild ginger leaves,

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Steps

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1

Prepare the ingredients.
2

Boil fresh mugwort in water for 5 minutes, rinse with cold water, squeeze dry, chop finely, and set aside.
3

Slice the shallots. Soak dried shiitake mushrooms in water until soft, squeeze out excess water, and dice. Wash and dry wild ginger leaves, then cut into appropriate sizes. If unavailable, use non-stick baking paper instead.
4

Heat oil in a pan over medium heat, sauté shallots, mushrooms, and dried shrimp until fragrant, then remove. Sauté ground pork until cooked, then add the sautéed ingredients and 1 1/2 tablespoons of oyster sauce. Mix well to make the filling.
5

For the glutinous rice dough: 1. Mix glutinous rice flour, rice flour, sugar, salt, water (reserve 50 grams), and oil to form a dough. 2. Take about 100 grams of dough, roll into a ball, flatten, and boil in water until it floats. This becomes the rice cake base. 3. Add the hot rice cake base to the dough from step 1 and knead into a glutinous rice dough.
6

Knead the mugwort into the glutinous rice dough. If too dry or hard, gradually add the reserved water, 10 grams at a time, until the dough reaches the desired moisture. This step accounts for varying moisture levels in the mugwort.
7

Follow the wrapping process as shown in the picture, ensuring the seam is facing down. Lightly oil the surface of the leaves and wrapped cakes to prevent sticking and drying out.
8

To prevent the dough from drying out, cover with a damp cloth.
9

Place in a steamer, cover, and steam over high heat. Once boiling, reduce to medium heat and steam for a total of 20 minutes.
10

Every 5 minutes, open the lid and fan away the steam to prevent the cakes from collapsing.