筒仔米糕 / Sticky rice with pork mince

千萬不要被準備時間3小時嚇到，基本上你動手的時間只有5分鐘而已，快進來看看這道不用大腦的台灣小吃。

This tranditional sticky rice dish is a total no brainer! Don't you be scared by its' 3 hours preparation time, in fact, you only need to spend 5 minutes to through all ingridients together and viola, it is DONE!

準備時間 : 3 小時
Preparation time: 3 Hours

份量 : 2 碗
Q'ty: 2 serves

所需材料 / Ingrediants: 

長糯米 1.5杯  (圓糯米也可)   
紅蔥醬2.5 大匙 
豬絞肉 3 大匙   
醬油 1 大匙       
糖 1茶匙            
香油 少許  (無可)    
白胡椒粉 少許 (無可) 
         
Sticky Rice 1.5 cup
Shallot Sauce 2.5 Tbsp
Pork Mince 3 Tbsp 
Soy sauce 1 Tbsp 
Suger 1 tsp  
Sesame oil 1/2 tsp 
White Pepper powder 1/2 tsp  

配料 / Toppings: 

甜辣醬　Sweet chill sauce 
香菜   Coriander
魚鬆或肉鬆  Pork or fish floss

做法 / Direction:  

1. 糯米需泡水至少2小時
a. Soak sticky rice in water for at least 2 hours.
 

 2. 糯米浸泡完成後，拿一小鍋將豬肉炒至有點焦黃 ，加入紅蔥醬、醬油、糖、香油、白胡椒粉，一起拌個2分鐘。
b. After sticky rice is ready; get a fry pan and stir fry the pork mince until it turns golden brown then add all other ingrediants except sticky rice and stir them for 2 minutes.  

3. 將肉醬裝杯，份量約占杯子的1/3，杯內四周需抹點肉醬汁，才不會黏米糕。
(用鋁製金屬杯更佳，我在澳洲找不到鋁杯，只好用玻璃杯。)
c. Fill the mince stuffing to the cup until 1/3 full. Use some mince oil/sauce to spray inside the cup surface, otherwise the rice will stick to the cup and you will not be able to remove them from the cup easily.

 

4. 將浸泡過的糯米裝進杯內至8分滿，然後拿個杯子壓壓米的表面，使其緊實，最後加水至剛好蓋過糯米，下鍋蒸約50分鐘。

PS: 若你用鋁杯、並有大同電鍋者，約1.5杯外鍋水即可。

PS: 若你用玻璃杯， 並有大同電鍋者，應該約2.5杯外鍋水，我沒試過，你有試過的話告訴我。

d. Fill the cup with rice until it's 80% full and use the botton of glass to press it in order to make the content tight; then pour the water for just enougth to cover the rice. Steam them for 50 minutes.

5. 蒸好後，那把用熱水燙過的小刀子，延杯內的邊緣劃一圈，拿個碗蓋在杯上，然後翻轉過來。

e. Heat the knight blade with running hot water and run that knight blade around the edges of your glass.

 Cover the glass with a serving bowl and turn it upside down to dish the rice. 

6. 呈盤後加點甜辣醬、香菜及魚鬆(肉鬆)，即可。

g. Serve it with some sweet chill sauce, fish (pork) floss and coriander.