Today, I’m paying a visit to my dear grandaunt and granduncle. I’ve decided to whip up their all-time favourite dish, steamed glutinous rice cake, using a cherished recipe from our hometown of Zhongshan (中山) in Guangdong province.
My granduncle and his family’s journey to Australia dates back to the early 1900s, during the bustling gold rush era. Back then, my granduncle’s father established a quaint peanut shop in Newcastle, complete with a hidden roasting workshop in the rear. In that little shop, a corner table was a gathering spot for wise old Chinese ladies who dropped by daily for a cup of fragrant Chinese tea and hearty chats.
My granduncle was a bright scholar who attended high school and excelled academically. However, when his father passed away unexpectedly, he made the heartfelt decision to take the reins of the family business instead of pursuing university studies—a testament to his deep sense of filial duty as the only son.
In the 1940s, my granduncle returned to Zhongshan for an arranged marriage. He wed a lovely and well-educated young woman from an affluent family. My grandaunt, for the first time, found herself in Australia without the assistance of a household servant. Determined and resourceful, she learned to cook, master the English language, and lovingly raised six children.
As the years rolled on, the peanut shop was eventually sold to a formidable competitor, prompting our family to venture into the realm of Chinese cuisine by opening a bustling restaurant. The toil and dedication they invested were immeasurable; their children recall them being in the restaurant ‘all the time.’ In the early 1970s, the family relocated to Sydney to accommodate the educational pursuits of their children, who were attending universities across the city.
When I completed my high school education in China during the 1980s, my granduncle graciously sponsored my journey to Australia. He found a school for me, covered the exorbitant school fees, and even arranged for my airfare. I lived under their roof until I could stand on my own two feet. Thanks to their boundless generosity, I’ve been blessed with a wonderful life in this beautiful country. I remain eternally grateful for their unwavering support, kindness, and care.
And now, as a token of my appreciation, I’m bringing them the special hometown-style rice cake, a dish that’s sticky with glutinous rice, delightfully bouncy with tapioca, juicy from the white radish, sweet and flavorful courtesy of the Chinese sausage and dried shrimps, and with a dash of spiciness from the green shallot. It’s a taste of our shared history and a small way of saying thank you for the love and warmth they’ve shown me over the years.
Ingredients
- 100g rice flour
- 40g glutinous rice flour
- 40g tapioca flour
- 1 cup water
- 200g fresh Asian white radish (also referred to as Daikon radish), grated
- 2 cooked Chinese sausages (steamed for 20 minutes) or 2 strips of bacon, finely sliced
- Approx. 20g Asian dried shrimp, soaked in hot water for 5 minutes, then drained
- Salt and white pepper to taste
- Cooking oil
- Garnish: thinly sliced green shallots
Dipping Sauce:
- A small dash of light soy sauce (say, 1 tsp)
- A small dash of dark soy sauce (say, 1 tsp)
- A dash of sesame oil (say, 1 tsp)
Method
Sauté Ingredients:
- Heat some cooking oil in a frying pan over medium heat.
- Briefly sauté the sliced Chinese sausages (or bacon) and dried shrimp for 1-2 minutes until they become aromatic.
- Add the grated radish and sauté for another 1-2 minutes.
- Set this mixture aside to cool.
Prepare the Rice Cake Mixture:
- In a mixing bowl, combine the rice flour, glutinous rice flour, and tapioca flour with 1 cup of water. Mix until well combined.
- Add the sautéed radish, Chinese sausages, and dried shrimp to the flour mixture, along with salt and pepper to taste. Mix everything together thoroughly.
Steam the Mixture:
- Transfer the mixture into a shallow bowl suitable for steaming.
- Steam it for approximately 30 minutes or until it sets.
- Allow it to cool before slicing it into small pieces.
Dressing and Garnish:
- Drizzle a dressing made with light soy sauce, dark soy sauce and sesame oil over the sliced rice cake.
- Garnish with thinly sliced green shallots.
Enjoy your homemade rice cake!
delish Home Cook - happiness is homemade 
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