How do you easily make the best Cantonese Sticky Rice Siu Mai at home? Check out this video now to find out!
12 round wonton sheet 1 ½ cup of sticky rice 1/2 of a tablespoon of pork oil 2 tablespoons of minced la rou bacon 2 dried shiitake mushroom, soak in water overnight and minced 1 tablespoon of minced scallions 1 teaspoon of minced carrots 1 tablespoon of oyster sauce a pinch of salt a pinch of five spices a dash of sesame oil
Soak 1 ½ cup of sticky rice for 2 hours and drain all the water. In a bowl, add the sticky rice and water to the same level as the rice. Add a pinch of salt and ½ of tablespoon of pork oil. (Sticky rice has a lot of ability to absorb so the pork oil will make its texture even better.) Steam it for 25 minutes.
In the steamed sticky rice, add 2 tablespoons of minced la rou bacon, 2 tablespoons of minced shiitake mushroom, 1 tablespoon of minced scallions, 1 teaspoon of minced carrots, 1 tablespoon of oyster sauce, a pinch of five spices, a dash of salt, a dash of sesame oil, and mix well.
Then put a wonton wrapper on top of your palm. Scoop about 1 tablespoon of filling on the center of the wrapper. Then place the wrapper between your index finger and your thumb. Gather all the corners and wrap firmly with your index finger and thumb. At the same time, push the filling down with a spoon. Steam for 8 minutes.
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Hi everyone, it's CC. And with me here is Chef Luo Mai Shifu.
You know how I always talk about him, that he taught me this, he taught me that.
So today we're very lucky to have him on our show.
And together we're going to make this super amazing, delicious Cantonese sticky rice xiaomai.
It's going to be so good. Let's get started.
Alright, so let's start by soaking one and a half cup of sticky rice for two hours and then drain all the water.
Then in a bowl we're going to add the sticky rice and also add water to the same level as the rice.
Now we're going to add a pinch of salt, a pinch of five spices, about half of a tablespoon of pork oil or like pork fat.
The reason that we're using pork fat is because sticky rice has a lot of ability to absorb oil.
And then the pork fat is going to make the texture of the sticky rice even more delicious and yummy.
And now we're just going to steam it for about 25 minutes.
Now after 25 minutes we're going to take out the steamed sticky rice and we're going to add about two tablespoons of minced la rou bacon in here.
And also two tablespoons of minced shiitake mushroom.
One tablespoon of minced scallions.
One teaspoon of minced carrots.
One tablespoon of oyster.
A pinch of salt.
A dash of sesame oil.
And we're just going to mix everything really well.
Then we're going to put a wonton wrapper on top of your palm.
And we're going to scoop about one tablespoon of the filling on the center of the wrapper.
And then we're going to place the wrapper between your index finger and your thumb.
And we're going to gather all the corners and wrap firmly with your fingers.
At the same time we're going to try to push the filling down with a spoon just like this.
Now just repeat the same step with the rest of the filling and the wrappers.
And lastly we're going to steam it for about eight minutes.
Alright guys so now let's give our sticky rice xiaomai a try.
There you go. I'm going to take this one.
It looks really beautiful.
Look at these rice. They're almost like translucent.
It's so beautiful. It smells really nice too.
How do I describe this goodie?
It's like the sticky rice almost absorbs all the flavors of the mushroom and also the cured meat.
It's just so floral, so delicious at the same time.
Alright guys so I'm going to see you again next Tuesday at the same time at 2pm on YouTube.
If you have any questions, feel free to comment below.
And if you haven't subscribed, subscribe. Thumbs up, share this video. Bye!
