Hakka Bamboo Tube Rice (Zhu Tong Fan)

竹筒饭

Hakka Bamboo Tube Rice (Zhu Tong Fan) — Home-styleMeizhou home cooking.

Ingredients

• glutinous rice
• dried shiitake mushrooms
• cured pork belly (meat-only, no skin)
• light soy sauce
• scallion greens

Instructions

1. Soak glutinous rice overnight. Drain thoroughly. Mix with rehydrated shiitakes (sliced), cured pork belly, light soy sauce, and 30 ml reserved mushroom soaking liquid. (Rice clings lightly to fingers but no free moisture remains)
2. Pack mixture tightly into two 15 cm stainless steel bamboo molds (or parchment-lined 15 cm × 7 cm loaf pans), pressing down firmly with spoon handle. (Surface is smooth and compact, no air pockets visible)
3. Steam over boiling water in a large pot fitted with rack. Cover molds with foil; steam 40 minutes, checking water level halfway. (Constant thick steam escapes from pot lid seams)
4. Carefully remove molds. Unmold onto cutting board. Slice each tube crosswise into 3 thick rounds. (Rounds hold clean shape with slight sheen)
5. Sprinkle generously with scallion greens. Serve warm. Optional: drizzle with ½ tsp toasted sesame oil per slice. (Scallions retain bright green color and crisp texture)