DTF-Inspired Shanghai Rice Cakes

DTF-inspired Shanghai rice cakes with shrimp and pork belly, photo by Kat Lieu

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Hi Fam, if you’re from the Pacific Northwest, chances are you love Ding Tai Fung’s delicious soup dumplings and unforgettable pan-fried Shanghai rice cakes. Now you don’t have to wait in those long lines to enjoy their rice cakes because my DTF-inspired recipe will show you how to make this addictive dish at home very quickly and easily! This is also a great dish to eat to celebrate the upcoming Lunar New Year, as nian gao (or rice cakes) is an auspicious food to eat during the new year! Enjoy!

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Yield 4

Author Kat Lieu

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Print

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DTF-Inspired Shanghai Rice Cakes (with any protein) recipe by Kat Lieu

If you’re from the Pacific Northwest, chances are you love Ding Tai Fung’s delicious soup dumplings and unforgettable pan-fried Shanghai rice cakes. Now you don’t have to wait in those long lines to enjoy their rice cakes because my DTF-inspired recipe will show you how to make this addictive dish at home, very quickly and easily! This is also a great dish to eat to celebrate the upcoming Lunar New Year, as nian gao (or rice cakes) is an auspicious food to eat during the new year!

Ingredients

For the sauce

• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon black sesame oil (you can substitute it with peanut oil)
• 1 tablespoon black vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Shaoxing, rice, or cooking wine
• For thickening the sauce:
• Mix 1 teaspoon cornstarch with 1 teaspoon cold water
• For greasing the pan:
• 1 to 2 teaspoons neutral oil

• 3 to 4 stalks scallions, chopped into 3 to 4-inch segments
• 3 to 4 garlic cloves, minced
• A small piece of ginger, about half a thumb-sized, minced
• About 1/2 to 1 pound of any protein of choice, chopped (firm tofu, shrimp, pork, beef, chicken, seitan, or a mix) I used shrimp and pork belly in my dish
• About 1 to 2 cups baby bok choy or napa cabbage, washed, dried, and chopped
• About 16 oz rice cakes (buy from H-Mart or your local Asian supermarket)

Instructions

To make the noodles

1. 1. Rehydrate the rice cakes according to the instructions on the packaging. Usually, you need to boil them in water for about 3 minutes. Strain and set aside. If the rice cakes are hot, they will stick and clump together. To avoid this, transfer them to a bowl of ice-cold water after boiling them. Be sure to strain before adding to the wok or frying pan.
2. 2. Add all the sauce ingredients into a bowl and mix.
3. 3. Heat the wok or frying pan until the smoke point before adding the neutral oil. Add the aromatics (garlic, ginger, scallions) and cook over medium-high heat until the garlic is golden. Add your protein of choice and cook until slightly browned on both sides, then add the bok choy or napa cabbage.
4. 4. Since this is a stir-fry dish, be sure to stir as you fry your ingredients. Add the rice cakes. If you find any ingredients sticking too much to the wok or frying pan, deglaze with a splash of rice or Shaoxing wine.
5. 5. Pour in the sauce (some of it may have settled to the bottom of the bowl, so give it a stir first) and stir to mix and coat all the ingredients with the sauce. Add the cornstarch slurry and stir again.
6. 6. Once the sauce and slurry have thickened and everything is nicely coated with sauce, remove from heat and serve hot. A little chili crisp oil goes nicely with these rice cakes, especially for those who crave a little heat. Enjoy!

Recommended Products:

Modern Asian Baking at Home Cookbook

Waffle Maker

monfish Pullman Loaf Pan w Cover Bread Toast Mold corrugated loaf Pan w lid 1lb dough Alluminum Alloy Non Stick Gold (8.5X4.75X4.375INCH)

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About this Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.

She is the newly-proclaimed “doyenne of Asian-style home baking!” Thanks, Radii China! Work with us today!