Description
A traditional dish of Taiwan's indigenous peoples (Amis, Tsou, etc.). Flavorful sticky rice steamed/baked directly over fire inside raw bamboo tubes stuffed with seasoned sticky rice and pork.
Restaurants serving Bamboo Tube Sticky Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Bamboo Prep] Cut fresh Taiwanese bamboo (like Makino bamboo) at the nodes to make cup-like 'bamboo tubes' closed at one end, open at the other.
- [Ingredients] Soak long-grain glutinous rice. Sauté pork, dried shiitake, and shallots, season with soy sauce, rice wine, salt, and white pepper, then mix with the rice.
- Pack the seasoned rice into the bamboo tubes. Since rice expands, fill only to 70-80%.
- Pour water to cover the rice, seal the opening firmly with banana leaves (or foil), and tie with string.
- Place the tubes over a charcoal grill net or in a giant steamer for ~
- hour to steam-bake.
- [Serving] At stalls, split the hot bamboo tube lengthwise 'crack!' with a machete or special machine, peeling the rice off along with the thin inner bamboo membrane. The refreshing bamboo scent has transferred to the rice.
Learn more Spice, substitutes, tips
Key spices
Natural refreshing aroma of bamboo
Substitutes at Japanese supermarkets
Wrap sticky rice in bamboo sheath and steam (Zongzi style)
Pairing
Millet wine or Warm Tea
Trivia
[For Everyone] A soul food always sold in indigenous tourist spots like Wulai or Sun Moon Lake. Originated from the wisdom of using bamboo as a pot to cook rice when hunting. The ultimate outdoor meal where bamboo aroma stimulates the appetite.
Eating tips & etiquette
[Unique Eating] The 'translucent thin bamboo membrane (Zhu Mo)' stuck around the rice when split is packed with aroma and nutrition; the authentic manner is absolutely eating it together with the rice without peeling it off!
Allergen
Wheat, Pork, Soy