Steamed Rice Cake with Chicken (Banh Gio Nhan Ga)

I was in the mood to make a savory snack and this Banh Gio, Steamed Rice Flour Cake, came to mind. I also like that it's also a convenient lunch item that I can reheat in the microwave the next day. I remember enjoying these when I was a kid. It's most often wrapped in banana leaf and then steamed. For convenience, I'm using the foil paper and it works wonderfully well and I don't have to hunt around for some banana leaf. I also went along with the recent trend from Vietnam to add quail eggs in these steamed snacks. And I'm glad I did because it sure tastes good. So make some soon and give out some to friends! They'll love it. For this recipe, I'm using ground chicken instead of the traditional ground pork, which has much higher fat content. Oh, and don't forget to serve this with some Nuoc Mam Pha, Vietnamese dipping sauce, or with some Maggi soy sauce too. Enjoy!

steamed rice cake
It looks almost edible, except the pudding is still raw. This will soon get folded up in a parcel to be steamed.

It looks almost edible, except the pudding is still raw. This will soon get folded up in a parcel to be steamed.


RECIPE for 12 servings  (See a tutorial video here)

Prepare 12 sheets of foil, 10x10

2 package of Banh Gio, from Vietnamese market
2 can of chicken stock
6 cups of water
2 tbs salt
2 tbs sugar
4 tbs cooking oil

Mix all ingredients, except the oil, well in large soup pot. Let mix stand for at least 30 mins before cooking.
Cooking over high heat. Stirring constantly until it becomes pudding and almost translucent. Add in oil and turn off heat.


For the stuffing:

1 pound of ground pork or chicken
1 handful of dried and shredded wood ear mushroom, reconstitute with 1 cup of warm water drained and chop small
1/2 med white onion, diced
2-3 cloves of garlic, minced
2 tbs oyster sauce
1 tbs sesame oil
1 tsp sugar
1/2 tsp black pepper
12 quail eggs

Put ground chicken in a prep bowl. Add mushroom, oyster sauce, sesame oil, black pepper, sugar. Mix well.

Heat up nonstick pan. Add 1 tbs oil and saute the onion and garlic with a pinch of salt for 3-4 mins. Then add the chicken and cook for 5-7 mins. Use spatula to break the chicken into little bits and chunks. Remove from heat. The steaming process will further cook the chicken.

Place one scoop, about 3/4 cup of the cooked rice pudding in the middle of the foil sheet.
Then top the pudding with 2-3 tbs of the chicken. Also put in 1 quail egg.
Put a dollop of pudding on the top. So that you'll get the stuffing as the middle layer.
Fold the foil over like a letter. Secure the ends by fold-rolling it tightly until the two ends meet the pudding in the middle.
Have the steamer on high heat. Place the parcels in when the steamer is at boiling point. Steam for 8-10 mins.

Serve with Vietnamese dipping sauce.