Old-Fashioned Savory Rice Pudding (Electric Cooker Version)

Miss the traditional savory rice pudding from street vendors? You can actually achieve that soulful texture with an electric cooker. The rice slurry becomes smooth and chewy after gelatinization. Ingredients: Rice Slurry: Rice flour 100g, tapioca starch 15g, water 350cc, salt 1/2 tsp. Savory Topping: Ground pork 80g, dried shiitake mushrooms 2 (soaked and chopped), dried shrimp a little, soy sauce 1 tbsp, fried shallots to taste. Garnish: Salted duck egg yolk half or 1/4 (optional). Instructions: Sauté the Topping: Sauté ground pork, chopped shiitake mushrooms, and dried shrimp. Add soy sauce and fried shallots, stir-fry evenly, and set aside. Prepare the Rice Slurry: In a pot, mix rice flour, tapioca starch, salt, and water until smooth. Heat over low heat, stirring constantly, until it thickens slightly (reaches a thick soup consistency, then turn off heat). Assemble and Steam: Lightly oil the inside of heat-resistant bowls or small deep dishes. Place the sautéed topping and salted duck egg yolk at the bottom. Pour in the prepared rice slurry (fill about 80% full). Steam in Electric Cooker: Add 1.5 cups of water to the outer pot of the electric cooker. Once the switch pops up, let it steam and then rest for 10 minutes to set. It's done! Serve with minced garlic soy sauce and pickled radish bits for a 100% authentic old-fashioned taste!