Bamboo Shoot Rice Cake

Bamboo Shoot Rice Cake

　　The making of bamboo shoot rice cake involves two parts: the wrapper and the filling. The wrapper is made from potato starch, mixed and kneaded with boiling water, and combined with an appropriate amount of cooked taro or sweet potato to form thin, small, round pieces. The filling primarily consists of half-fat, half-lean pork and bamboo shoots (preferably winter bamboo shoots), both finely chopped, along with dried shrimp, shredded squid, mushrooms, pepper, salt, and so on. The wrapper is then wrapped around the filling, sealed securely into a crescent shape, and boiled in hot water until the wrapper floats to the surface, indicating it is cooked. It can then be served with seasonings—deliciously smooth and tasty.