Din Tai Fung’s Shanghai Rice Cake is a beloved dish that perfectly blends chewy texture with savory flavors. Originating from Shanghai, this classic treat has gained worldwide fame for its delicate balance of taste and simplicity. We love how it captures the essence of traditional Chinese cuisine in every bite.
Making this dish at home lets us enjoy the authentic experience without leaving our kitchen. With just a few key ingredients and straightforward steps, we can recreate the mouthwatering flavors that make Din Tai Fung’s rice cake so special. Whether you’re a fan of Asian cuisine or looking to try something new, this recipe is a must-try for an unforgettable meal.
Ingredients
To craft the authentic Din Tai Fung Shanghai Rice Cake, we need a handful of carefully chosen ingredients. These components work together to deliver the perfect balance of chewiness, savoriness, and rich flavor that defines this classic dish.
Rice Cake Ingredients
Our base is the Shanghai rice cake — simple yet essential. Here’s what we’ll need:
- 1 cup of rice cake slices (about 200g), preferably pre-sliced for easy cooking
- 2 tablespoons vegetable oil for frying
- 2 cloves garlic, minced to infuse aromatic flavor
- 1/2 cup napa cabbage, thinly sliced to add texture and freshness
- 3 green onions, chopped, for a mild oniony bite
- 100g pork belly or lean pork, thinly sliced (optional but traditional)
- 1/2 teaspoon salt for seasoning
- 1/4 teaspoon white pepper for subtle heat and earthiness
Sauce Ingredients
The sauce defines the dish’s savory depth. We combine traditional Chinese seasonings as follows:
| Ingredient | Amount | Purpose |
|---|---|---|
| Soy sauce | 2 tablespoons | Saltiness and umami |
| Oyster sauce | 1 tablespoon | Rich, slightly sweet umami |
| Shaoxing wine | 1 tablespoon | Adds depth and aroma |
| Chicken broth | 1/2 cup | Liquid base, moistens rice cakes |
| Sugar | 1 teaspoon | Balances savory flavors |
| Cornstarch | 1 teaspoon | Thickens the sauce |
Optional Garnishes
To elevate our dish visually and flavor-wise, consider these garnishes:
- Chopped fresh cilantro for bright herbal notes
- Toasted sesame seeds to add nuttiness and crunch
- Thinly sliced chili peppers for a spicy kick
- Extra green onions for freshness and color contrast
Using these ingredients lets us recreate the authentic Din Tai Fung Shanghai Rice Cake experience right in our kitchen with the perfect balance of texture and flavor.
Equipment Needed
To perfectly recreate the Din Tai Fung Shanghai Rice Cake at home, having the right equipment ensures smooth preparation and authentic results. Here is a detailed list of tools we recommend for this recipe:
| Equipment | Purpose |
|---|---|
| Non-stick skillet or wok | For stir-frying rice cakes and vegetables evenly without sticking |
| Cutting board | For safe and efficient chopping of ingredients |
| Sharp chef’s knife | To finely slice garlic, green onions, and napa cabbage |
| Measuring spoons | For precise measurement of sauce ingredients like soy sauce and oyster sauce |
| Mixing bowl | For combining sauce ingredients thoroughly |
| Spatula or wooden spoon | To toss and stir the rice cake mixture gently while cooking |
| Small whisk | To blend cornstarch slurry smoothly into the sauce |
| Serving plate or shallow bowl | To present the finished dish attractively |
Additional Tips on Equipment
- We prefer a wok for its high heat retention which delivers that perfectly seared texture essential for the rice cakes.
- Use a non-metal spatula to avoid scratching your skillet or wok surface.
- A small sieve can be handy if rinsing and draining rice cakes before cooking.
With these essential tools ready, we can achieve the precise texture and flavor that make the Shanghai Rice Cake so special and true to the Din Tai Fung tradition.
Prep Work
Before cooking our Din Tai Fung Shanghai Rice Cake, thorough preparation ensures each ingredient delivers the authentic flavors and textures we want. Let’s carefully organize the steps to get everything ready for the perfect stir-fry.
Preparing the Rice Cakes
To achieve the signature chewy texture of Shanghai Rice Cake:
- Use sliced rice cakes that are fresh or fully thawed if frozen.
- Soak the rice cakes in warm water for about 20 minutes. This softens them slightly and prevents clumping during cooking.
- After soaking, drain and pat dry with a paper towel to avoid excess moisture which can cause splattering in the pan.
Tip: If your rice cakes are stuck together, gently separate them using your fingers after soaking to keep them from breaking.
Preparing the Sauce
Our sauce blend is critical for delivering that savory depth Din Tai Fung is famous for. We prepare it ahead to streamline cooking:
- In a small bowl, combine the following ingredients:
| Ingredient | Measurement |
|---|---|
| Soy sauce | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Shaoxing wine | 1 tablespoon |
| Chicken broth | 1/3 cup |
| Sugar | 1 teaspoon |
| Cornstarch | 1 teaspoon |
- Use a small whisk or fork to blend the cornstarch thoroughly with the other liquids to create a smooth slurry. This prevents lumps and ensures the sauce thickens evenly.
Note: Preparing the sauce in advance allows flavors to marry and ensures quick, efficient addition during stir-frying.
Preparing Additional Ingredients
Properly prepping vegetables and optional proteins enhances both flavor and texture in our dish:
- Napa cabbage: Rinse well, then slice into 1-inch wide strips.
- Green onions: Clean and chop both white and green parts separately, as whites go in early to soften, greens later for freshness.
- Garlic: Mince finely to release aromatic oils.
- Pork (optional): Thinly slice into bite-sized pieces for quick, even cooking.
Pro Tip: Prepare all ingredients and keep in separate bowls to ensure a smooth cooking process and prevent any ingredient from overcooking or burning.
Cooking Instructions
Follow these precise steps to recreate the Din Tai Fung Shanghai Rice Cake at home with perfect texture and flavors.
Stir-Frying the Rice Cakes
- Heat the oil: Warm 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat until shimmering.
- Sauté garlic: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
- Cook vegetables and protein: Toss in 1 cup napa cabbage (chopped) and ½ cup sliced green onions. If using pork, add ½ cup thinly sliced pork now. Stir-fry for 2–3 minutes until the pork is nearly cooked and vegetables start to soften.
- Add rice cakes: Drain soaked rice cakes well, then add 10 ounces of the rice cakes to the pan. Stir gently to combine. The rice cakes should be heated through and slightly crispy on the edges after about 3 minutes of stirring.
- Keep stirring: Use a non-metal spatula or wooden spoon to keep the rice cakes from sticking or clumping together.
Combining with Sauce and Garnishes
- Add sauce: Pour in the prepared sauce mixture evenly over the rice cakes and vegetables.
- Simmer to thicken: Stir constantly and let the sauce come to a gentle simmer. Continue cooking for 2–3 minutes until the sauce thickens and coats the rice cakes evenly.
- Final touch: Adjust seasoning by adding salt or additional soy sauce if desired.
- Garnish as desired: Sprinkle with chopped cilantro, toasted sesame seeds, sliced chili peppers, and extra green onions for vibrant flavor and presentation.
- Serve immediately: Transfer the dish to a serving plate and enjoy while warm to fully experience its characteristic chewy texture and savory taste.
| Step | Key Action | Time | Notes |
|---|---|---|---|
| Heat oil | Warm vegetable oil | ~1 min | Medium-high heat |
| Sauté garlic | Stir-fry until fragrant | 30 seconds | Avoid browning |
| Cook vegetables and protein | Stir-fry cabbage, green onions, pork | 2–3 minutes | Pork should be nearly cooked |
| Add rice cakes | Stir to combine | 3 minutes | Heat through, edges slightly crispy |
| Add sauce and simmer | Pour sauce, cook until thickened | 2–3 minutes | Stir constantly |
| Garnish and serve | Add toppings and plate | Immediate | Serve while hot for optimal texture and taste |
Serving Suggestions
To fully enjoy our Din Tai Fung Shanghai Rice Cake, we recommend serving it hot and fresh right off the stove. The dish’s signature chewy texture and rich savory sauce are at their best when immediately consumed.
Here are some ideal serving ideas to elevate the experience:
- Pair with light soups such as a classic hot and sour soup or clear broth to balance the rice cake’s dense texture.
- Serve alongside steamed dumplings or xiao long bao for a complete Din Tai Fung-style meal.
- Garnish with extra toasted sesame seeds and thinly sliced green onions for enhanced aroma and crunch.
- Add a side of pickled vegetables to introduce a refreshing tangy contrast.
Temperature and Presentation Tips
| Serving Element | Recommendation |
|---|---|
| Temperature | Serve immediately while piping hot |
| Plating | Use a shallow dish to spread rice cakes evenly |
| Garnishing | Sprinkle cilantro, chili flakes, and sesame seeds generously |
| Accompaniment | Pair with light soy sauce or chili oil on the side |
“Serving the Shanghai Rice Cake hot preserves its characteristic chew and melds the sauce flavors beautifully on the palate.”
Complementary Beverages
To complement the dish’s savory profile, consider these beverages:
- Jasmine or green tea for a refreshing palate cleanser.
- Light lager or crisp white wine balances the richness without overpowering.
- A subtly sweetened iced tea adds pleasant contrast.
With these Serving Suggestions, our Din Tai Fung Shanghai Rice Cake becomes a bistro-worthy meal that delights every sense while honoring its traditional roots.
Make-Ahead and Storage Tips
To enjoy the Din Tai Fung Shanghai Rice Cake at its best even after preparation, proper make-ahead and storage techniques are essential. Here’s how we can manage this dish efficiently without sacrificing its beloved texture and flavor.
Make-Ahead Preparation
- Soak the rice cakes in warm water for at least 30 minutes ahead of cooking. This allows the rice cakes to soften and prevents sticking during the stir-fry.
- Prepare the sauce mixture in advance by combining all sauce ingredients in a sealed container. Keep it refrigerated for up to 2 days to streamline the cooking process.
- Chop vegetables and proteins and store them separately in airtight containers. This keeps ingredients fresh and ready for quick assembly.
Storage Guidelines
| Item | Storage Method | Storage Duration | Notes |
|---|---|---|---|
| Cooked Shanghai Rice Cake | Airtight container in fridge | Up to 2 days | Reheat gently to preserve texture |
| Soaked uncooked rice cakes | Covered in water in fridge | Up to 1 day | Change water daily to avoid fermentation |
| Prepared sauce | Sealed jar/container | Up to 2 days | Stir well before use |
| Chopped vegetables | Airtight container in fridge | Up to 1 day | Use fresh for best flavor |
Tips for Reheating
- Heat a non-stick pan with a small amount of oil over medium heat.
- Add the cold cooked rice cake and stir-fry gently to restore softness and slight crispiness.
- If the mixture seems dry, add a splash of chicken broth or water to regain moisture.
- Avoid microwaving as it can cause the rice cakes to become rubbery.
Important Reminder
“The chewy texture of the rice cake is the hallmark of this dish. Proper soaking before cooking and careful reheating after storage ensure that texture remains intact, allowing us to enjoy this savory delight just like fresh.”
Following these make-ahead and storage tips ensures our Din Tai Fung Shanghai Rice Cake retains its authentic flavor, texture, and visual appeal, ready to impress at any time.
Conclusion
Making Din Tai Fung’s Shanghai Rice Cake at home is a rewarding experience that brings authentic flavors straight to our kitchen. With simple ingredients and clear steps, we can enjoy that signature chewy texture and savory sauce anytime.
By following the prep and cooking tips, we ensure every bite delivers the perfect balance of taste and texture. Whether for a weeknight dinner or a special occasion, this recipe lets us savor a beloved classic with ease and confidence.
Frequently Asked Questions
What is Din Tai Fung’s Shanghai Rice Cake?
Din Tai Fung’s Shanghai Rice Cake is a traditional Chinese dish known for its chewy texture and savory flavors. It features stir-fried rice cake slices with garlic, napa cabbage, and optional pork, all coated in a rich sauce made from soy sauce, oyster sauce, and Shaoxing wine.
What ingredients are needed to make Shanghai Rice Cake?
Key ingredients include rice cake slices, vegetable oil, garlic, napa cabbage, green onions, and optional pork. The sauce typically contains soy sauce, oyster sauce, Shaoxing wine, chicken broth, sugar, and cornstarch.
How do I prepare rice cakes before cooking?
Soak the rice cake slices in warm water for at least 30 minutes. This softens them and prevents sticking during cooking, ensuring the rice cakes achieve their signature chewy texture.
What equipment is essential for cooking this dish?
You’ll need a non-stick skillet or wok for even heat, a cutting board, sharp knife, measuring spoons, a spatula or wooden spoon for stirring, a small whisk for mixing the sauce, and a serving plate.
Can I make Shanghai Rice Cake without pork?
Yes, pork is optional. You can omit it for a vegetarian version or substitute with other proteins like tofu or mushrooms to suit your dietary preference.
How should I store leftover Shanghai Rice Cake?
Store cooked rice cakes in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible and reheat gently to maintain texture and flavor.
What are good side dishes to serve with Shanghai Rice Cake?
Pair it with light soups, steamed dumplings, pickled vegetables, and garnishes like toasted sesame seeds and green onions. Beverages like jasmine tea or light lager complement the dish well.
How do I reheat Shanghai Rice Cake without losing texture?
Reheat in a non-stick skillet over medium heat with a splash of water or broth. Stir gently until warmed through to help restore its chewiness without making it soggy.
Is it difficult to make Shanghai Rice Cake at home?
Not at all. The recipe uses simple ingredients and straightforward steps, making it accessible for home cooks, even those new to Asian cuisine.
Can I prepare components of the dish ahead of time?
Yes. Soak rice cakes, chop vegetables, and prepare the sauce in advance for a smoother cooking process and to save time when ready to cook.