Tang-a bi-ko(筒仔米糕), or simply bi-ko(米糕), is a traditional seasoned sticky rice cake shaped by steaming in a bamboo cup(筒仔 tang-a) or similar container. It is typically served with sweet and savory ocean-mountain sauce(海山醬 hai-suann tsiunn), and toppings such as pickled cucumber(脆瓜 tshe-kue), meat floss, crushed peanut, and coriander leaf.
Bi-Ko Recipe
4 servings
Ingredients
- 2 cup long-grain sticky rice
- 4 cup water
- 6 tbsp soy sauce
- 1 shallot, chopped
- 1 shallot, minced
- 2 shiitake, chopped
- ½ cup rice wine
- 1 tbsp unrefined brown sugar
- ½ tsp salt
- 8 slice pickled cucumber (optional)
- 8 stem coriander, chopped (optional)
Directions
- boil sticky rice, water, 2 tbsp soy sauce
- simmer until cooked
- saute mushroom, chopped shallot
- set aside
- saute remaining shallot
- add rice wine, 4 tbsp soy sauce, sugar, salt, cooked rice
- mix
- place mushroom mixture, pickled cucumber in cups
- add rice mixture
- steam 20-30 minutes
- serve with sauce
Ocean-Mountain Sauce Recipe
Ingredients
- 2 tbsp miso
- 1 tbsp unrefined brown sugar
- 1 tbsp sweet potato starch
- 4-8 tbsp water as needed
- 1 tomato, peeled and pureed
- 1 chili, pureed (optional)
Directions
- heat miso, sugar, starch, water, tomato, chili
- stir until thickened
- serve