Allen's also published The Feed Zone Cookbook which includes recipes for rice cakes that are inspired from Mom's down-home Far Eastern cooking.
At left is a traditional rice cake authentically hand-made by Mom herself. It is made of glutinous sticky rice with sweet bean filling, wrapped in bamboo leaves, and steamed in a bamboo steamer.
Delicious, nutritious, wholesome, easy to transport... Ancient Chinese Secret!
We'll be hosting Allen in Fort Collins for a demo engagement some time in the early fall, but after Interbike where we'll both be exhibiting. We'll post the event date and details once we have it nailed down, so do check back.
In the meantime, here's one of Allen's favorite rice cake recipes:
ALLEN’S RICE CAKES
2 cups uncooked calrose or other medium-grain “sticky” rice
1.5 cups water
8 ounces bacon
2 tablespoons liquid amino acids or low-sodium soy sauce
salt and grated parmesan (optional)
Combine rice and water in a rice cooker.
- While rice is cooking, chop up bacon before frying, then fry in a medium sauté pan. When crispy, drain off fat and soak up excess fat with paper towels.
- Beat the eggs in a small bowl and then scramble on high heat in the sauté pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice.
- In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1.5-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.
- Cut and wrap individual cakes. Makes about 10 rice cakes.
TIME: 30 minutes
TIP: We always use calrose rice, a strain of medium-grain rice common in Asian cooking. This variety cooks fast (in 20 minutes or less), retains a nutty flavor, and is just sticky enough to hold our cakes together. If you can’t find it, use another medium-grain rice or any kind marked “sushi rice.”