taiwanese

Taiwanese Sticky Rice Dumpling Bowl with Mushrooms and Peanuts

Name: Taiwanese Sticky Rice Dumpling Bowl with Mushrooms and Peanuts
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 260 g cooked sticky rice; 16 g dried shiitake mushrooms; 28 g roasted peanuts, chopped; 20 g shallot, finely minced; 18 g soy sauce; 6 g sugar; 10 g neutral oil; 8 g cilantro leaves; 0.6 g ground white pepper

This simmered dish pairs cooked sticky rice with dried shiitake mushrooms, roasted peanuts, chopped and shallot, finely minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

89 g Carbohydrates

24 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g cooked sticky rice 338 kcal
16g dried shiitake mushrooms 4 kcal
28g roasted peanuts, chopped 159 kcal
20g shallot, finely minced 14 kcal
18g soy sauce 13 kcal
6g sugar 23 kcal
10g neutral oil 88 kcal
8g cilantro leaves 3 kcal
1g ground white pepper 2 kcal

Cooking instructions

dried shiitake mushrooms
Soak dried shiitake in hot water 20 minutes. Slice and reserve 1/3 cup soaking liquid (strain if needed).
dried shiitake mushroomsshallotneutral oil
In a small pan, heat oil and saute shallot 1 minute. Add mushrooms and cook 2 minutes.
roasted peanutssoy saucesugar
Add soy sauce, sugar, and the reserved soaking liquid. Simmer 5-6 minutes until reduced and savory. Stir in peanuts.
cooked sticky rice
Warm the cooked sticky rice. If stiff, splash with 1-2 tablespoons water and microwave until soft.
cooked sticky ricedried shiitake mushroomsroasted peanutscilantro leavesground white pepper
Assemble a bowl with sticky rice, mushroom-peanut topping, and cilantro. Add white pepper to taste.