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Rice Bowl Bread

Batters and Breads

Rice Bowl Bread
6 cups rice
3 cups rice flour
1 Tablespoon sugar
1/2 Tablespoon salt
1 scallion, minced
1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 Tablespoon thick soy jam
3 cloves fresh garlic, peeled and minced
4 large black mushrooms, soaked, stems removed, and minced
3 Tablespoons minced large white radish
2 Tablespoons dry-fried onions, commercially prepared
4 teaspoons hoisin or sa cha, or another fermented bean sauce
1. Cook rice in ten cups of water until very soft, about forty-five minutes, then add rice flour, sugar, salt, scallion, oil, soy sauce, soy jam, garlic, mushrooms, and white radish.
2. Oil eight rice bowls.
3. Put this soft paste into the eight rice bowls, and steam for half an hour. 4. Invert onto individual plates, and serve topped with some of the fried onions and one of the sauces. Then serve.

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