Hot Savory Rice Flour Cake with Minced Pork

Prepare the rice cake batter: In a large bowl, whisk together rice flour, tapioca starch, and water until smooth. Let it rest for 10 minutes.

Cook the rice cake: Pour the batter into a non-stick pot. Cook over medium-low heat, stirring continuously with a whisk or wooden spoon, until the mixture thickens significantly and forms a translucent, smooth dough. This will take about 15-20 minutes.

Set the cake: Transfer the cooked dough to a lightly oiled shallow dish or individual serving bowls. Smooth the top and let it cool slightly to set. Alternatively, you can steam it for 10 minutes until fully set.

Prepare the pork topping: Rehydrate dried wood ear mushrooms if needed, then finely chop them. Mince the shallots. Heat 1 tablespoon of cooking oil in a pan over medium heat, then sauté the minced shallots until fragrant.

Cook the pork filling: Add minced pork to the pan and cook, breaking it apart, until no longer pink. Stir in the chopped wood ear mushrooms, 1 tablespoon of fish sauce, and sugar. Cook for another 3-5 minutes until the pork is fully cooked and slightly caramelized. Season with black pepper.

Make the dipping sauce: In a small bowl, combine 2 tablespoons of fish sauce, 2 tablespoons of warm water, 1 teaspoon of sugar, and finely chopped chili (optional). Stir until sugar dissolves.

Assemble and serve: Scoop portions of the warm rice cake into serving bowls. Top generously with the savory minced pork mixture. Garnish with chopped green onions (optional) and drizzle with the prepared fish sauce dressing. Serve immediately.