Umami Bomb Sticky Rice Patties with Fermented Black Bean Relish

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice and steam it for 25-30 minutes, or until tender and translucent. Let it cool slightly.

   ~30 min
3. 3

   While the rice is steaming, finely mince the fermented black beans, garlic, ginger, shallots, and cilantro stems.

   ~5 min
4. 4

   In a small bowl, combine the minced black beans, garlic, ginger, shallots, cilantro stems, soy sauce, sesame oil, and white pepper. Mix well to create the relish.

   ~2 min
5. 5

   Once the sticky rice has cooled slightly, transfer it to a mixing bowl. Add about half of the fermented black bean relish to the rice and mix thoroughly until evenly distributed. Reserve the remaining relish for serving.

   ~5 min
6. 6

   Divide the sticky rice mixture into 4 equal portions. Shape each portion into a flat patty, about 1 cm thick.

   ~5 min
7. 7

   Heat the vegetable oil in a frying pan over medium-high heat.

   ~2 min
8. 8

   Carefully place the rice patties into the hot oil. Fry for 4-5 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

   ~10 min
9. 9

   Remove the patties from the pan and place them on a plate lined with paper towels to drain excess oil.

   ~1 min
10. 10

    Serve the hot sticky rice patties immediately, topped with the reserved fermented black bean relish.