Yi Zi Ban

Mains
Pork
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

24 pcs

In collaboration with Bosch Home (SG), we embarked on a mission to recreate a series of Lost Recipes of Singapore; and the first recipe we’re dishing out is the Yi Zi Ban – a Hakka snack with over 300 years of history.
Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.
The skin is made from glutinous rice flour, texture similar to mochi. The filling is a textural delight as it has the softness of tofu, the crunchiness from the black fungus and the meatiness from the finely diced pork encased in chewy stretchy ‘QQ’ skin. The banana leaf perfumes the snack when it is steamed. It is one seriously good delicious snack!  
Save this recipe by sharing our post!
Want to learn more about Yi ZI Ban? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.
#themeatmensg #simple #delicious #boschhomesg #lostrecipes

Ingredients

Adjust Servings
US / Metric
0.00
g
g
glutinous rice flour (plus more for kneading)
0.00
g
g
glutinous rice flour (plus more for kneading)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
ml
ml
hot water (adjust base on glutinous rice flour brand)
0.00
ml
ml
hot water (adjust base on glutinous rice flour brand)
0.00
g
g
pork shoulder
0.00
g
g
pork shoulder
0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
Chinese dried mushrooms
0.00
g
g
Chinese dried mushrooms
0.00
g
g
black fungus
0.00
g
g
black fungus
0.00
pieces
pieces
firm tofu
0.00
pieces
pieces
firm tofu
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
Banana leaves (enough to cut 24 pieces of 21cm by 7cm)
Banana leaves (enough to cut 24 pieces of 21cm by 7cm)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Oil for deep frying
Oil for deep frying

Steps

1

Wash banana leaves. Cut into 21cm by 7cm, recipe will require 24 pieces.
Wash banana leaves. Cut into 21cm by 7cm, recipe will require 24 pieces.
Mark as completed

2

Soak 15g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus, dice and set aside.
Soak 15g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus, dice and set aside.
Mark as completed

3

Soak 40g Chinese dried mushrooms until soften. Discard stem, dice and set aside.
Soak 40g Chinese dried mushrooms until soften. Discard stem, dice and set aside.
Mark as completed

4

Coarsely chop 40g dried shrimp and set aside
Coarsely chop 40g dried shrimp and set aside
Mark as completed

5

Cut 2 pieces of firm tofu into small cubes.
Cut 2 pieces of firm tofu into small cubes.
Mark as completed

6

Heat oil in wok for deep frying. Deep fry diced tofu until golden brown. Drain and set aside.
Heat oil in wok for deep frying. Deep fry diced tofu until golden brown. Drain and set aside.
Mark as completed

7

Heat 2 tbsp oil. Add in dried shrimp and stir fry until fragrant.
Heat 2 tbsp oil. Add in dried shrimp and stir fry until fragrant.
Mark as completed

8

Add 50g minced shallots and 30g minced garlic. Stir fry until the shallots are translucent.
Add 50g minced shallots and 30g minced garlic. Stir fry until the shallots are translucent.
Mark as completed

9

Add diced pork shoulder stir fry until the meat changes colour.
Add diced pork shoulder stir fry until the meat changes colour.
Mark as completed

10

Next add diced mushrooms and chopped black fungus. Stir fry for 30 seconds.
Next add diced mushrooms and chopped black fungus. Stir fry for 30 seconds.
Mark as completed

11

Glaze with 1 tbsp Hua Tiao wine.
Glaze with 1 tbsp Hua Tiao wine.
Mark as completed

12

Season with 2 tbsp oyster sauce, 2 tbsp light soya sauce, ¼ tsp salt, ⅛ tsp pepper, ¼ tsp sugar and 1 tsp sesame oil.
Season with 2 tbsp oyster sauce, 2 tbsp light soya sauce, ¼ tsp salt, ⅛ tsp pepper, ¼ tsp sugar and 1 tsp sesame oil.
Mark as completed

13

Add in the fried diced tofu and mix well
Add in the fried diced tofu and mix well
Mark as completed

14

Dish out and set aside.
Dish out and set aside.
Mark as completed

15

Slowly stir in 800ml hot water into 500g glutinous rice flour. Once the dough comes together, cover and rest for 15 minutes.
Slowly stir in 800ml hot water into 500g glutinous rice flour. Once the dough comes together, cover and rest for 15 minutes.
Mark as completed

16

Boil water in a wok and add 2 tbsp oil. Blanch banana leaves for 30 seconds. Remove and set aside.
Boil water in a wok and add 2 tbsp oil. Blanch banana leaves for 30 seconds. Remove and set aside.
Mark as completed

17

Place the dough on a board dusted with glutinous flour, knead until it’s a smooth pliant dough.
Place the dough on a board dusted with glutinous flour, knead until it’s a smooth pliant dough.
Mark as completed

18

Roll a portion of the dough into a long cylinder. Cut into 40g portion and cover with damp tea towel.
Roll a portion of the dough into a long cylinder. Cut into 40g portion and cover with damp tea towel.
Mark as completed

19

Flatten and roll the dough ball to 3mm thick circle.
Flatten and roll the dough ball to 3mm thick circle.
Mark as completed

20

Place 1½ tbsp of the filling in the center. Crimp and seal the edges.
Place 1½ tbsp of the filling in the center. Crimp and seal the edges.
Mark as completed

21

Place the wrapped dumpling on one end of the banana leaf, with it’s top peeking out. Fold the opposite end of the banana leave to enclose it. Place it in a bamboo steamer and repeat for the rest.
Place the wrapped dumpling on one end of the banana leaf, with it’s top peeking out. Fold the opposite end of the banana leave to enclose it. Place it in a bamboo steamer and repeat for the rest.
Mark as completed

22

Steam for 15 minutes.
Steam for 15 minutes.
Mark as completed

23

Serve it with your favourite sweet dark sauce and chili sauce.
Serve it with your favourite sweet dark sauce and chili sauce.
Mark as completed

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