Egg-Free White Pudding with Potato Cakes

Ingredients

• about 450 g Ground pork
• 1 cup Cooked rice
• 1/4 cup Rice flour
• 1/2 cup Oatmeal
• 1/2 cup Onion, finely chopped
• 1 tbsp Spices (white pepper, nutmeg)
• 1 tsp Salt
• 8 Potato cakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1 cup cooked rice, 1/4 cup rice flour, 1/2 cup oatmeal, 1/2 cup onion (finely chopped), 1 tbsp spices, and 1 tsp salt.
2. 2Mix these ingredients thoroughly with your hands or a sturdy spoon until they are evenly distributed and form a cohesive mixture.
3. 3Shape the mixture into a log or sausage form, approximately 15.24-20.32 cm long.
4. 4Tightly wrap the shaped mixture in parchment paper, ensuring it is sealed to prevent steam from entering.
5. 5Place the wrapped sausage into a steamer basket over simmering water. Steam for 30 minutes, or until the internal temperature reaches 71°C.
6. 6Carefully remove the steamed sausage from the steamer and allow it to cool completely on a wire rack for at least 15 minutes. This allows it to firm up for easier slicing.
7. 7Once cooled, unwrap the white pudding and slice it into 1.27 cm thick rounds.
8. 8Heat a 25.4 cm skillet over medium-high heat. Place the 8 potato cakes in the hot skillet and fry for 3-4 minutes per side, until golden brown and crispy.
9. 9Slice the cooled white pudding into 1.27 cm thick rounds and place them in the same skillet. Fry for 2-3 minutes per side until golden brown.
10. 10Serve the golden-brown slices of white pudding alongside the crispy potato cakes.

Substitutions

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