Din Tai Fung is famous for its Xiao long bao soup, but it was their stir-fried rice cakes that captured my attention. Din Tai Fung has become a global brand for Chinese food. Their simple rice cakes can absorb flavor and taste spicy-savory at the same time.
This Din Tai Fung rice cake recipe brings you delicious rice cake that is easy to make with garlic, ginger, scallions, and bok choy.
I was determined to recreate an authentic version that I could proudly serve to family and friends. Through lots of experimentation and adjusting ingredients and techniques, I finally developed a recipe worthy of the Din Tai Fung original.
Authentic stir-fried Din Tai Fung rice cake recipe; learn how to make the famous Chinese food dish at home with this easy recipe in under 30 minutes. By following my recipe here, you can experience the magic of Din Tai Fung’s rice cakes in your own home. I hope you’ll find the flavors as transportive and inspiring as I did during my travels in Taipei.
Why Din Tai Fung
Din Tai Fung has now become a global brand, introducing Western diners to the wonders of Chinese cuisine. The restaurant’s meticulous cooking standards produce rice cakes with the perfect chewy-soft texture soaked in a rich, flavorful sauce.
- Din Tai Fung has received global recognition, including a Michelin star for its Hong Kong location, boosting its reputation for exceptional quality. As a symbol of Taiwanese culinary excellence, Din Tai Fung offers an authentic cultural experience.
Din Tai Fung is the ideal destination to try the renowned rice cakes and other specialties.
Softening Dried Rice Cakes
Depending on the packaging, you may need to rehydrate the rice cakes before using them in the Din Tai Fung rice cake recipe. Fresh rice cakes will be soft already. But dried, vacuum-packed varieties need soaking in water for at least 3 hours, or overnight in the fridge, to achieve the intended chewy yet tender texture. With properly reconstituted rice cakes, you’ll achieve authentic Din Tai Fung rice cake texture and flavor.
Din Tai Fung Rice Cake Flavor Profile
With a base of chewy, tender rice cakes coated in an umami-rich soy sauce glaze, Din Tai Fung rice cakes offer a savory sweetness rounded out by nutty sesame oil and a slight tang from black vinegar.
Ingredients for Din Tai Fung Rice Cake
For the sauce:
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black sesame oil (or peanut oil)
- 1 tablespoon black vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Shaoxing, rice, or cooking wine
For thickening the sauce:
- 1 teaspoon cornstarch + 1 teaspoon cold water
For greasing the pan:
- 1-2 teaspoons neutral oil
Other ingredients:
- 3-4 scallions, chopped
- 3-4 garlic cloves, minced
- 1⁄2 thumb-sized ginger, minced
- 1⁄2 – 1 lb protein (firm tofu, shrimp, pork, chicken etc.)
- 1-2 cups baby bok choy or napa cabbage, chopped
- 16-ounce rice cakes
How to Cook Din Tai Fung Rice Cake
Step 1: Rehydrate Rice Cakes
Carefully check the package instructions for rehydrating the dried din tai fung rice cakes, typically by boiling them in water for around 3 minutes until pliable and chewy. Once boiled, immediately drain the hot rice cakes and transfer them to a bowl filled with ice-cold water to stop the cooking process. This also prevents them from sticking together. Drain the rehydrated rice cakes again before adding them to the wok.
Step 2: Make the Sauce
In a medium mixing bowl, thoroughly combine and whisk to integrate all of the sauce ingredients, including 2 tbsp regular soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp black sesame oil (or peanut oil), 1 tbsp black vinegar, 2 tbsp brown sugar, and 1 tbsp Shaoxing rice wine or similar Chinese cooking wine.
Step 3: Cook Aromatics
Place a wok or large skillet over high heat until it starts to smoke lightly, then swirl in 1 to 2 tsp of neutral cooking oil such as canola or vegetable oil. Add the minced garlic, ginger, and chopped scallions. Stir fry for 1-2 minutes until fragrant and the garlic turns a light golden brown.
Step 4: Cook Protein and Vegetables
Add your preferred protein such as chopped firm tofu, shrimp, pork, chicken, or beef. Cook, stirring occasionally, until lightly browned on the outside. Next, add the chopped baby bok choy or napa cabbage. Continue to stir frequently as you cook the protein and vegetables.
Step 5: Add Rice Cakes
Add the rehydrated din tai fung rice cakes to the wok and stir to combine with the other ingredients evenly. If the rice cakes start to stick, deglaze the wok with a splash of rice wine vinegar or Shaoxing wine.
Step 6: Coat with Sauce
Give the sauce a good stir to reincorporate any ingredients that may have settled, then pour it over the rice cakes. Gently stir and fold to evenly coat the rice cakes and vegetables in the sauce. Next, stir in the cornstarch slurry. Continue cooking while stirring until the sauce has thickened and clings nicely to the ingredients.
Step 7: Serve Hot
Immediately remove the din tai fung rice cakes from the heat. Transfer to a serving platter or individual bowls. Top with chili crisp oil and extra sliced scallions if desired. Enjoy right away while hot and flavorful.
Pro Tips for Cooking Din Tai Fung Rice Cake
- Choose the right type: Use “Nian Gao” rice cakes, specifically cylindrical ones made from glutinous rice flour. Look for fresh or vacuum-packed ones for the best texture.
- Cut carefully: Use a wet knife to avoid sticking. Slice them at an angle for more visual appeal and surface area for sauce absorption.
- Wok heat matters: Aim for high heat to get a nice sear on the rice cakes without overcooking the interior. Use a well-seasoned wok or cast iron skillet for heat retention.
- Stir-fry in batches: Avoid overcrowding the pan, as this will steam the rice cakes instead of searing them. Cook in batches for even browning and texture.
- Sauce layering: Start with aromatics like scallions and ginger, then add your protein and vegetables. Finish with the sauce last to avoid burning it and ensure maximum flavor impact.
- Practice makes perfect: Don’t be discouraged if your first attempt isn’t exactly like theirs. Refining your technique takes time and experimentation.
Variations on Din Tai Fung Rice Cake
Stir-fried rice cakes are versatile and pair well with many proteins and vegetables. Here are some tasty variations:
Vegetables
Broccoli, carrots, bell peppers, water chestnuts, bamboo shoots, celery, onions, and snow peas all make great additions to Din Tai Fung Rice Cake. Their crunchy textures and bright flavors complement the soft, chewy rice cakes.
Vegetarian Protein
For vegetarian and vegan diners, fried tofu, seitan, and tempeh are excellent options. Their hearty, meaty textures make them satisfying.
Protein
Chicken, pork, beef, and shrimp are classic stir-fry proteins. Their savory umami flavors balance the neutral rice cakes.
Storing & Reheating Din Tai Fung Rice Cake
Leftover Din Tai Fung rice cakes can be stored and reheated for days with a little preparation.
- For short-term storage, place rice cakes in an airtight container in the refrigerator for up to 4 days.
- For longer-term storage, rice cakes can be frozen in an airtight freezer-safe container for up to 1 month.
- When reheating frozen rice cakes, microwave for 2 minutes, mixing halfway through to ensure even heating.
The rice cakes will return to their soft, chewy texture after microwaving. For fridge-stored rice cakes just microwave until heated through.
Conclusion
Din Tai Fung’s famous rice cakes encapsulate the restaurant’s essence of Taiwanese culinary excellence. Which you can recreate at home by following the recipe above. Din Tai Fung rice cake recipe combines chewy-soft rice cakes with a flavorful savory sauce and your choice of mix-ins.
Beyond the food, Din Tai Fung represents Taiwanese identity and has become a source of national pride. Trying the famous rice cakes in their spiritual home provides a one-of-a-kind cultural immersion. For the complete Din Tai Fung experience, visit one of their restaurants and taste the original world-renowned rice cakes.
Din Tai Fung Rice Cake Recipe
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black sesame oil or peanut oil
- 1 tablespoon black vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Shaoxing rice, or cooking wine
- 1 teaspoon cornstarch + 1 teaspoon cold water
- 1-2 teaspoons neutral oil
- 3-4 scallions chopped
- 3-4 garlic cloves minced
- 1/2 thumb-sized ginger minced
- 1/2 – 1 lb protein firm tofu, shrimp, pork, chicken etc.
- 1-2 cups baby bok choy or napa cabbage chopped
- 16 oz rice cakes
Instructions
- Carefully check the package instructions for rehydrating the dried din tai fung rice cakes, typically by boiling them in water for around 3 minutes until pliable and chewy. Once boiled, immediately drain the hot rice cakes and transfer them to a bowl filled with ice-cold water to stop the cooking process. This also prevents them from sticking together. Drain the rehydrated rice cakes again before adding them to the wok.
- In a medium mixing bowl, thoroughly combine and whisk to integrate all of the sauce ingredients, including 2 tbsp regular soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp black sesame oil (or peanut oil), 1 tbsp black vinegar, 2 tbsp brown sugar, and 1 tbsp Shaoxing rice wine or similar Chinese cooking wine.
- Place a wok or large skillet over high heat until it starts to smoke lightly, then swirl in 1 to 2 tsp of neutral cooking oil such as canola or vegetable oil. Add the minced garlic, ginger, and chopped scallions. Stir fry for 1-2 minutes until fragrant and the garlic turns a light golden brown.
- Add your preferred protein such as chopped firm tofu, shrimp, pork, chicken, or beef. Cook, stirring occasionally, until lightly browned on the outside. Next, add the chopped baby bok choy or napa cabbage. Continue to stir frequently as you cook the protein and vegetables.
- Add the rehydrated din tai fung rice cakes to the wok and stir to combine with the other ingredients evenly. If the rice cakes start to stick, deglaze the wok with a splash of rice wine vinegar or Shaoxing wine.
- Give the sauce a good stir to reincorporate any ingredients that may have settled, then pour it over the rice cakes. Gently stir and fold to evenly coat the rice cakes and vegetables in the sauce. Next, stir in the cornstarch slurry. Continue cooking while stirring until the sauce has thickened and clings nicely to the ingredients.
- Immediately remove the din tai fung rice cakes from the heat. Transfer to a serving platter or individual bowls. Top with chili crisp oil and extra sliced scallions if desired. Enjoy right away while hot and flavorful.
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