Taiwanese Wagui: Savory Rice Pudding with Shrimp & Mushrooms

Drain the soaked rice and blend it with 1/2 cup of fresh water until a smooth, thick batter forms. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped dried shrimp and diced shiitake mushrooms, sautéing for 2 minutes until fragrant.

Add the ground pork to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until the pork is browned and cooked through.

Stir in the soy sauce and white pepper, mixing well to coat the pork and mushrooms. Remove from heat and stir in the fried shallots.

Pour the rice batter into four heatproof bowls or ramekins. Steam the rice pudding in a steamer basket over boiling water for 30-35 minutes, or until firm and cooked through.

Carefully remove the steamed rice puddings from the steamer. Top each pudding generously with the prepared pork, shrimp, and mushroom mixture.

Serve immediately, optionally with a drizzle of chili oil or a sprinkle of fresh cilantro.