Hakka Bamboo Tube Rice (Zhu Tong Fan)
竹筒饭 · zhú tǒng fàn
Every summer in Meizhou, my grandfather would split green bamboo stalks, pack them with glutinous rice, dried shiitakes, and cured pork belly, then roast them over open pine embers. He taught me to listen for the hollow ‘thump’ — that meant the rice was tender and the bamboo had released its fragrance into every grain.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- glutinous rice圆糯米🏮 asian250 g
- dried shiitake mushrooms干香菇🏮 asian30 g
- cured pork belly (meat-only, no skin)腊五花肉（去皮）🏮 asian100 g
- light soy sauce生抽🏮 asian10 ml
- scallion greens小葱绿叶🛒 local20 g
glutinous rice: Soak overnight or at least 6 hours; drain well
dried shiitake mushrooms: Soak in warm water 30 min; reserve 60 ml soaking liquid
cured pork belly (meat-only, no skin): Substitute smoked bacon if unavailable (reduce salt in seasoning)
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Instructions
1Soak glutinous rice overnight. Drain thoroughly. Mix with rehydrated shiitakes (sliced), cured pork belly, light soy sauce, and 30 ml reserved mushroom soaking liquid.
米必须沥干，防蒸塌
🔍 Look for 隔夜浸泡 · overnight soakingVisual: 米粒微黏手指，但无游离水分Rice clings lightly to fingers but no free moisture remains
You know it's right when: 米粒完整不碎Grains remain distinct, not broken
2Pack mixture tightly into two 15 cm stainless steel bamboo molds (or parchment-lined 15 cm × 7 cm loaf pans), pressing down firmly with spoon handle.
压实防空洞
🔍 Look for 压实约2分钟 · 2 minutes packingVisual: 表面平整密实，无可见气孔Surface is smooth and compact, no air pockets visible
You know it's right when: 模具短暂倒扣，料不脱落Mixture holds shape when mold inverted briefly
3Steam over boiling water in a large pot fitted with rack. Cover molds with foil; steam 40 minutes, checking water level halfway.
水足火旺保汽足
🔍 Look for High heat 40分钟 · 40 minutesVisual: 锅盖缝隙持续涌出浓白蒸汽Constant thick steam escapes from pot lid seams
You know it's right when: 米粒呈半透明状，按压柔软Rice grains become translucent and soft to touch
4Carefully remove molds. Unmold onto cutting board. Slice each tube crosswise into 3 thick rounds.
稍晾2分钟再脱模
🔍 Look for 冷却2分钟 · 2 minutes coolingVisual: 切片轮廓清晰，表面微润有光泽Rounds hold clean shape with slight sheen
You know it's right when: 切面不再冒热气Steam no longer rises from cut surface
5Sprinkle generously with scallion greens. Serve warm. Optional: drizzle with ½ tsp toasted sesame oil per slice.
葱绿最后撒，保鲜香
🔍 Look for 上桌前即刻 · immediately before servingVisual: 葱绿鲜亮翠绿，质地爽脆Scallions retain bright green color and crisp texture
You know it's right when: 葱香清新扑鼻Aroma of fresh scallion rises distinctly
Tips
- · If using real bamboo, scrub inner surface with rice vinegar first to neutralize bitterness.
- · Add 1 star anise pod to steaming water for subtle aromatic depth (remove before serving).
- · Leftovers reheat best in bamboo steamer — restores moisture and fragrance.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
What is velveting and why do it?
Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.
Source: HǎoWèi technique guide
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