Entree: Myanmar – Shan State Cuisine – ဟင်းထုပ် ➤ hin htoke (Shan-style steamed rice parcels filled with spiced meat and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 2 cups (400 g) medium-grain rice, soaked 2–3 hours and drained
- 1 cup (160 g) rice flour
- 10 oz (285 g) ground pork
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) ground white pepper
- 3 cloves (approx. 12 g) garlic, minced
- 3 shallots (approx. 60 g), thinly sliced
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 cup (100 g) shredded cabbage or finely chopped greens
- 1/3 cup (45 g) roasted peanuts, coarsely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 2–3 banana leaves or parchment sheets for wrapping (if unavailable, use foil)
- 1/2 cup (120 ml) water (adjust as needed for dough)
- Salt to taste

Instructions

1. Prepare the rice dough: drain soaked rice and pulse in a food processor or grind briefly until coarsely broken but not a paste; mix with rice flour and 1/2 cup (120 ml) water to form a slightly sticky dough that holds shape; adjust water if too dry.
2. Make the filling: heat oil in a skillet over medium heat; add minced garlic and sliced shallots and cook until soft and fragrant, about 3 minutes.
3. Add ground pork, turmeric, and white pepper; break up meat and cook until no longer pink, about 6–8 minutes.
4. Stir in fish sauce, soy sauce, palm sugar, shredded cabbage, and chopped peanuts; cook until cabbage softens, 2–3 minutes; taste and adjust seasoning with salt or more fish sauce.
5. Assemble parcels: cut banana leaves into 8 squares and lightly warm them (over flame or in hot water) to make pliable; place about 3–4 tbsp (45–60 g) rice dough in center of each leaf, flatten slightly, top with 2–3 tbsp (30–45 g) filling, then cover with another 2–3 tbsp (45–60 g) rice dough and press to seal edges.
6. Wrap each parcel tightly and secure by folding edges; place parcels in a steamer basket over boiling water, cover and steam 25–30 minutes until dough is cooked through and filling hot.
7. Remove parcels from steamer, let rest 5 minutes, then open and garnish with chopped cilantro and extra roasted peanuts; serve warm.