Tainan: A City of Gastronomy (Rice Pudding)

Rice Pudding （碗粿）

Let’s talk about the most important ingredient, rice. Initially Taiwan, like all other south east Asia countries, cultivate “indica” and “javanica” rice, these are longer, non-sticky type of rice that are often found in India, Philippines, Myanmar, Sri Lanka, Africa etc.

However, during the Japanese colonization, a time where war was frequent, the main goal of Taiwan was to become an agricultural hub to support mainland Japan. They wanted to grow “japonica” rice instead, also dubbed as “short rice”.

Therefore, they sent two agricultural experts Iso Eikichi and Suenaga Megumu to:
1) Adapt the japonica rice to grow in Taiwan’s climate
2) Cross pollinate indica and japonica rice

For the rice puddings, it is important to use aged “indica” rice (been left for at least a year to dry up). Then it must be soaked and churned. The amount of water used to produce a certain consistency is crucial in making the rice potage evenly soft across all areas.

鎮傳四神湯

Braised pork, dried prawns and dried radishes are placed at the base of the bowl, with the potage poured over it to be steamed.

This is then drizzled with some sesame sauce and garlic or chili sauce. Decadent when it is eaten with Four herb soup (四神湯).