Simplified Taiwanese Chimaki | 簡単にしました、台湾ちまき

Simplified Taiwanese Chimaki | 簡単にしました、台湾ちまき

I found this great site which showed how to wrap the ‘Taiwan Chimaki’ which is not exactly easy. I’ve posted a recipe earlier in August but I also tried to simplify the recipe so it is not so intricate and time consuming. This recipe is sort of a all-in-one combined recipe so the ingredients inside the sticky rice can by anything to each one’s taste and seasonal vegetable or food.











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Taiwanese Chimaki Recipe Version 2 『台湾ちまき』ver 2


Ingredients 1 –

  • 600g Sticky Rice
  • 80g Water
  • 12 Large Dried Bamboo Leaves (Few extras)
  • Dried Shrimp(s) soak in 80g Water before use


Ingredients 2 –

  • 300g Barbecue Pork (*)
  • 300g ~ 500g Pork Intestines (*)
  • 6 Dried Shitake Mushrooms
  • 24 Ginko
  • 6 Quail Eggs (Hard boiled)


Barbecue Pork (*) –

See post on August 25th, 2015 (Super Easy ‘Barbecue Pork’), using the rice cooker method. Add the shitake mushrooms.


Pork Intestines (*) –

Pork intestines require pre-cooking to eliminate the strong scent from the intestinal fat. Remove the fat with your fingers and boil the pork intestines in a large pot of boiling water for about 2 minutes. Repeat the process 3 times so the fat and to remove the scent. Lastly, boil the intestines in sake with slices of ginger for about 10 minutes or so. Finally add the pork intestines with the about barbecue pork and shitake mushrooms.


Seasoning –

  • 5 Tablespoons Soy Sauce
  • 2 Teaspoons Chinese Five Spices
  • 2 Teaspoons White Pepper
  • 5 Tablespoons Vegetable Oil



  1. (Sticky Rice) Wash well and soak in water for at least overnight before use.
  2. (Quail Eggs) Hard boil the quail eggs.
  3. (Barbecue Pork/Pork Intestines/Shitake Mushrooms) Cut to about 2cm in length, mouthful size.
  4. (Bamboo Leaves) Soak in water for at least 3 hours before use.



  1. Using a frying pan, combine the sticky rice, water, dried shrimp, barbecue pork, sliced shitake mushrooms , pork intestines over medium to low heat adding the seasoning (soy sauce, five spice powder, pepper, vegetable oil). Stop when all the liquid is no longer visible in the pot.
  2. Let is cool before use.
  3. Hold the bamboo leaves in your palm in a funnel shape, pack the combined sticky rice and the quail eggs. Press from the top to shape the rice. The rice will need to be made into a triangular pyramid, covering the entire rice and ingredients, tied last with cooking strings. See slideshow.
  4. Using a Chinese bamboo steamer, steam for approximately 45-60 minutes.



Taiwanese Chimaki Recipe Version 2 『 台湾ちまき』(12個分) Version 2


  • もち米・・・・・・600g
  • (竹)笹の葉・・・・・・12枚 (なるべく大きなもの) – 18枚 (予備)
  • もち米・・・・・・80gくらい
  • 干しえび・・・・・・・・適量 もち米用の水で戻しておく


  • 豚肉バラブロック・・・・・・300g (*)
  • 干しシイタケ ・・・・・・・6個
  • 銀杏 ・・・・・・・・・・・24個
  • 豚モツ・・・・・・・・・・300g 〜 500g (*)
  • ウズラの卵・・・・・・・・6個 (固く茹でておく)



2015/8/25 掲載 Super Easy ‘Barbecue Pork’ | 炊飯器で豚の角煮 で作っておく。







  • 五香粉・・・・・・小さじ2
  • 胡椒粉・・・・・・小さじ2
  • サラダ油・・・・・・大さじ5
  • 醤油・・・・・・・・大さじ5


  1. もち米は前夜からたっぷりの水につけておく。
  2. うずらの卵は固く茹でておく。
  3. <*豚肉バラブロック> <*豚もつの処理> は上記の方法で作っておく。使用する前には豚バラ、豚もつと干し椎茸は一口サイズ(2cm程度)に切っておく。
  4. もち米と水を大きめなフライパンに入れ、具材(ウズラの卵以外)を全部いれて中火で水がなくなるまで炊く。調味料2(醤油、五香粉、胡椒粉、サラダ油)もすべて加える。
  5. ちまきの簡単な巻き方は画像で参照。
  6. 蒸し器で45-60分蒸して完成。
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