Zhu Tong Fan (Taiwanese Bamboo Rice)

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“This street food from tribal villages in the the rugged central mountain range and in villages along the east coast of Taiwan is usually made during bamboo cutting season. It is made by stuffing cut stalks of bamboo with rice, vegetables and wild boars meat then steamed over hot coals. Covered with aluminum foil, this handy carrying case made for the ideal picnic meal. This recipe can also be made in a large bamboo steamer rather than in the oven.”
1hr 10mins

Ingredients Nutrition


  1. Wash the rice thoroughly and drain. Set aside.
  2. In a small bowl, place the dried mushrooms and shrimp. Pour boiling hot water over the items until covered. Allow to sit for 10 minutes, drain and then chop into fine pieces.
  3. Preheat oven to 500 degrees F.
  4. In a hot wok or hot frying pan, stir-fry the pork in the vegetable oil until brown and fully cooked (5-10 minutes). Drain excess oil then add the chopped mushrooms, shrimp, soy sauce and shallots.
  5. Mix well and then divide the mixture between 8 large greased ramekins or pudding bowls. Press down on mixture in each bowl with a spoon.
  6. Add rice to greased ramekins until each one is 2/3 full. Use the spoon to press mixture down firmly. Keep adding rice until mixture is at the 2/3 full level.
  7. Add enough boiling water to each ramekin until level of water is 1/2 inch above level of the rice.
  8. Place the ramekins in a baking pan with sides and fill baking pan with boiling water to about 2 inches. Cover loosely with aluminum foil and place into preheated oven.
  9. Cook for 30-40 minutes. Turn off oven and allow baking pan to sit in oven for an additional 10 minutes.
  10. Remove foil and carefully plate each ramekin by turning the rice out onto a plate or you could just serve the ramekin on a plate. Top with a little sweet chili sauce and some cilantro leaves.

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