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Here the arancini are hot wobbly pyramids of soft rice enclosing a little savoury ragu.
Chao tom, grilled shrimp paste wrapped around sugar cane, is served traditionally with soft rice wrappers.
You wrap these in soft rice pancakes, with noodles, mint and lettuce, dip them in nuoc cham and devour.
Chao tom, grilled shrimp paste wrapped around sugar cane, is served with soft rice wrappers, as is traditional.
Look out for the soft rice cakes swirled with blue, a Peranakan wedding sweet called Pulut Tai Tai.
Even tarakjuk, soft rice porridge traditionally served to the emperor at dawn, appeared as a first course, sprinkled with chives.
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Duk bokki ($6.95), soft rice-flour cylinders with a pleasant bite to them, come in a red chili sauce that is pure fire.
Timing and water volume are approximate, as they are with white rice: if you want softer rice, use more water and more time; for firmer rice, use less.
Directions: (Hint: For extra-soft rice cakes, soak in warm water for 30 minutes before cooking).
For softer rice, soak the grains in cold water for 45 minutes to an hour before cooking.
I'm flustered by the huge menu, but Instagram eases the pressure, and I order dishes I've seen online: stodgy fried turnip cakes with hoi sin dipping sauce, slippery prawn cheung fun (ginormous prawns wrapped in a roll of soft white rice noodle), and sticky rice crammed with chicken, wrapped in a lotus leaf.
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