Haven of Hope Christian Association Haven Staff Canteen - Entries [Click on the icon next to the photo to browse the short video]
 
Chef: Gan Guiying   
Apprentice:
Ng Ka Long (International Culinary Institute Higher Diploma in Classic Western Cuisine)
Lam Hoi-kiu (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Campus)
 
Theme of the work: Revisiting flavored glutinous rice snacks
Main dish: Filled glutinous rice chicken (levels 4 and 6)
Side dish 1: Mango glutinous rice cake soft meal
Side dish 2: Hot Pu’er tea
 
Creativity and design concepts
 
"Removing the sticky texture of glutinous rice and recreating the essence of taste"
 
Glutinous rice is one of the most commonly eaten foods in Chinese households. Glutinous rice is often used to make snacks. In addition, as long as it is eaten in moderation, glutinous rice also has its own positive edible value. Glutinous rice is sticky, making it a big challenge to make the International Diet for Dysphagia Standards (IDDSI) Level 4. Therefore, we hope to use glutinous rice to make traditional snack soft meals that meet IDDSI Level 4 standards.
 
story behind
 
Haven of Hope Staff Canteen started producing soft meals for various service units of Haven of Hope Christian Association three years ago. After three years of study, we prepared lunches and refreshments for the association’s institutions, and prepared larger and richer meals for them during festivals. Considering that eating "glutinous rice" products is dangerous and inappropriate for the elderly, service users who have difficulty swallowing or are weak, hospitals generally do not provide them. In order to allow users of the above services to enjoy the long-lost taste of glutinous rice, we ensure that the "glutinous rice snacks" comply with IDDSI Lv 4. It not only allows them to reminisce about the taste of glutinous rice, but also regains their happiness, interest and dignity in "eating". The most important thing is to make them happy and feel at ease. This is exactly the theme of our soft meals – Eating in Dignity (E.D. Project).
 
Entry recipes:
 
Sufficient glutinous rice chicken ingredients (for 3-5 people) (IDDSI level 4)
Material:
Ingredients
portion size
Moisture
Soft meal enzyme
Salted egg yolk   
250g
625ml(2.5 times)
13.13g(1.5%)
Sausage    
200g
400ml (2 times)
9.00g(1.5%)
Roast Pork(Pork Pork) 
500g
750ml(1.5 times)
18.75g(1.5%)
Mushrooms      
200g
300ml(1.5 times)
7.5g(1.5%)
Chicken slices
300g
360ml(1.2 times)
9.9g(1.5%)
Sticky rice/
Sticky Rice Chicken
500g/
2
750ml(1.5 times)
/ratio 1.5 times water
18.75g(1.5%)/
Ratio 1.5 times enzyme
Lotus leaf     
2-3 pictures
Not applicable
Not applicable
 
Preparation in advance:
After washing the salted egg yolk, add a little oil and steam until cooked.
Wash the sausages, steam them over water and discard the oil from the steamed sausages and set aside.
Boil the roasted pork in hot water, remove the skin and bones and set aside
Remove the heads from the winter mushrooms, wash and soak for about 2 hours (appropriate seasonings: sugar, soy sauce, green onion, ginger and oyster sauce to simmer and set aside)
Season the chicken slices, marinate them for 20 minutes and then steam them until ready.
Clean large pieces of lotus leaves, steam them over water, and cut them into appropriate sizes for later use.
Wash and cook the glutinous rice and set aside. If you use glutinous rice chicken, steam it and heat it up.
 
Steps:
Chop various ingredients (salted egg yolks, sausages, pork belly (roasted pork), mushrooms and chicken slices) into fine pieces, put them into a blender, add an appropriate amount of hot water, and beat for about 7 minutes until there are no grains, then add an appropriate amount of soft meal enzyme , heated to 100°C to become liquid, poured into the corresponding silicone mold, and after solidification, the mold can be thrown out and set aside.
Heat the roasted pork skin soft meal to 100℃, take it out of the liquid and add about an appropriate amount of dark soy sauce, stir it, then fold it randomly with tin foil and place it on the bottom of the prepared box, pour the soft rice with dark soy sauce, about 8-10 After seconds, pour the remaining uncolored soft food into the square mold. After solidification, remove the mold and cut it into moderately sized pork belly pieces.
Pour the chicken fillets into the chicken wing silicone mold. After solidification, the mold can be thrown out. After that, you can add the prepared seafood sauce (prepared with food coagulation powder) and coat each chicken wing with the appropriate amount of seafood sauce.
Put the glutinous rice into a blender, add an appropriate amount of hot water, beat for about 7 minutes until it is grain-free, add an appropriate amount of soft meal enzyme, heat to 100°C to become liquid, pour it into the glutinous rice chicken silicone mold and wait for about 10-15 seconds until the skin solidifies. , you can place other soft meal ingredients on the newly poured glutinous rice soft meal surface. After solidification, you can use lotus leaves to support the base and wrap it up.
 
**If using glutinous rice chicken, steam it, open the lotus leaves, and remove other cooked ingredients from the glutinous rice chicken, leaving only the glutinous rice. **The following steps are the same as for glutinous rice.
 
Sufficient glutinous rice chicken ingredients (for 3-5 people) (IDDSI level 6)
 Materials:
Ingredients
portion size
Salted egg yolk   
250g
Sausage    
200g
Roast Pork(Pork Pork) 
500g
Mushrooms      
200g
Chicken slices
300g
Cured glutinous rice
100g
Rice with rice
400g
Lotus leaf     
2-3 pictures
 
Preparation in advance:
After washing the salted egg yolk, add a little oil to steam until soft and set aside.
Wash the sausages, steam them over water and rinse until soft, drain away the oil from the steamed sausages
Boil the roasted pork in hot water, remove the skin and bones, add a little oil to steam until soft and set aside.
Remove the heads from the winter mushrooms, wash them, soak them for about 2 hours, steam them in water until soft and set aside (Appropriate seasonings: sugar, soy sauce, green onions, ginger and oyster sauce, simmer and set aside)
Season the chicken slices, marinate them for 20 minutes, then steam until soft and set aside.
Clean large pieces of lotus leaves, steam them over water, and cut them into appropriate sizes for later use.
Use appropriate amount of mushrooms and preserved meat, add glutinous rice and seasoning, stir-fry into glutinous rice and set aside.
Wash the white rice, add 1.5 times the amount of water, and cook until it becomes white rice. Set aside.
Wash and cook the glutinous rice and set aside. If you use glutinous rice chicken, steam it and heat it up.
 
Steps:
Chop various ingredients (salted egg yolks, sausages, pork belly and mushrooms) into appropriate sizes, pour them into the corresponding silicone molds, press them and wait until they solidify before dumping the molds and set aside.
After the chicken slices are cut into appropriate sizes, pour them into the chicken wing silicone mold. Press and wait until it solidifies to remove the mold. Then apply the prepared seafood sauce to each chicken wing.
Use the prepared glutinous rice and white rice in a ratio of 1:4, then add the heated mushroom juice and mix, then pour into the glutinous rice chicken silicone mold. After it is formed, place other materials on the newly poured glutinous rice mixture, then use lotus leaves to support the base and wrap it up.
 
Mango glutinous rice cake soft meal (5-8 pieces) (IDDSI level 4)
Material:
Mango filling:
Ingredients
portion size
Real mango pulp   
180gm 
Mango jam   
100gm
hot water
135ml(0.48 times)
Soft meal enzyme
2.03g(1.5%)
 
Pour all the above ingredients into a blender and beat together for about 5 minutes until there are no grains. Then add soft meal enzyme and heat to 90℃.
Pour it into a square silicone mold. You can put it in the refrigerator first, and then shake it out after solidification. Then cut it into fine pieces and set aside.
 
Mango glutinous rice cake skin (steamed in water):
Ingredients
portion size
Milk   
150gm
White sugar   
20gm
glutinous rice flour
100gm 
Dip rice noodles
30gm 
butter
20gm 
hot water
135ml(0.48 times)
Soft meal enzyme
2.03g(1.5%)
 
Mango Glutinous Rice Noodles (Liquid):
Ingredients
portion size
mango jam
100gm
hot water
100gm
 
Steps:
First, sift the above 3 and 4 ingredients on a sieve, add sugar, slowly pour in the milk, stir until there are no grains, and steam in a stainless steel basin for 20 minutes. After steaming, use butter to push apart the glutinous rice flour balls one by one and cut into small pieces. Set aside.
Prepare the amount of liquid you prepared before pouring it into the blender. Liquid serving size: Calculate e.g. in proportion to 0.9 times. For examplesmall dough ballsWeight is 400gm,liquidServing size is 360m
Pour all the dough and liquid into the blender, beat for about 5 minutes, add soft serve enzyme, and heat to 90°C.
Take out the mango pulp from the refrigerator, use a thin cup to divide the mango pulp. When pouring half of the glutinous rice cake soft meal into the silicone mold, immediately put the mango pulp in the center, and then pour the remaining half of the glutinous rice glutinous rice soft meal as soon as possible. After solidification, the mold can be thrown out.
 
Hot Pu'er Tea (IDDSI Level 4)
Ingredients: Pu'er tea leaves  100g
 
practice:
The tea leaves are ready and dissolved in boiling water. Bake for a while and remove the tea bag.
About a cup of 8oz food coagulant powder can be stirred with 6 tsp (Lv4)
(Lv6) Hot Pu’er tea requires no additional processing