Steamed Chinese Sticky Rice Recipes

CRISPY CHINESE STICKY RICE (LO MAI FAN)

Steps:

• Soak the rice for a minimum of 4 hours. Preferably overnight
• Soak the shiitake mushrooms and dried shrimp in hot water for 30 minutes
• Finely chop the green onions and set aside
• Set the stove to medium heat
• In a steamer, add in the rice, dried shrimp and Chinese sausage and steam it for 30 minutes. (Important, make sure you have enough water in the steamer so it doesn't go dry within that 30 minutes, but don't put too much water that it touches the rice bundle)
• Set the stove to low heat and add a bit of oil
• When the pan is hot, add in the sesame seeds, panko bread crumbs and fried onions and keep mixing so it doesn't burn.
• Once it is golden brown, remove it from the heat and set aside for later
• Set the stove to medium high heat and add a bit of oil into the pan
• In a small bowl, use a fork to beat the eggs until well mixed and frothy
• Once the pan is super hot, quickly add in the egg and swirl it around so it touches as much of the hot pan surface as possible. (The pan needs to be super hot for this to work, you want the egg to instantly cook when it touches the hot surface of the pan.) Keep swirling until there is no more raw egg to swirl
• Let it sit for a minute to dry out and cook the egg but watch it closely because eggs burn fast on medium high heat
• Remove the egg from the pan and let it cool
• Once it's cooked, roll it up and cut them into ribbons, set aside to top at the very end.
• Remove the Chinese sausage and dried shrimp from the steamed rice and finely chop it
• Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it (they are usually tough). Roughly chop up the shiitakes into small bits.
• Roughly chop the peanuts
• Set the stove to medium heat and add some oil into a frying pan
• Add in the peanuts and lightly toast it for 1 minute
• Add in the Chinese sausage and cook it to release some of the oils (approximately 1-2 minutes)
• Add in the dried shrimp and shiitake mushrooms and shaoxing rice wine and cook for an additional 1-2 minutes.
• Add in the sticky rice and gently break it apart with the ingredients. This might take some light smashing to break apart, since sticky rice loves clumping together :) The goal is to try to seperate as much of the rice grains as possible.
• Mix the sugar with the soy sauce and add it in and continue to keep 'smushing' and mixing
• Add in the dark soy and mix it until the colour gets evenly distributed, keep mixing.
• At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
• Add in the green onions and mix into the sticky rice
• (Optional) Add in the crispy bits and top it with the egg ribbons
• Enjoy! :)

STEAMED CHINESE STICKY RICE

Steps:

• Drain the dried shrimp and scallops. Shred the scallops so that you can distribute them throughout the sticky rice. If the scallops are still too firm to shred, leave them whole and don't worry about the shredding. They'll soften completely after they steam with the sticky rice.
• Heat a wok or sauté pan with 1 1/2 tablespoons oil over high heat. Once the pan is hot, add 1/4 cup of shallots and stir fry them for about 1 minute. Then, add the dried shrimp, scallops, Chinese sausage, and Chinese cured pork. Cook for about 30 seconds to 1 minute. Season with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons cooking wine (if using), and 1/8 teaspoon ground white pepper. Toss everything together.
• Turn off the heat and transfer the flavoring bits to a bowl.
• Drizzle 1 1/2 tablespoons oil in the wok or sauté pan over high heat. Add 1/4 cup chopped shallots and cook for 1 minute. Next, add the taro cubes and cook for 30 seconds to 1 minute. Add the five-spice powder, chicken bouillon powder (if using), and a pinch of salt. Toss everything together.
• Turn off the heat and transfer the taro to a bowl.
• Drizzle 1 tablespoon of oil in the wok or sauté pan over high heat. Add the vegetables and cook them for 2 to 3 minutes, until they're completely cooked. Season the vegetables with a pinch of salt or garlic salt.
• Turn off the heat and transfer the vegetables to a bowl.
• Lightly grease the cake pan with canola oil.
• Drain the soaked glutinous rice and spread it over the pan. Pour 1/3 cup water over the rice. Smooth out the rice with your hands. Cover the rice with a layer of the taro (if using). Then, add the flavoring bits.
• If you are using a wok to steam, fill it with about 2 inches of water. (Note: If you are using a large sauté pan, fill it with about 1 to 1 1/2 inches of water.) Cover the wok with a lid and bring the water to boil.
• Place a steaming rack in the center of the wok. (Note: If you are using a wok, use a tall steaming rack; if you are using a sauté pan, use a shorter rack.)
• Carefully place the pan of sticky rice over the steaming rack. The steam is very hot, so be careful here. Cover the wok with a lid and adjust the heat to medium-high. Steam the rice for 25 minutes.
• Using oven mitts, remove the pan from the wok. Because a lot of water evaporates during the steaming process, pour another 2 cups of water into the wok.
• Using a large spatula, flip everything over so that the rice is on top (I used a wok spatula similar to this one). Drizzle about 2 tablespoons of water around the edge of the pan. Carefully place the rice back over the steaming rack, and cover the wok with the lid. Steam the rice for an additional 5 to 10 minutes, until the rice is cooked through and soft in the center.
• In a small bowl, mix the sauce ingredients together. Drizzle the sauce over the cooked rice and carefully toss everything together.
• Sprinkle the vegetables over the rice and mix together. If you are finding it difficult to mix everything in a small pan, transfer the rice and vegetables to a large bowl to mix.
• Serve the sticky rice in bowls. Garnish with sliced scallions, if you like. The sticky rice goes well with my garlic green beans, garlic cucumber salad, or pan-fried teriyaki tofu.

HOW TO MAKE STICKY RICE (FOOLPROOF METHOD!)

Steps:

• Add the sticky rice to a mixing bowl or other deep container. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking.
• Soak for 6 to 24 hours. Soak it longer if you want your sticky rice to have a softer texture.
• Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper.
• Cover and steam for 30-45 minutes. When making larger batch of rice, steam in two batches or steam longer. You can check the rice and increase the steaming time if need be.
• Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.