Glutinous Rice

Glutinous Rice

My wife’s friend used to bring delicious glutinous rice made by her mother and everytime her mum made it, we would get to taste some. It was the most delicious glutinous rice dish ever and I swore to myself quietly that one day I too would try to make the most delicious glutinous rice dish.

And that day is today. The inspiration to cook delicious glutinous rice struck me this morning on the way to work and I knew that I cannot escape not making it.

So here, this is my first attempt at making delicious glutinous rice. I know it will be delicious. I tried it. And true enough, it is delicious.

Recipe

Ingredients

400 grams Glutinous Rice (soaked and drained)
60 grams Dried Shrimps (also soaked and drained but in hot water)
6 pcs Dried Shitake Mushrooms (soaked in hot water, then sliced thinly)
4 pcs Garlic (minced)
4 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
2 tsp Oyster Sauce
2 tsp Hakka Rice Wine
Half bowl of Water
White Pepper
Sesame Seed Oil (drizzle)
Olive Oil

Optional

Meat from 1 Chicken Thigh or;
100 grams of Pork Belly

Method

1. Heat olive oil in pan, then when oil is sufficiently heated, fry garlic, mushrooms and dried shrimp until fragrant (add chicken or pork belly if you like). After that’s done, throw in the drained glutinous rice. Some say the longer you soak, the better it is. I soaked maybe 10-15 minutes, you can soak overnight if you like.

2. Fry the glutinous rice over medium heat for a while and combine ingredients. Then add the pre-mixed sauces (which you would have already mixed in a separate bowl) into the frying pan and give it a good stir fry until all the ingredients are covered with the sauce. Continue frying for another 5-8 minutes. Once sufficiently fried, drizzle a thin layer of sesame seed oil over the rice. Powder the white pepper over and give it a good mix.

3. Next scoop the rice into a large bowl or round metal pan. Flatten it nicely. Wet the rice with water, I pour about half a bowl of water into mine. After that, steam the glutinous rice over high heat for about 45 minutes. The rice should be softened by then, if not, add more water and continue to steam at high heat. Do a taste test and if the rice is too dry, wet the rice with a little more water. The end result should be soft fluffy, sticky delicious glutinous rice.

Bon Appetit!

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