Glutinous Rice 糯米饭


This is a feel good food when I was young. Mum will make this dish whenever possible and it always fill my stomach when I am hungry. I am trying to recreate this dish as close to my mum’s recipe so that I can cook it anytime.

Glutinous rice


200g glutinous rice (2 serving pax)

4 Mushrooms (香菇)

1 stick Chinese sausage (腊肠) (sliced)

10g dried shrimps (虾米)

100g pork loin (sliced/cubed depending on liking)

1 clove garlic (diced)

2 clove shallots (sliced)

1 tsp dark soy sauce (for coloring)

Marinate (for pork loin)

1 tsp light soy sauce

1 tsp corn flour

Dash of sesame seed oil

Dash of pepper


Sliced spring onion

Fried shallots


  • Soak glutinous rice in water for 2 hours.
  • Soak mushroom and dried shrimps in water for 1 hour.
  • Slice the mushroom when softened.
  • Marinate pork loin for 1 hour.

*Note: Keep the water used to soak the shrimp and mushroom for later.


  • Heat up wok with mixture of oil and sesame seed oil.
  • Fry the garlic and shallots until browned.
  • Throw in the loin meat and cook to 50% done.
  • Throw in the mushroom, shrimp, sausage and mix well.
  • Throw in the drained glutinous rice and mix well. Add in some of the water reserved from the preparation stage to moisten the mixture.
  • Add in the dark soy sauce and mix well.
  • Scoop the content to a steam container.
  • Steam the rice for 30 mins under slow fire.
  • Sprinkle spring onions and fried shallots on rice when done.

Suggested eating method

  • Warm it up by steaming for 5 mins
  • Add pepper, sesame seeds and/or crushed peanuts.

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