Glutinous Rice [It's rice time!]


I am a glutinous rice lover, give me anything cooked with glutinous rice or made with glutinous rice flour I will be happy. Having said that, I seldom buy glutinous rice products such as bak chang and lor mai kai from hawkers. Phobia. I had umpteen times of bad experiences encountered with uncooked rice, the outer layer was cooked but the inner part was still raw. Anyone experienced same thing before?

A bowl of glutinous rice, like this one, plus a bowl of hot tonjiru (miso soup with pork and vegetables) is a scrumptious meal for me. This is mom's recipe but I cooked it my version, make it a little bit healthier without pork lard. She always cooked this rice for little ones first birthday celebration, it is a tradition for Hokkien if I am not wrong. To my understanding, Cantonese version of glutinous rice is sweeter and contains Chinese sausage.


J (32 months) liked this rice too. I got him a bowl before photo shooting, he finished it up quietly by himself. I did not add peanuts for his share, worried he might not like it.

Ingredients (makes 2-3 servings:
1 cup glutinous rice
½ cup jasmine rice (long grain)
1½ cup liquid (water from soaking
dried shrimp and oyster )

1 tbsp dried shrimp
Handful dried oyster/muscle/cockle
2 bulbs shallot, chopped
2 cloves garlic, chopped
1 tbsp cooking oil
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp light soy sauce
Pinch of ground white pepper
Pinch of ground cinnamon
Salt to taste

2 tbsp peanuts (with hull), toasted with few drops of cooking oil


  1. Bring together two types of rice, rinse then soak for three to four hours. Drain.
  2. Soak dried shrimp and oyster in separate bowl, drain and reserve water. Chop the oysters briefly. Set aside.
  3. Heat oil in a wok, stir in shallot and garlic and cook until they are browned lightly. Transfer into a small plate, set aside.
  4. Use the same wok, stir in shrimp and oyster. Cook for one minute or so then add in rice.
  5. Continue to cook till the rice turned translucent. Add soy sauces and mix well.
  6. Add water/liquid, ground cinnamon, pepper and salt to taste.
  7. Bring to boil then simmer with cover until the rice is cooked.
  8. Turn the heat off and let rice stay in wok for 10 to 15 minutes.
  9. Right before serving, add in fried shallot and garlic as well as toasted peanuts. Mix well.

Comments :

2 comments to “Glutinous Rice [It's rice time!]”
Lian said...

Looks delish. I love "hak lor mai" (black glutinous rice).

Extra Virgin Chef said...

Your photo looks fantastic! And I agree I haven't found a hawker that does this with pride.

My mom makes excellent traditional bazang. I have posted a video on YouTube of her making the wraps. Search "bazang". It is also available here I love that she makes time for tradition.

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