Sunday, June 21, 2009

Steamed Glutinous Rice with Chinese Sausage, Mushrooms and Dried Shrimp

I tried cooking glutinous rice for the very first time - steamed glutinous rice with Chinese sausage, mushrooms and dried shrimp - and was surprised at how easy it can be. 

It's a really simple recipe, but I went a bit overboard with the seasoning. Most people just use a mixture of light and dark soy, but I also threw in oyster sauce, Japanese tsuyu sauce and Indonesian ABC sweet dark soy. Those are optional; they just lend more umami factor to the dish. For measurement, I used the dessertspoon (the dining spoon we normally eat with, which is technically half a tablespoon).

500g glutinous rice (enough to feed five adults!) 
100g dried shrimp 2 Chinese sausages, sliced 
6-10 dried mushrooms 
4-5 cloves garlic, chopped 
1-2 tablespoons oil 
3 tablespoons water spring onions, chopped, for garnish 

2 dessertspoons light soy 
1 dessertspoons dark soy 
1 dessertspoon oyster sauce* 
2 dessertspoons ABC sweet soy* 
2 dessertspoons tsuyu* (Japanese soy for dipping noodles etc) 
1 dessertspoon shao xing cooking wine 
1 dessertspoon sesame oil 
ground pepper to taste 

 * optional - you can just use regular soy sauce 


1. Soak glutinous rice for a few hours, ideally overnight. I also changed the water several times to reduce the starchiness. 
2. Soak the dried shrimp and mushrooms (separately, of course) for half an hour, or until softened. Slice or quarter the mushrooms. 
3. Heat cooking oil and fry the garlic, Chinese sausages, dried shrimp and mushrooms, for a couple of minutes until all is fragrant. 
4. Add rice, and seasoning. Fry for a few more minutes, until evenly coated. 
 5. Transfer to a shallow bowl for steaming (I used a wok and cover as steaming device). Drizzle the 3 tbsp water on top of the rice and steam for 30-40 minutes. 
6. Sprinkle chopped spring onions onto rice and serve. If you prefer softer and mushy rice, you can steam it for longer or add more water. 

OH, and HAPPY FATHER'S DAY to all dads reading!


  1. *jawdrops*
    all those sauce in one glutinous rice.. *gulps* i'm really hungry now.
    nicely done!

  2. Shame on me, I never know how exactly steamed glutinous rice is prepared until I read the instructions. But seems pretty easy. I wanna try it out myself too.

    Looks delicious!

  3. Hi Camemberu,

    I am Brian from and we here, would like to invite you to come to one of our food event next month!

    It would be an honor if you can attend to this event and kindly send me your email contacts so i can email you the details of the events.



    Do check us out on the website and magazine publication for June 09!

    Hope to hear from you soon!


  4. What is Chinese Sausage? Is that something you can buy anywhere?

    Your dish looks so great!

  5. Thanks for this lor mai kai recipe! Will try it out soon sans lap cheong since I cannot get it here (Norway).

  6. Thanks everyone! Can't believe I missed replying these comments until now!

    Jen: Chinese sausage is a dried sausage, and should be readily available at most Asian grocery stores. You can Google it for info and images.

    Anon: I guess you can use marinated chicken as a replacement for lap cheong, and it will be more like lor mai kai!

  7. Thanks for the recipe. I just cooked up a batch and the recipe worked marvellously!

    1. Oh, I'm glad to hear it worked for you, Ivan!


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