Glutinous Rice

Contributed by: Cally Oh

Home All Recipes Search By

As a hokkien tradition, a family will cook this dish for families and relatives to celebrate the babies’ full month. It was one of my mother, Cally’s, best recipes among the traditional Chinese dishes she used to cook for the family!

I took time to cook 10 plates of this dish during my confinement to celebrate my twins – Isaiah and Ezekiel’s full month. They were distributed to relatives, friends and neighbors. I ran around with my husband to do the distribution and was really exhausted after that. I knew I would exert myself, but I insisted to cook the glutinous rice personally as I want everyone to enjoy my mom’s recipe. I missed my mother so much. I was sad that she lost the battle to cancer and didn’t live long to see me giving birth to my twin boys (I had undergone IVF, it was tough, but all worthwhile).

This dish brought the relationship between my neighbours and I closer. Just recently (15 years later) my neighbour happened to meet my niece, Jacey and told her that her family missed the glutinous rice I cooked 15 years ago.

Portion: 6 - 8 pax
Prep Time: 120 mins
Cook Time: 60 mins
Total Time: 3 hrs

Ingredients

• 3 cups (550g) uncooked glutinous rice, pre-soaked in water for 2 hrs

• 300g pork belly

• 10 pcs dried shiitake mushrooms soaked in hot water for 1 hr (keep the water)

• 130g dried shrimp soaked in hot water for 30 mins (keep the water)

• 10 shallots

• 1 big pc of old ginger, skin on


For sauce:

• ½ tsp salt

• 1½ tsp sugar

• ½ tsp white pepper

• 2 tbsp dark sauce

• 1 tbsp shaoxing wine


Additional condiments:

• 2 tbsp cooking oil

• 3 tbsp sesame oil

• 2 tbsp dark sauce


Method

1. Drain mushroom and shrimp, use water collected from soaking these two ingredients for cooking glutinous rice in rice cooker.

2. Add 2 tbsp dark sauce, mix well into rice and cook using rice cooker.

3. Slice mushrooms into thin slices.

4. Slice shallots into thin slices.

5. Wash pork belly, slice into small strips.

6. Smash ginger into paste using mortar and pestle, discard ginger juice.

7. In a large wok, heat up about 2 tbsp of cooking oil and stir fry shallots until golden brown. Scoop up shallots and set aside.

8. With remaining oil in wok, stir fry pork belly until brown and slightly crispy. Scoop up pork and set aside.

9. Add 3 tbsp of sesame oil and stir fry ginger paste till brown and crispy. Scoop up and set aside.

10. With remaining oil, stir fry dried shrimp and mushrooms.

11. Add pork and pour in dark sauce. Mix well. Remove all ingredients and set aside.

12. Remove rice from cooker once done, tuck rice neatly on serving plate.

13. Let rice cool down slightly.

14. Spread pork, mushrooms, ginger, and shallots on top of the rice evenly and serve


Helpful Tips

Recipes by Category and Ingredients

Dessert Meat Seafood Snack Soup Staple Vegetable
Long Bean Clam Lotus Paste Pineapple Cream Cheese Mushroom Jackfruit Duck Hairy Gourd Dragonfruit Egg Eggplant Stinky Bean Lady's Finger Sea Cucumber Bread Avocado Ham Prawn Carrot Beef Chicken Lamb Mutton Pork Crab Fish Squid Cabbage Mani Vegetable Potato Yam Milk Noodles Rice