Grandma’s Hokkien Glutinous Rice

Preparation : Wash and soak Glutinous rice, mushrooms and set aside

Remember to reserve the soaking liquid from the mushroom

Marinate the pork belly with all the seasonings

Cling wrap and allow it to marinate in the fridge for at least an hour

Making the Hokkien Glutinous Rice: Drain the soaked mushroom and reserved 200 ml of the the drained water for later use (add more water if the soaking liquid did not reach the 200ml mark)

Slice the mushroom thinly and set aside

Heat 2 tablespoon of oil in a frying pan over medium heat

Add the chopped shrimp and fry until crispy

Add in Garlic and Saute until fragrance

Then, add in sliced mushrooms, pork belly and drained glutinous rice

Stir fry until the outer layer of the pork belly is cooked

Add in the reserved soaking liquid from the mushroom and bring it to boil

Once boil, reduce the heat to medium low, cover with lid and allow it to simmer until the rice ALMOST absorb the liquid (stir occassionally to prevent sticking to the pan)

Remove from the heat and transfer the glutinous rice mixture into a heatproof container or baking dish

Steamed over high heat for 20 to 30 mins

Cover with aluminium foil when steaming to prevent water droplets from getting into the glutinous rice

To serve: Garnish generously with fried shallot, chopped spring onions and chilli (optional)

Drizzle over some sesame oil for extra fragrance