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Grandma s Hokkien Glutinous Rice

Grandma s Hokkien Glutinous Rice


Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 3

  • Glutinous Rice (Wash and soak for at least 2 hours) 250 gms

  • Dried Mushroom (Wash and soak for at least an hour - Reserve the soaking liquid) 30 gms

  • Dried Shrimps (Roughly chop) 30 gms

  • Pork Belly (Slice to about 1 cm in width and thickness) 140 gms

  • garlic 1 tbsp

  • Oil/ Shallot Oil 2 tbsp

  • Seasoning:Light Soy Sauce 3 tbsp

  • Dark Soy Sauce 1 tbsp

  • Hua Tiao Shao Xing Wine 1 tbsp

  • Sesame Oil 1 tbsp

  • Garnishes: Fried Shallot (i used ready fried shallot feel free to make your own) 1-2 nos

  • Chopped Spring Onions 1 nos

  • Sliced Chili Padi 1-2 nos

  • Sesame oil (for drizziling) 1/2 tbsp


  • 01

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

  • 02

    Remember to reserve the soaking liquid from the mushroom

  • 03

    Marinate the pork belly with all the seasonings

  • 04

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

  • 05

    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)

  • 06

    Slice the mushroom thinly and set aside

  • 07

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

  • 08

    Add the chopped shrimp and fry until crispy

  • 09

    Add in Garlic and Saute until fragrance

  • 10

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

  • 11

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

  • 12

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

  • 13

    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)

  • 14

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

  • 15

    Steamed over high heat for 20 to 30 mins

  • 16

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

  • 17

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

  • 18

    Drizzle over some sesame oil for extra fragrance



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