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Hokkien Glutinous Rice

  • Serves 4 - 5
  • Average

I simply love the sticky and chewy texture of this rice dish. And the wonderful aroma from the mushroom, dried shrimp, fried shallots and ginger works together with the glutinous rice like magic.


Bee Bee , Food blogger of Honeybeesweets


  • 600g glutinous rice (soaked overnight)
    120g shallots, peeled and sliced thinly
    8 thin slices of ginger and sliced into very thin strips
    150g fatty pork, sliced (I used sliced roast pork)
    50g dried shrimp, soaked
    50g dried Shitake mushrooms, soaked and sliced
    6 tbsp vegetable oil
    600 to 700ml water (this amount includes the soaking water from the dried shrimp and mushrooms)


  • Seasoning

    3 tbsp dark soy sauce
    1 tbsp light soy sauce
    1 tsp chicken seasoning
    1/2 tsp salt
    1/2 tsp pepper
    2 tbsp sugar


    1. In a frying pot, add the 6 tbsp of vegetable oil and start the heat at medium. Add the sliced shallots and fry till golden and crisp. Remove from the oil and place in bowl for later use.
    2. Add the sliced ginger into the same oil and fry it at medium fire till golden brown. Scoop out and leave on paper towel for later use.
    3. In another bigger pan, add in about 2 tbsp of the oil used for frying the shallots and ginger. Add in the sliced pork and fry till slightly crisp, dish up (I skipped this step because I used roast pork). Then add in the soaked dried shrimps and dried mushrooms and fry till fragrant. Dish up.
    4. Drain the water away that is soaking the glutinous rice. Add the glutinous rice into the big pan and start to fry it. Add in the seasonings and half of the water. Fry it till the rice thickens, then add in more water as per needed. When the rice is almost cooked and very thick and sticky, add in the dried shrimps, mushrooms and pork in. Stir fry and mix well. Lastly add in half of the fried shallots and stir in well.
    5. Add in the last bit of water if needed if too dry or the rice is not completely cooked. Cover and let it cook for another 3 to 5 minutes at medium low fire. Once done, dish up and pile on in a dome shape in a big bowl.
    6. Sprinkle on the rest of the fried shallots and ginger on top of the rice. Serve when still warm.