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Chinese Sticky Rice


  • 450g white glutinous rice

  • 3tbsp cooking oil

  • 6 peeled and finely chopped shallots

  • 8 soaked (to soften) stem removed and finely sliced dried Chinese mushrooms

  • 2 diced Chinese sausage (waxed sausage)


  • 1tsp salt

  • 1tbsp dark soy sauce

  • 1/2tsp white pepper

  • 85ml vegetable stock

  • 10g rock sugar


  1. Wash and drain rice. Cook in boiling water for 10mins. Drain and set aside.

  2. Stir fry shallots for 2mins or until translucent. Add mushroom, sausage and seasoning. Stir fry 2mins.

  3. Add rice to wok and stir fry for 3mins over medium heat until liquid evapourates.

  4. Transfer mixture to steamer and steam for 45mins or rice is tender. Serve hot.

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