Third Steam Right

Today I made savoury glutinous rice (Hokkiens call it “chu bee p’hng”) for lunch. It’s one easy dish because it’s a one-pot dish and very filling too. I forgot to take some photos though so you’ll just have to put on your imagination cap for this one. Will update this post with photos when I next make some.
This is my 3rd time attempting this tweaked recipe. The first time, I didn’t steam the rice long enough. The second time, my rice was too salty. This third time, it came out beautifully. Cooking is about experimentation and never giving up.
My aunt told me it’s so easy to cook this so I decided I had to try. Plus it’s a great time-saver for people on the go. This portion below serves 2 people nicely. (A tip: if you like making your own sushi but think Japanese rice is too pricey, try using glutinous rice.)
For this recipe, you’ll need:
1.5 cups glutinous rice, washed
4-5 dried Chinese mushrooms, rehydrated in water
1/2 cup dried prawns (hae bee) soaked and drained
2 Chinese sausages (lap cheong) sliced thinly
some spring onions, chopped
2-3 cloves garlic, minced
1/2 glass of water (about 150 ml water)
1. First, soak the rice overnight. This softens them considerably and you don’t have to steam them too long. I soaked mine for more than 12 hours.
2. Next day, heat a pan with some oil and saute garlic and dried prawns. Add dried mushroom and Chinese sausages. You have to saute till all the flavours start erupting from the pan. When you are excited by the smell, you know your dish will be gorgeous.
3. Add in the drained rice. Mix well. Pour in half a glass of water. Lower fire.
4. At this stage, you will prep the stage for the flavours to combine and turn magical. Your seasoning is the key: into the mixture you will sprinkle these – some pepper, 1/2 teaspoon salt, 1 teaspoon soya sauce, 1 teaspoon sesame seed oil, 1 teaspoon dark soya sauce and 1/2 teaspoon sugar. You can add 1 teaspoon Chinese cooking wine too. Stir well. By now, the water should have all been absorbed by the rice grains.
5. Turn off fire. Scoop the rice mixture into a steam-proof plate (in my case, I use a stainless steel plate).
6. Get your steamer ready. Steam this rice mixture for 20 – 30 minutes until the rice is soft and edible. Halfway during steaming, taste the rice for done-ness and also check if the water in your steamer is still available or if the water’s all steamed dry. You may need to sprinkle some water over the rice and stir the rice a bit so all the grains are evenly steamed.
7. Before serving, sprinkle chopped spring onions. Serve warm.

3 thoughts on “Third Steam Right”

  1. Hi Maya,
    Just some questions about the sushi tip. How do you cook the glutinous rice for sushi? Do you steam it or cook like rice in rice cooker? How much water do you put?
    Thanks.

    • My aunt usually steams it. If you steam it, you need to pre-soak the rice the night before. The thing I figured out is, the longer I soak the rice, the less time I need to steam it. For instance if I soak the rice for 12 hours, I just need 30 mins of steaming over a medium flame to get it soft. Also, try the tip my aunt told me. Halfway during steaming, open up the wok/steamer, and sprinkle some water over and fluff up the rice. This gets the rice cooked and steamed evenly.

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