Festive Hokkien Glutinous Rice

By The Weekly  ,

February 15, 2018

0 0 5 0

For a flavourful main dish, try this glutinous rice recipe which is a staple in most Hokkien families' reunion dinner.


  • Yields: 10 Servings


100 ml cooking oil

150 g shallots, peeled and sliced

10 g garlic, chopped

100 g dried shiitake mushrooms, soaked in warm water

2 Chinese sausages, sliced thinly

50 g dried shrimp, soaked in warm water

200 g roast pork

80 g peanuts

500 g white glutinous rice, soaked

Salt to taste

Pepper to taste

1 tsp sesame oil

1 tsp light soya sauce

3 tsps dark soya sauce


100 g spring onion, chopped

50 g red chilli, sliced (optional)


1Heat the oil in a wok and fry the shallots till they turn golden brown. Remove the shallots, drain and keep the oil in the wok.

2Add the garlic, mushrooms, Chinese sausage, dried shrimp, roast pork and peanuts. Stir-fry over high heat till fragrant.

3Add the drained glutinous rice and season with salt, pepper, sesame oil and light and dark soya sauce. Stir thoroughly so the rice takes on an even colour.

4Remove the rice from the wok and scoop it into a claypot.

5Heat up water in a steamer to a rapid boil. Place the claypot in the steamer, cover and steam the rice over high heat for 30 to 45 mins or until the rice is soft and tender.

6Garnish with fried shallots, spring onion and chilli.

Recipe: Chef Louis Tay/Swissotel Merchant Court / Photo: Lee Jia Wen/The Straits Times