Tag Archives: sticky rice

Mango Sticky Rice

Finally I made one of my favorite dessert: mango sticky rice.


Sticky rice 1 cup

coconut milk 2/3 cup

sugar 1/3 cup

salt 1/2 tsp

1, Wash sticky rice in water till water is completely clear. Soak them overnight.

2, Drain them and steam over hot water for about 30 mins.

3, When the sticky rice is about to be done, start to make the sauce.

4, Add coconut milk, sugar and salt into a pot. Turn to low heat, keep stirring till sugar is dissolved.

5, Put sticky rice into a big bowl, pour the sauce in. Stir slightly to mix them. Then cover the bowl and let it rest for about 20 mins. Rice will absorb the coconut sauce and flavor.

Fot topping:

1/2 cup coconut milk

1/4 tsp salt

1 tsp rice flour

1 tbsp water.

Heat a pot, Add in coconut milk and salt. Stir a bit. Dissolve rice flour in water and pour into the pot. Stir to reduce till the thickness you like.

In a plate, arrange mango slices, sticky rice. And topping on the rice.

Very nice!

Stuffed Lotus Root with Sticky Rice

This is one of the dishes that I want to try for a long time. With a pressure cooker, it will be a lot easier.

  1. Prepare a lotus root. Mine is about 700g. Peel it. Cut two ends at about 3-5 cm. Don’t throw them away.
  2. Wash sticky rice and drain them. I used about 1/2 cup.
  3. Fill the lotus root hole with sticky rice. This step needs patience and time. You can use chopsticks to help you with it.
  4. After that, put the two cut-off ends back and fix them with toothpicks firmly.
  5. Put lotus root into pressure cooker. Add in enough water covers it or at least 3/4 of it.
  6. Cook under higher pressure for 30 mins.
  7. Cut 6 big red dates into slices and remove the seed. Also prepare 30g rock sugar cubes.
  8. After 30 mins. Add red dates and sugar into the pressure cook and cook under high pressure for another 20 mins.
  9. Take the lotus root out. Remove all the toothpicks. Let it cool down and cut into slices.
  10. The red date water is delicious. You can also use some to get thickened sauce. And glaze the dish.

Lotus root is very soft and so is sticky rice.

Zong Zi Again!

There are still some bamboo leaves left in my fridge since last time I made zongzi (sticky rice dumplings). Last Wednesday was my resting day. No work, no need to go out. So I decided to use some to make Zongzi. And also because I really missed zongzi, could’t wait to have some.

This time, I only used sticky rice, no red bean. And for the filling, I went with the simplest one – red dates.

Only when I went to college in Fujian did I know that not all the people in China have simple zongzi with only sticky rice and red date inside. People in Fujian have the meat zongzi, with pork, mushroom, peanut, beans inside. And according to the different color, they call the meat ones Hongzong (red zongzi), and our simple ones Baizong (white zongzi).

After trying so many types of zongzi, simple white zongzi are the ones I miss most. And that’s why I decided to only make Baizong this time.

  1. Bamboo leave and sticky rice should be soaked in water for overnight.
  2. Prepare red dates, either dry ones or sweet preserved ones are OK. Cut off the  bamboo leaves’ stalk before wrapping.
  3. Use bamboo leaf to make a funnel shape. some rice first, then red date, and rice at last. Try to cover and wrap with the rest of leaf. And tie it with kitchen twine. Again I don’t care about zongzi’s shape. As long as it is tightly tied, it is a good zongzi to me. 🙂
  4. Boil for 3 hours.

If you make too many at a time like me, Please boil them before store them in freezer.

Oh~~~~I love them.

If you think they taste plain, you can even dip them in sugar first. I know some people in China have that customs.

粽子 (Zong Zi, Sticky Rice Dumpling)

This year, Dragon Boat Festival is on June 7, which is  next Friday. I never tried to make sticky rice dumpling (Zong zi) by myself even though I like them very much. I saw there were bamboo leaves for zongzi on the supermarket’s shelf and thought maybe I can try making zongzi this year.

The preparation should be done on the night before.

From left to right: glutinous rice, red bean, preserved dates, pork & shiitake mushroom, bamboo leaves.

Bamboo leaves should be soaked in water overnight. Cut off the leaf stalk before wrapping.


Because my husband likes meat zongzi, which is salty, while I like sweet ones. So I have to prepare 2 fillings.

I wrapped a lot of zongzi, please feel free to deduct the ingredients.


For the savory ones:

pork belly 200 g (cut into slices)

Shiitake 4 (cut into slices).

Put pork and shiitake into a small bowl. Add in 1 tbsp light soy sauce, 1 pinch salt, 2 tsp dark soy sauce, 2 tsp oyster sauce and 1 tsp five spice powder. Mix them well. Put into fridge overnight.

glutinous rice 500g

red bean 1 cup

Wash them under water. Then soak them overnight. You can mix them before soaking or after.

Drain glutinous rice and red bean. Put them in a big bowl. Drizzle in 1 tbsp light soy sauce and 1 tbsp sesame oil. Mix well.


For the sweet ones:

glutinous rice 500g

red bean 1 cup

Soak overnight too.

Mix them before using. If you want Zong Zi to taste sweeter, you can also add in sugar.


Wrapping sticky rice dumplings is not as difficult as I expected, unless if you want to make them very neat and pretty. My rule is as long as I can wrap the filling , rice inside and I can tie them with twine, it will be a big success. 🙂


For the savory ones with pork inside:

Use bamboo leaves (1 or 2 ) to make a funnel shape at one end. Add into 1 tbsp rice, then 1 or 2 slices of pork and shiitake. Top with another 1 tbsp rice. Cover it with the rest bamboo leaf and wrap with twine.

Please remember to use the light soy sauce and sesame oil marinated rice.

Same procedures are applied to the sweet ones.  Just replace the pork with preserved dates and use the normal rice.

Wrap them tightly with twine. You can use different colors of twine to different types.

Boil them for 3 hours. If yours are bigger then mine, please cook longer. Better boil them separately due to different flavor.


Well, my sticky rice dumplings are a bit….. ugly and diverse in shapes. 🙂

Actually, I think zongzi is delicious even if there were only plain sticky rice inside.

So I can never say no to zongzi. 🙂


Jing Gao (甑糕)

I will never say no to any dessert made from sticky rice or sticky rice flour. This cake is from Xi’an. It became popular recently due to a Chinese TV drama. The Chinese name 甑糕 actually should be pronounced as “Zeng Gao”, however, people from Shan’an Xi called it Jing Gao. 甑 is an ancient earthen utensil for steaming rice. 糕 means cake. Well, I have to say this kind of sticky rice cake is really time-consuming in both preparation and cooking.


sticky rice 1/2 1 cup

red kidney beans 3/4 cup

dried red dates 1 cup

honey red dates 100g

  1. Soak sticky rice and red kidney beans in water for overnight.
  2. Dried date also need to be soaked for a while. Then cut them into halves and remove the cores. And do the same to honey red dates. I added honey red dates just wanted to add sweet taste to the cake. If you want it to be very sweet, you ca also add sugar to the sticky rice when steaming them. I was kind of lazy. Fortunately, dried red dated I have are already core-removed. I just need to cut them. And I did nothing to the honey dates and just put them in as a whole.
  3. Prepare a big bowl. Brush bowl with oil or you can just do what I did, to use parchment paper. The bottom layer is 1/3 sticky rice. Then 1/2 red kidne beans. Then 1/3 sticky rice. Followed by 1/2 red kidney beans. Then the rest 1/3 sticky rice and topped with red dates & honey dates. You can arrange the layer as you like. But make sure the bottom is sticky rice and the top is red dates.


Then add water into the bowl, just equally high to the red dates.

Steam for 3 hours. I steamed it for 4 hours. I read online that authentic Jing Gao should be steamed overnight with low heat. A pressure cooker will make it much easier.

After steaming, don’t open the lid immediately. Let it stay for 15 mins.

Use the back of a spoon to press the red dates and mash them.

Red kidney beans are very soft and smooth. My husband said it tastes like sweet Lor Mai Gai. 🙂 But still, he loves it. I love it very much too.

Sticky Rice Chicken (糯米鸡 Lor Mai Gai)

This is a very popular Cantonese dish. My husband is a big fan. Actually, it can be found easily from local supermarket, and the price is very cheap. But I really want to try and make it by myself at home.

Ingredients: (Actually my meat portion is too large compared to rice, so I suggest using less chicken and pork. Cut down to 1/2 or 2/3).

sticky rice 1 cup

water 1 1/2 cup

1 boneless chicken leg

pork belly 100 g

Chinese sausage (La Chang) 1

dry shiitake mushroom 6

light soy sauce 1 tbsp

dark soy sauce 1/2 tbsp

cooking wine 1 tbsp

oyster sauce 1 tbsp

sugar 1 tbsp

five spice powder 1 tsp

salt 1/2 tsp

  1. Soak sticky rice over night. And steam for 25 mins. Or you can just put sticky rice and water into rice cooker and let the rice cooker do the job. (When I use the rice cooker, I put in too much water. As a result, my sticky rice is very soft and grains are broken. So I suggest less water here.) When rice is cooked, open the lid to let it get dry and cool down.
  2. Soak dry shiitake mushroom in water till soft. Don’t throw away the shiitake water.
  3. Cut chicken into medium chunks, pork belly into short strips. Put them in a bowl. Add in all the marinade ingredients: light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder and salt. Mix well and let them marinate for 30 mins.
  4. Dice shiitake mushroom and Chinese sausage.
  5. Heat a pan. Add in 2 tsp oil. Shiitake in first. Stir fry for a min. Then add in sausage, chicken and pork. Stir fry till meat turns white in color.
  6. Pour in 1/4 cup shiitake water and simmer for 3-5 mins to reduce the sauce.
  7. Since I don’t have lotus leaf, I used parchment (cooking paper) instead.
  8. Place sticky rice at one end of the paper. Put chicken, pork, mushroom, sausage over the rice. Drizzle a little sauce to add flavor to rice.  Then roll it from one end to the other. Twist two ends.


Steam for 30 mins.


AS I said at the beginning, my sticky rice is too soft. Apart from that, everything is nice. And my husband gave it thumps up.

You can dig in just unwrap the paper, or you can put it into a bowl.


Hong Tang Ba Ba

It’s a sweet Chinese snack in Southwestern China area, I think. Hong Tang means brown sugar in Chinese. Ba Ba refers to cake made from glutinous rice flour.

This summer holiday when my husband and I were in China. My friends there treated us Xiao Long kan hotpot. One dish is Hong tang baba. And their Hong Tang Ba Ba is very different. Outside skin is very crispy. Both of us loved them.

Here is the one we had in summer:

Like small balloons. Really really nice.

I tried to make this dish in my way.

1. Mix glutinous rice powder with water. To make a dough.

2. Divide dough into smaller ones. Make them into the shape you like.

3. Dip small doughs in water. Then roll in bread crumbs.

4. Deep fry them with low heat till golden brown. Air in Glutinous rice dough will burst out. So be careful when frying.

5. Add 2 tablespoon water and 1 tablespoon brown sugar in saucepan. Heat to condense the sauce.

Serve hot with brown sugar sauce.

Mine are not even close to the ones we had. But my husband still loved my ones.

I really can’t figure out how Xiao Long Kan Hotpot made such wonderful shape of Hong Tang Ba Ba. If anyone knows, please tell me. 🙂 thanks!

Sticky Rice Shumai

Sticky rice needs to be soaked in water over night. Drain them and steam for 15 mins.

Prepare 1 Chinese sausage, 3 shiitake mushrooms, and cut them into small dice. Thaw 1/2 cup frozen mixed vegetables.

For the shumai wrap, I bought one pack from supermarket. You can also make wrap by yourself if you want. I was too lazy. 🙂

1. Heat a little oil in the pan. Add in sausage dice. Sauté till aromatic.

2. Add in mushroom, and mixed vegetables. Stir fry evenly.

3. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 1/2 tsp sugar, 1/2 tsp salt and a little white pepper. Mix well.

4. Pour in hot water covers all ingredients.

5. Bring to boil.

6. Add sticky rice in the pan. Turn to low heat.

7. Keep stirring to let sticky rice absorb the sauce. Turn off the heat when sauce dried up.

8. The filling is done. Set aside and cool down.

9. Put a spoonful of filling in the middle of the wrap. Use thumb and index finger to make a circle. And lightly push from the bottom to make it into a blossom-flower shape. I’m not an expert in doing this. This is just how I made them.

10. Steam for around 8 mins. And this dim sum is done.

Serve hot.

My husband loves them. If you make some extra, you can put them in freezer like I did. Next time, when you want them, you can directly steam them.