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Taiwanese Sticky Rice

ISWANTING
A classic Taiwanese comfort dish, You Fan is savoury, aromatic,and packed with umami from dried shrimp, shiitake mushrooms, and pork belly. This version is easy to make at home and perfect for sharing. Follow the steps below to get that authentic flavour and texture every time.
Course Lunch, dinner, Main Course
Cuisine Taiwanese

Ingredients
  

FOR STICKY RICE (STICKY RICE TO LIQUID 1 : 0.6)

  • 300 g glutinous sticky rice, soaked for at least 4 hours or overnight sometimes called sweet rice in the package
  • 150 g water
  • 30 g rice cooking wine
  • A few drops of sesame oil

FOR THE STIR-FRY MIXTURE

  • 120 g pork belly, cut into thin strips
  • 5 dried shiitake mushrooms
  • 10 g dried shrimp

FOR THE SAUCE

  • 45 ml soy sauce
  • 1 tsp sugar
  • 1 tsp stock seasoning powder optional
  • 1/2 tsp white pepper
  • 15 ml shrimp soaking wine (reserved)
  • 15 ml mushroom soaking water (reserved)

OTHER INGREDIENTS

  • 1-2 tbsp sesame oil for finishing
  • A large handful of crispy fried shallots
  • Coriander or spring onions for garnish
  • Vegetable oil for cooking

Instructions
 

Prep the dried ingredients

  • Soak the dried shrimp in 30g rice wine for 15 minutes. Drain and reserve the soaking wine.
  • Soak the dried shiitake mushrooms in water for 1–2 hours or until softened. Drain, slice thinly, and reserve 15ml of the soaking water.

Cook the sticky rice (I use a cast iron casserole dish)

  • Drain the soaked glutinous rice thoroughly, then add it to a cast iron casserole dish with 150g water, 30g rice wine, and a few drops of sesame oil.
  • Bring to a boil over medium heat. Once it reaches a boil, immediately lower to the lowest heat, cover with a lid, and simmer for 7–8 minutes.
  • After simmering, turn off the heat and let the rice rest with the lid on for 10–15 minutes to finish steaming.
  • *If you're using a rice cooker, cook according to your machine’s standard settings for glutinous or sticky rice.

Mix the sauce

  • In a small bowl, combine soy sauce, sugar, seasoning powder, white pepper, reserved shrimp soaking wine, and reserved mushroom soaking water.

Stir-fry the toppings

  • Heat a little oil in a pan over medium-high heat. Add the dried shrimp and mushroom slices, and stir-fry until aromatic and lightly golden.
  • Add the pork belly strips and cook until no longer pink.
  • Pour in the sauce mixture, bring to a gentle boil, then lower the heat and simmer with the lid on for about 15 minutes to let the flavours meld.

Combine and finish

  • Once the sticky rice is ready, add the cooked stir-fry mixture and a large handful of fried shallots directly into the rice.
  • Use a spatula to gently break up and mix until the rice is evenly coated with the sauce.
  • Finish with 1–2 tablespoons sesame oil, and garnish with chopped coriander or spring onions.

Video

Notes

tag
Keyword Rice, Sticky Rice