Chinese Savoury Sticky Rice

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. 'Kiam Peng' is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don't cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

📝 Ingredients

• 1 cup dry glutinous rice (or short grain, see notes (205 g))
• 1/2 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tbsp cane sugar
• 1 tsp sesame oil
• Pinch ground white pepper
• 1/4 cup vegetable broth (or water)
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 3.5 oz fresh shiitake mushrooms or other mushrooms of choice (sliced)
• 3.5 oz extra firm tofu (pressed and diced (see notes))
• 1 head bok choy (mustard greens, or other greens of choice (optional))
• 1/2 tbsp Shaoxing wine (or dry sherry, optional)
• 1 tsp dark soy sauce
• 1 tbsp soy sauce
• 2 tsp cane sugar
• 1/2 cup vegetable broth (or water, adjust accordingly)
• 15 g chopped chives or scallions (, around 1/4 cup)
• Roasted peanuts
• Chopped scallions

👨‍🍳 Instructions

1. 1--- Rice ---
2. 2Soak the rice for at least 1 hour. I soaked mine overnight to speed up the steaming process.After soaking, rinse the rice through running water and then drain the liquid.If using shot grain rice, see notes below.
3. 3Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.
4. 4Steam for 25 to 40 minutes or until chewy and almost cooked through.Note: The steaming time can be anywhere between 25 to 40 minutes depending on how long you soak your rice.
5. 5If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.
6. 6The cooked rice will turn translucent. You can simply try it to see if its chewy.
7. 7--- Sauce ---
8. 8Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.
9. 9--- Fillings ---
10. 10Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.
11. 11Heat a large pan or wok over high heat.
12. 12Add in the sesame oil.
13. 13Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.
14. 14Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.
15. 15Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.
16. 16Add in the sliced mushrooms and then mix well with the tofu.
17. 17Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.
18. 18Sauté the vegetables, if using, in the same pan with some oil until cooked through.
19. 19Set aside the vegetables as well.
20. 20--- To Cook ---
21. 21In the same pan or wok, add in the steamed glutinous rice.
22. 22Over medium low heat, add in the tofu and mushrooms.
23. 23Pour in the sauce.
24. 24Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.
25. 25Mix in the chopped chives.
26. 26Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.
27. 27Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.
28. 28OR you can also scoop the rice and place it in a bowl.
29. 29Turn the bowl over on a plate to create a dome shape.
30. 30Top your rice with chopped scallions and roasted peanuts. Enjoy!