Pulut Tai Tai 蓝花咖椰糯米糕
Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam.
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Stir-Fried Sticky Rice 生炒糯米飯
You may also want to add shallots, garlic, ginger, cilantro and Chinese preserved meats. There are 2 basic types of glutinous rice, long-grain and short-grain. I prefer the short-grain because it is a bit chewier. This recipe can be used for either one. If you don’t have time to soak the rice for 4 hours, try this….. 1) Soak for 1 hour 2) Drain 3) Add 2 tbsp oil to the rice and mix well 4) Steam on high for 30 minutes 5) Add 75 ml of the water mixture to the rice and mix well. The water prevents the rice from sticking together. This water is not in addition to the 200ml water. You’re just using some of it first. 6) Continue on with the regular steps except that you will only add water twice and not 3 times as per steps 19 and 20
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Stir-Fried Sticky Rice 生炒糯米飯
You may also want to add shallots, garlic, ginger, cilantro and Chinese preserved meats. There are 2 basic types of glutinous rice, long-grain and short-grain. I prefer the short-grain because it is a bit chewier. This recipe can be used for either one. If you don’t have time to soak the rice for 4 hours, try this….. 1) Soak for 1 hour 2) Drain 3) Add 2 tbsp oil to the rice and mix well 4) Steam on high for 30 minutes 5) Add 75 ml of the water mixture to the rice and mix well. The water prevents the rice from sticking together. This water is not in addition to the 200ml water. You’re just using some of it first. 6) Continue on with the regular steps except that you will only add water twice and not 3 times as per steps 19 and 20
View RecipeLo Mai Gai 糯米鸡 Chinese Glutinous Rice Chicken
Lo Mai Gai (糯米鸡) or glutinous rice chicken is a well-loved classic dim sum dish served in Cantonese dim sum restaurants during yum cha. It's a delicious savoury bowl of tender sticky rice steamed with chicken, mushrooms, Chinese sausage, and sometimes salted egg yolk.
View RecipeOnde Onde (Klepon)
Onde Onde or Klepon (in Indonesia) is a delicious and aromatic local asian snack made with glutinous rice flour, filled with melted coconut palm sugar and coated with freshly grated coconut.
View RecipeMango Sticky Rice | Kao Niew Mamuang | ข้าวเหนียวมะม่วง
Mango Sticky Rice, the humbly famous Thai dessert that is absolutely delicious and yet incredibly easy to make with glutinous rice, coconut cream and mangoes.
View RecipeOnde Onde (Klepon)
Onde Onde or Klepon (in Indonesia) is a delicious and aromatic local asian snack made with glutinous rice flour, filled with melted coconut palm sugar and coated with freshly grated coconut.
View RecipeHokkien Bak Chang (Chinese Rice Dumplings) 福建咸肉粽
Here's a detailed guide to making delicious Hokkien Bak Chang aka Chinese Rice Dumplings that's chock-full of savoury goodness and infused with the signature five-spice powder. Happy Dragon Boat Festival, y'all! This recipe makes 25-30 bak chang.
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Mango Sticky Rice
Mango Sticky Rice is a classic Thai dessert that combines the rich, creamy texture of coconut-infused sticky rice with the natural sweetness of ripe mangoes. This dessert is a favorite among many, known for its harmonious blend of flavors and textures. Perfect for any occasion, Mango Sticky Rice is both simple to make and incredibly satisfying.
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Mango Sticky Rice
Mango Sticky Rice is a classic Thai dessert that combines the rich, creamy texture of coconut-infused sticky rice with the natural sweetness of ripe mangoes. This dessert is a favorite among many, known for its harmonious blend of flavors and textures. Perfect for any occasion, Mango Sticky Rice is both simple to make and incredibly satisfying.
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