There’s something about a big bowl of sticky rice that always brings me back to the feeling of home. Warm, chewy, and full of umami, this Chinese savoury sticky rice is the kind of comfort food that makes a kitchen smell inviting. I grew up around dishes like this — sometimes wrapped in lotus leaves, sometimes cooked in a simple pot — and each version carried its own little story.
This recipe is inspired by the traditional Hokkien kiam peng, which means “salty rice.” Despite the name, it’s far from just salty. It’s savoury, a little sweet, rich in flavour, and incredibly satisfying. Over time, I’ve made this recipe my own with tofu and mushrooms instead of pork, keeping the spirit of the dish while making it lighter and meat-free.
Why This Recipe Feels Special
Sticky rice has this amazing ability to soak in all the flavours around it. When cooked right, each grain stays chewy and glossy without turning into a paste. What I love most is how the sauce wraps itself around the rice, tofu, and mushrooms, making every bite deeply flavourful.
When I was younger, my family often made this dish in a single pot. These days, I steam the rice first to keep that perfect chewy texture and finish it in a pan with the sauce. It’s a little more work but well worth it — the difference in texture is incredible.
This is one of those dishes that doesn’t need a special occasion. It’s just as fitting for a quiet lunch at home as it is for a family-style dinner spread.
Ingredients You’ll Need
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Glutinous Rice – Soaked and steamed to get that chewy, shiny texture without turning mushy.
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Tofu – Cut into small cubes so they soak up the sauce beautifully.
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Mushrooms – I like fresh shiitake, but other mushrooms work too.
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Mustard Greens or Bok Choy – Lightly sautéed to add freshness on the side.
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Soy Sauce – Brings that savoury backbone to the dish.
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Shaoxing Wine (optional) – Adds depth and aroma.
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Oyster Sauce or Vegan Alternative – For that extra layer of umami.
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Sesame Oil – A little goes a long way for aroma.
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Scallions and Roasted Peanuts – For garnish and crunch.
Preparing the Glutinous Rice
The secret to good sticky rice is in the soaking and steaming. I usually soak the glutinous rice overnight, but even a couple of hours helps. This softens the grains so they cook more evenly and absorb flavours better.
Instead of boiling the rice, I steam it — that’s what gives it that perfect bounce and chew. Boiling would make it gummy and wet, which is not what you want for this dish.
Two Ways to Steam
1. Bamboo Steamer
My personal favourite. Lining it with parchment paper keeps the grains from sticking, and the bamboo helps absorb excess moisture. The rice comes out fluffy and chewy, not wet.
2. Metal or Electric Steamer
This works just as well if you don’t have a bamboo steamer. I use the steaming rack from my rice cooker and it does the job nicely.
Once the rice is cooked through, it’s ready to be finished with the sauce and toppings.
Cooking the Tofu and Mushrooms
While the rice is steaming, I sauté the tofu cubes in a bit of oil until they turn golden. Then I add sliced mushrooms and cook them until they release their moisture and start to brown. A splash of soy sauce and a hint of sesame oil at this stage gives them that delicious base flavour.
I set them aside while the rice finishes steaming, and the kitchen starts to smell like something comforting is about to happen.
Bringing It All Together
Once the rice is ready, I add it to the same pan I used for the tofu and mushrooms. Then I pour in the sauce — a simple mix of soy sauce, oyster sauce (or a vegan alternative), a touch of sugar, and a dash of Shaoxing wine.
I gently stir everything together over low heat, letting the rice absorb the sauce. The grains pick up the colour and flavour beautifully without losing their chew. This final step makes the dish shine.
Serving Suggestions
I like to shape the rice in a small bowl and invert it onto a plate — it looks neat and makes it feel like a proper meal. Then I serve it with:
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A side of sautéed mustard greens or bok choy for freshness.
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Roasted peanuts for crunch.
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Chopped scallions on top for a bright finish.
This dish stands on its own, but it also pairs beautifully with stir-fried vegetables or a simple clear soup on the side.
Make Ahead Tips
If I know I’ll be making this on a busy day, I soak the rice the night before and prep the tofu and mushrooms ahead of time. Everything comes together quickly when the prep work is done in advance.
Cooked sticky rice also reheats well. Just sprinkle a little water on top and steam or microwave it gently to bring back that soft, chewy texture.
Storage
Leftover sticky rice keeps well in the fridge for up to three days. I usually store it in an airtight container. When reheating, a bit of moisture helps keep it from drying out. It’s best steamed or microwaved with a damp towel over the bowl.
FAQs
Can I cook the glutinous rice in a rice cooker?
I don’t recommend it for this recipe. Boiling tends to make the rice too sticky and wet. Steaming gives the best texture.
Can I use regular rice instead of glutinous rice?
Yes, but the texture will be different. You can use a mix of long grain and sticky rice for a softer, less chewy finish.
What other proteins can I use?
Pork belly, Chinese sausage, or chicken work beautifully if you prefer a meat version.
Can I make it fully vegan?
Yes. Use tofu and mushrooms as the base, and substitute oyster sauce with a vegan version or a mix of soy sauce and mushroom seasoning.
Chinese Savoury Sticky Rice
This Chinese Savoury Sticky Rice is comfort in a bowl — chewy glutinous rice soaked with a deeply flavorful umami sauce, tofu, mushrooms, and greens.
Ingredients
Rice
- 1 cup glutinous rice or short-grain rice (205 g), soaked
Sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon cane sugar
- 1 teaspoon sesame oil
- Pinch ground white pepper
- ¼ cup vegetable broth or water
Fillings
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3.5 oz fresh shiitake mushrooms (or any mushrooms), sliced
- 3.5 oz extra-firm tofu, pressed and diced
- 1 head mustard greens or bok choy (optional)
- ½ tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 2 teaspoons cane sugar
To Cook
- ½ cup vegetable broth or water (adjust as needed)
- 15 g chopped chives or scallions (about ¼ cup)
To Finish
- Roasted peanuts
- Chopped scallions
Instructions
- Prepare the Rice:- Soak the rice for at least 1 hour, though overnight gives the best texture. Rinse well and drain.Line a bamboo or regular steamer with parchment paper. Spread the rice evenly and cover. Steam for 25–40 minutes, depending on how long it was soaked, until the grains are translucent and chewy.
- Make the Sauce:- Whisk together the soy sauces, dark soy sauce, sugar, sesame oil, white pepper, and broth or water. Taste and adjust seasoning as needed. Set aside.
- Cook the Fillings:- Heat sesame oil in a pan or wok over high heat. Sauté garlic and ginger for about 2 minutes until aromatic.Add tofu and pan-fry until golden on all sides. Pour in the Shaoxing wine (if using), dark soy sauce, soy sauce, and sugar. Sauté for 2–3 minutes until the tofu is well coated.Stir in the mushrooms and cook for another 2–3 minutes until tender. Remove tofu and mushrooms from the pan and set aside.If using greens, quickly stir-fry them in the same pan until just wilted. Set aside.
- Cook the Rice:- Return the steamed rice to the same pan. Add the tofu and mushrooms. Pour in the sauce and gently mix, letting the rice absorb the flavors. Add ¼ to ½ cup water as needed to finish cooking the rice without making it mushy.Stir in the chopped chives and cover. Let everything cook together on low heat for another 2–3 minutes, allowing the rice to fully absorb the sauce.
- To Serve:- Transfer the rice to a bowl and invert it onto a plate for a neat dome shape. Top generously with roasted peanuts and chopped scallions. Serve warm.
Notes
- Rice Texture: Short-grain rice steams faster than glutinous rice. Start checking after 15–20 minutes if using short-grain.
- Rice Cooker: Not recommended, as it can make the rice too soft and mushy. Stick to steaming for that signature chewy bite.
- Tofu: Firm, smoked, or five-spice tofu works beautifully. If using plain tofu, press it well to remove excess moisture before cooking.
- Serving Tip: This dish stays warm nicely in a bamboo steamer, making it ideal for sharing at the table.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 424Total Fat 13gSaturated Fat 2gUnsaturated Fat 10gSodium 1642mgCarbohydrates 63gFiber 6gSugar 14gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Chinese savoury sticky rice is the kind of dish that feels familiar even the first time you make it. It’s simple, cozy, and full of flavour. I’ve made it for quiet dinners at home, shared it with friends, and even packed it for lunch. Every time, it delivers that same comforting bite.
There’s something very grounding about recipes like this — a few humble ingredients, cooked with care, turning into something deeply satisfying. It’s the kind of food that makes you pause for a moment and just enjoy.
