Traditional Taiwanese Sticky Rice, the staple of any and every Taiwanese street market is brought into your very own kitchen with this simple and delicious recipe!
Taiwanese sticky rice (We call it you fan in Chinese) is a famous food made from glutinous rice in Taiwan.
It tastes great and is simple to make.
From the North to South, from the morning to the night market, this snack is an important part of Taiwanese diet, and it is well known throughout the world.
Among the hundreds of Taiwanese snacks with different flavors, only this sticky rice (oil rice) plays an irreplaceable role.
I remember eating Taiwanese sticky rice on Guangzhou Pedestrian Street a few years ago and seeing such a long line for it reminded me of how delicious and popular it is.
So let’s take a look at how to make this Taiwanese snack together!
- 1) 250g of long grain glutinous rice
- 2) 50g of skinned pork belly
- 3) 3 red onions
- 4) 15g of dried shiitake mushroom
- 5) 15g dried shrimp
- 6) 2g of Allspice
- 7) 3g ground white pepper
- 8) 15ml of sesame oil
- 9) 15ml of rice wine
- 10) 20ml light soy sauce
- 11) 1 bunch of parsley
- 12) 30g spicy sauce
Step 1. Wash the long-grain glutinous rice, then soak the glutinous rice for 4 hours.
Step 2. Wash the pork belly and cut into small pieces of 1 cm square. Soak the dried mushrooms in warm water for 15 minutes. Then wash them with running water, then cut into thin strips. Slice the red onions as shown below.
Step3. The dried shrimp are soaked in a proper amount of hot water until it is softened and then drained to be used.
Step 4. Put the glutinous rice into the steamer, steam it over medium heat for 20 minutes, until the rice is completely cooked. Remove the glutinous rice from the pot and let cool.
And make the rice separate using the chopsticks.
Step 5. Pour the vegetable oil into the wok. Add the red onion slices after the oil is hot. Stir fry until the onion slices turn golden brown. Take out the onions and put onto a paper towel for later use, but leave the oil in the pan. (I think it would be more greasy to use only sesame oil, so I used the onion oil and a little sesame oil, which is more fragrant.)
Step 6. Add the sesame oil to the wok and fry the pork belly slices until it is about half cooked.
Step 7. Then add shiitake mushrooms, seaweed, dry shrimp, and red onions from before and stir fry about a few minutes to warm all ingredients
Step 8. Add rice wine, light soy sauce, pepper, allspice and glutinous rice and stir well.
Step 9. Finally, begin to plate your meal, pour in the right amount of sweet and spicy sauce according to your preference, and sprinkle with the parsley. It is now ready to enjoy!
After the rice is steamed, it is necessary to break up when hot. Otherwise, it will not seperate again if it is cold.
The glutinous rice is soaked for a long time, which makes it easier to be cooked when steamed. If you are immersing glutinous rice in the summer, remember to change the water to prevent the rice from going bad.
If you can’t finish the whole dish in one sitting, it can be stored overnight and still keep its flavor.
The amount of sweet chili sauce can be adjusted according to taste.
You can also put the fried ingredients and glutinous rice into a rice cooker. Add a little water, use the usual cooking time, and it is just as delicious.