Savory Steamed Glutinous Rice

Savory Steamed Glutinous Rice

Firstly, I am really excited to share with you that I am being featured in At Home with Rebecka’s Hub Pages today. It is such an honor to be invited by my most gracious and talented host, Rebecka of At Home with Rebecka, to be her first featured guest to share a recipe and a little bit about myself. Rebecka will be featuring one of our fellow colleagues every two weeks. It is a great way to stay connected and learn about existing and new food bloggers out there. Please do Rebecka and me the honor of checking out the Hub Pages**.

Another piece of exciting news is that Roti n Rice hit another milestone this past week. I went past my 200th post and 200 people “liked” the Roti n Rice Page on Facebook…YAY! Thank you all for your continued support and encouragement.

Savory Steamed Glutinous Rice

And now, let’s move on with today’s recipe…

Lo Mai Fun (Savory Steamed Glutinous Rice) as this dish is known in Malaysia, is a popular street food breakfast. Steamed in large trays and topped with cooked dried shrimps and shallots, chopped peanuts, sliced green onions, and chilies, it is considered the simple cousin of the dim sum favorite, Lo Mai Gai (Steamed Glutinous Rice with Chicken) made in individual bowls. This dish can certainly be made vegetarian by omitting the dried shrimps.

Savory Steamed Glutinous Rice
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 2 cups (400g) glutinous rice, soaked for at least 4 hours or overnight
  • 1 tsp sesame oil
  • ½ tsp five spiced powder
  • 1 tsp salt
  • 1¼ cups (300ml) water
  • ¼ cup (30g) dried shrimps
  • 1 onion or 6 shallots, finely sliced
  • ¼ cup (35g)toasted peanuts, chopped
  • 5 to 6 green onions, finely sliced
  • 2 red Anaheim chilies, seeded and sliced
  • ¼ cup (60ml) canola oil
  1. Rinse and drain dried shrimps. Soak in hot water for 10 minutes. Drain and give shrimps a rough chop.
  2. In a medium sized pan, heat oil. Fry onions or shallots until brown and crispy. Remove with a slotted spatula. Add chopped dried shrimps and fry till crispy. Again remove with slotted spatula. Set aside.
  3. Place a metal rack in the center of wok. Fill with about 1½ inches of water. Bring to a boil.
  4. Rinse and drain soaked glutinous rice. Transfer rice to a heatproof dish. Add sesame oil, five spice powder, salt and water. Transfer dish to wok, place a dome lid on, and steam for 15 minutes. Remove lid, fluff rice with fork. Cover and steam for another 5 minutes. Remove from wok and allow the rice to cool for 10 minutes.
  5. Sprinkle cooked dried shrimps and onions, peanuts, green onions, and chilies onto rice.
  6. Serve immediately.

This simple and tasty Savory Steamed Glutinous Rice is one of my favorite breakfasts when I was a kid. It is a very economical breakfast and is usually sold by street vendors near the market place. Do give it a try.

Savory Steamed Glutinous Rice
Note: At Home with Rebecka’s Hub Pages is no longer published. The post now resides here.

Enjoy…..and have a wonderful day! 😎


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  1. says

    I have never had the white ones in this way before. Looks great too. Love the topping especially. Congrats on your festuring post. Enjoy & have fun! Hope you’re having a great week ahead.
    Blessings, Kristy

  2. says

    Many thanks to you Biren for being my first featured guest on the new At Home with Rebecka Hub Pages!! Such a delicious rice recipe and a delightful guest!! xo

  3. says

    Biren this looks so good! I Want some of it RIGHT NOW. Your mention of dim sum is also reminding me that I haven’t had it in a while so now I’m craving that too!

  4. says

    Congrats on the feature 😉

    Love the steamed glutinous rice – looking at the toppings you have for it – it is sure loaded with flavors and deliciousness.

  5. says

    Congratulations on the feature, the 200 posts, and the 200 likes, Biren!

    Although I’m allergic to peanuts, I can imagine how delicious this is. I’ve had my shares of many many lo mai fan before I found out about my peanut allergies (oops). Yours looks so much better than any of the ones I’ve had though. The colours are so beautiful. Oh how I’d love a couple bites of that right now. Keep dreaming LeQuan, keep dreaming.

    • Biren says

      Thanks LeQuan! Sorry to hear you have a peanut allergy. I think this dish will be equally tasty minus the peanuts. I would double the dried shrimps.

  6. DongXing says

    Biren, Congratulations on reaching 200 posts in such a short time – I wish you all the success, energy, stamina and inspirations to achieve the 1000th post – there, I just added a wee bit of pressure….Seriously, well done! Lo Mai Fan is bringing back all those nostagic Sunday brunch times at my mum’s. This is one of the family’s favourites. When mum feels a bit indulgent, she would put in chinese mushroom or make a version with chicken and hoisin sauce. The economical version, as shown, was always our favourite, no question. She makes a large portion with sambal on the side, and all helped ourselves to it. Thank you, and I think I would like to try this for my kids.

  7. says

    Congrats, Biren! Great shots & recipe. My family loves glutinous rice & I always add lots of dried shrimps. It’s what makes the dish fragrant & flavourful :)

  8. Viola says

    Looks so tasty!! :)

    I wonder if you have heard or eaten the sweet version? If you have, do you have the recipe? I have eaten when I’m small but I couldn’t find it anymore… hope you know about it! Thanks!


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