This Savory Steamed Glutinous Rice (Lo Mai Fun) is a popular street food breakfast in Malaysia. It is delicious served with a variety of toppings.
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.
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.
INGREDIENTS
- 2 cups glutinous rice (soaked for at least 4 hours or overnight) (400g)
- 1 tsp sesame oil
- ½ tsp five spice powder
- 1 tsp salt
- 1¼ cups water (300ml)
Toppings
- ¼ cup dried shrimps (30g)
- 1 onion or 6 shallots (finely sliced)
- ¼ cup toasted peanuts (chopped) (35g)
- 5 to 6 green onions (finely sliced)
- 2 red chilies (seeded and sliced)
- ¼ cup vegetable oil (60ml)
INSTRUCTIONS
- Rinse and drain dried shrimps. Soak in hot water for 10 minutes. Drain and give shrimps a rough chop.
- In a medium sized pan, heat vegetable 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.
- Place a metal rack in the center of wok. Fill with about 1½ inches of water. Bring to a boil.
- 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, cover with a dome lid, 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.
- Sprinkle cooked dried shrimps and onions, peanuts, green onions, and red chilies onto rice.
- Serve immediately.
NUTRITION
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.
Note: At Home with Rebecka’s Hub Pages is no longer published. The post now resides here.
Enjoy…..and have a wonderful day! 😎
Oh my goodness, Biren, that looks delightful! Is it wrong that I want to eat it right now for breakfast?
Congratulations on both Biren! I love your Lo Mai Fan, looks so delicious and good with a cup of Chinese tea 🙂
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
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
You are most welcomed Rebecka. It is a pleasure! 🙂
congratulation biren! (:
the glutinous rice look soooo delicious! i can feel the warmth of homecooked goodness from it (: YUMMY!
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!
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.
Biren, this looks so delicious!
Congrats on all three things; the feature, 200 posts and 200 likes. That’s all wonderful!
I admit that I pulled a “wow, was that dumb.” I read the ingredients and saw the rice and wondered how rice could be a glutton. Duh. Glutin. I’m slow, but I do catch on eventually. It looks incredibly good, as does everything you make!
Congrats!!! Those flavors look way too tempting, not to mention gorgeous to look at!
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.
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.
It looks delicious! My parents make this occasionally and they also add chopped Chinese Sausages with the other toppings.
wow great dish love that sticky rice and congrats on being featured
Congratulations on your feature! The Lo Mai Fan looks incredible, love your presentation!
Your Lo Mai Fan is so attractive. I can eat a few plates of this easily. Nice!
I know a certain someone who would love this dish! Going to hop over to read about your featured article:D
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.
Hi Biren, delicious glutinous rice! I’ve just hopped over from Rebecka’s. Congratulations on your 200th post, here’s to many more!
Cheers!
Congrats! The lo mai fan looks so good! Have to make this for my hubs, it’s his fav.
Biren, I love glutinous rice, but never had it this way…looks delicious 🙂
I too love glutinous rice and this one looks just the right for my week end dinner! Love the picture and presentation, Biren.
Beautiful recipe and congratulations on all of your milestones 🙂 I will stop over and check out your feature…
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 🙂
Congrats on all counts Biren. Truly well deserved for one of the hardest working bloggers I know 🙂 I love pulut and this is just beyond description. If my boys see this, I will have to make it for them LOL
That looks absolutely yummmmm….. lovely presentation of the food !
please do visit n follow my blog if you wish to at http://kitchensojourn.blogspot.com 🙂
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!
There are many versions out there. Perhaps you can tell me a little more about this sweet version…the toppings, etc.