Recipe: Steamed Glutinous Rice (Lor Mai Fan/糯米飯)

Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in ‘dim sum’ restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds of Chinese buns and fried fish balls.

Personally, I love to line my steaming tray with bamboo leaves and then topping the bamboo leaves on the tray of rice before steaming. This creates a special aromatic flavour to this dish. If you like something fancy, you can also use bamboo leaves to wrap them in small packages before steaming them. The bonus for this is the extra packages can be stored in the freezer for future consumption.  The fragrance which exudes from the bamboo leaves is just amazing!!! Just thinking about it makes me hungry now…….

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Serves 5


550g glutinous rice

3 chicken thighs, deboned and cut into desired cubes

10 Shiitake mushrooms – soaked, drained, stems removed and cut into small cubes

50g dried shrimp, washed and drained

50g dried scallop, soak and drain (optional)

30g to 50g toasted peanuts (optional)

6 shallots, sliced

5 cloves garlic, minced

Cooking oil

350ml homemade chicken stock/water


3 tablespoons light soy sauce

1 tablespoon thick soy sauce

1 teaspoon oyster sauce

1 teaspoon salt

1 tablespoon ginger paste

1 teaspoon white pepper


Chopped spring onion

Chopped Chinese parsley

Sambal Chilli/Garlic Chilli


  1. Soak glutinous rice with water for 3 to 4 hours. Drain well.
  2. Marinate chicken with the seasoning ingredients for an hour or more.
  3. Heat some oil in a wok and add in the shallots till brown and crispy.
  4. Remove the fried shallots and when cool, keep it in an air tight jar.
  5. Using the same oil, add the minced garlic and stir-fry till fragrant.
  6. Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for 2 to 3 minutes.
  7. When the chicken is almost cooked, add in the glutinous rice and 350ml chicken stock/water.
  8. Transfer all ingredients from the wok to a steamer tray.
  9. Add in the toasted peanuts.
  10. Heat up sufficient water in the wok and transfer the tray of rice into the wok. Cover with a layer of bamboo leaves and steam over high heat for 30 minutes or until rice is cooked.
  11. Remove from steamer. Garnish with spring onion, Chinese parsley, and fried shallots.
  12. Serve it hot with chilli of your choice.


  1. Dry scallop is added to enhance the flavour of the dish, and my family loves it too! So, it was a good ‘reason’ to do so.
  2. If you are a peanut lover like my husband and son then you can add peanuts to give a “crunch” to the texture. Otherwise, you can omit it.

How-to wrap the glutinous rice in small packages:

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

8 thoughts on “Recipe: Steamed Glutinous Rice (Lor Mai Fan/糯米飯)

  1. Hi Josephine , thanks for sharing this delicious recipe 😀

  2. Lester Chua says:

    Awesome ! Thanks for sharing n will cooked for my family

  3. Sharon Koh says:

    Good to add dried scallops. I add lap cheong or Chinese sausage too.

  4. Thanks for sharing this delicious recipe

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