There are two really classic Chinese sticky rice dish, one is bak cang (粽子), and the other one is lo mai gai (糯米鸡). The first one is wrapped in bamboo leaves and served during dragon boat festival, while the later is wrapped in lotus leaves and commonly found in dim sum. I love both versions, and I especially love my Mom’s bak cang which she makes annually (I know, I know, I am so spoiled when it comes to good food ♥). Since I am no expert in wrapping a cang, I just make this super simple version when a craving for one hits me. Purists are probably gonna hate me for tempering with their bak cang or lo mai gai, not to mention I dare to use a rice cooker too! But, I will take all the hatred hurled at me as long as I can have my bak cang/lo mai gai fix whenever I want one. 😛
By the way, I use only the most basic of ingredients for my savory sticky rice, namely lap cheong (Chinese sausages) and dried shiitake mushrooms. If you want a fancier sticky rice, you are more than welcome to add chestnuts, salted eggs, dried shrimps, and pork, which is how my Mom does her bak cang.
- 2 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 scallions, thinly sliced, separate the white parts from the green parts
- 5 Chinese sausages (Indonesian: lap cheong), cut into 1 cm slices diagonally
- 3-4 dried shiitake mushrooms, soaked in 2 cups of hot water until soft and puffed up, cut into thin slices and reserve the soaking liquid
- 500 gram glutinous rice (Indonesian: beras ketan), soaked in cold water for 8 hours or overnight, drained
- 4 tablespoon Shaoxing wine
- 4 tablespoon soy sauce (dark soy sauce is preferable)
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- In a wok/frying pan, heat sesame oil on high heat. Sauté garlic and white parts of scallions until fragrant, about 2 to 3 minutes. Add Chinese sausages and stir for 1 minute. Add shiitake and stir for 1 minute.
- Pour the sauce ingredients into the wok/pan and cook for 2 minutes.
- Turn off heat and add the glutinous rice and stir until everything is well mixed. Transfer the rice mixture into a rice cooker pot. Pour the 2 cups of shiitake soaking liquid into the pot. It should just be enough to cover all the rice mixture, if not you can add some more water to cover the entire rice mixture.
- Place the pot into your rice cooker, and cook until it turns to "warm", which means the rice is cooked at this time. Wait for 10 minutes, then open the rice cooker lid and add the green parts of the scallions and close the lid again. After another 10 minutes, open the rice cooker and stir with a paddle to fluff the rice. Serve immediately.