No Mi Fan - Savory Sticky Rice

5.0 from 16 reviews

Author: Anita Jacobson




Prep Time: 8 hours

Cook Time: 45 mins

Total Time: 8 hours 45 mins

Serves: 6


  • 2 teaspoon sesame oil
  • 4 cloves garlic, minced
  • 2 scallions, thinly sliced, separate the white parts from the green parts
  • 4 Chinese sausages (Indonesian: lap cheong), cut into 1 cm slices diagonally
  • 6-8 dried shiitake mushrooms
  • 500 gram white sticky rice/white glutinous rice (Indonesian: beras ketan)
  • Sauce (combine the following)
  • 4 tablespoon Shaoxing wine, preferrably with 0% salt
  • 4 tablespoon dark soy sauce (or use 3 tablespoon light soy sauce) (*)
  • 1 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon salt, only add this if your Shaoxing has 0% salt
  • 1/2 teaspoon ground white pepper/ground black pepper


  1. Overnight soak: Soak shiitake mushrooms in 2 cups of hot water until soft and puffed up, cut into thin slices and reserve the soaking liquid. Soak white sticky rice in cold water for 8 hours or overnight, drained.
  2. 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.
  3. Pour the sauce ingredients into the wok/pan and cook for 2 minutes.
  4. 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.
  5. Place the pot into your rice cooker, and cook with "cook rice" or "white rice" function 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.


  • (*) Dark soy sauce gives the dark color to the no mi fan. Using light soy sauce will result in much lighter color no mi fan. Since light soy sauce is actually saltier compared to dark soy sauce, be sure to use only 3 tablespoons of light soy sauce to substitute 4 tablespoons dark soy sauce.

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