Daily Cooking Quest

No Mi Fan - Savory Sticky Rice

Learn how to cook simple three ingredients no mi fan (Chinese savory sticky rice) in a rice cooker, essentially an easy version of bak cang, or lo mai gai.

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. :P

My three basic ingredients to prepare no mi fan (savory sticky rice): white sticky rice, Chinese sausages, and shiitake mushrooms.

The ingredients needed to prepare no mi fan - Chinese savory sticky rice

Just like regular bak cang, you can make a super fancy no mi fan, or make a really simple one. For this recipe, I only use these three ingredients, which to me is perfect for non special occasions:

If you need something fancier, you can add the followings too:

  • salted egg yolks
  • roasted/boiled chestnuts
  • soaked dried shrimps
  • chicken meat/pork meat cut to bite size pieces

So feel free to pick and choose what you want to add to your no mi fan, and if you have some favorite ingredients that I miss out, do share them with me in the comment. :)

No mi fan (savory sticky rice), finished cooking on the stove top and ready to be transfered and cooked in a rice cooker.

Dried shiitake mushrooms and the shiitake stock (a.k.a. shiitake soaking water)

Lately, fresh shiitakes have been getting more and more common, and I think they are perfect for a quick stir fry job with some Chinese greens. But for no mi fan (or bak cang/lo mai gai), please stick to using dried shiitake mushrooms. Also, be sure to soak them in plenty of water (for this recipe, about 2 to 2.5 cups of water) to rehydrate. Hopefully, once the shiitake mushrooms are back to their fluffy state, you are left with about 2 cups of natural shiitake stock. Using this shiitake stock to cook the no mi fan gives a much flavorful result than simply using water or chicken stock, so please don’t throw the soaking water away.

No mi fan (savory sticky rice), just out from rice cooker.

The ingredients for no mi fan sauce, and my note on Shaoxing wine

The last important part to prepare no mi fan is the sauce. And for that, you will need the following ingredients:

  • Shaoxing wine (if possible, choose the one with 0% salt like Pagoda brand)
  • dark soy sauce
  • oyster sauce
  • sesame oil
  • salt (only add salt if your Shaoxing wine has 0% salt)
  • ground pepper

A note on Shaoxing wine. If you are using good quality Shaoxing wine that has 0% salt, then use the salt in the recipe to prepare your no mi fan sauce. If you notice that your Shaoxing wine contains salt, then please don’t add any more salt to the sauce or the no mi fan may end up too salty.

No mi fan - savory sticky rice.

Two step process to cook no mi fan, stove top and rice cooker

Once all the prep work is done, it is time to finally cook the no mi fan. Here is the two step cooking process:

  • Start on the stove top - Fry garlic, scallion (white parts only), Chinese sausage, shiitake, sticky rice, and no mi fan sauce in a wok/frying pan on the stove top.
  • Finish in a rice cooker - Then transfer the ingredients from the wok/frying pan into the rice cooker pot, add shiitake stock (a.k.a. shiitake soaking water) and let the rice cooker cook the rice with “cook rice” or “white rice” function. Remember to wait 10 minutes once the rice cooker turns to “keep warm” function. Add scallion (green parts) and close the lid and wait another 10 minutes before fluffing and serving the no mi fan.

No mi fan - savory sticky rice.

Originally published on January 2, 2014. Updated on August 5, 2019 with new photos.

No Mi Fan - Savory Sticky Rice


5.0 from 7 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 8 hours

Cook Time: 45 mins

Total Time: 8 hours 45 mins

Serves: 6-8

Ingredients

  • 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, soaked in 2 cups of hot water until soft and puffed up, cut into thin slices and reserve the soaking liquid
  • 500 gram white sticky rice/white glutinous rice (Indonesian: beras ketan), soaked in cold water for 8 hours or overnight, drained
  • 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

Instructions

  1. 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.
  2. Pour the sauce ingredients into the wok/pan and cook for 2 minutes.
  3. 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.
  4. 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.

Notes

  • (*) 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.

Comments

  • Atika says:

    Look so good. I'm going to give it a try without the lap cheong :)

    • Anita says:

      Atika, you can try using chicken thigh since thigh meat contains more fat than breast meat, and we really want the fat for this dish :)

      • Atika says:

        Ayamnya dimarinade dulu gak mba Anita?

        • Anita says:

          Boleh dimarinade dulu. Kira-kira untuk 1/2 kg chicken thigh meat, marinade with 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced ginger, dan 1 teaspoon ground white pepper. Biar ayamnya lebih gurih :)

  • Atika says:

    Thanks so much mba Anita :)

    • Anita says:

      Sama-sama Mba Atika. ♥

  • JC says:

    I'm so glad I came across your blog. I just returned from a trip to visit my husband's family in Hong Kong, and we were missing the food. I tried this dish, and the flavors and texture are spot on. This recipe is a definite keeper in our household, and we'll be making it many times over. I'm looking forward to trying more of your recipes in the future!

    • Anita says:

      Thanks JC, I am glad you like the recipe.♥

  • Don Tang says:

    Hi Anita, I love to get a good recipe for the Indonesian dish I remember is Lemper. I think it is glutinous rice with some dried prawns wrapped in leaves. I hope you can get that for me as I have craving for that here in Australia. Thanks Don

    • Anita says:

      Hi Don, here is my lemper ayam recipe. I hope you will give it a try :)

    • Don Tang says:

      Hi Anita, Many thanks for your prompt reply! I shall try it our when I get the ingredients! Don

  • Uyenchi says:

    How many cups of glutinous rice is 500 grams? I want to try this recipe, and I want to make sure I'm following the instructions carefully. Thank you for posting the recipe and thank you in advance for your answer!

    • Anita says:

      Hi Uyenchi, 500 gram glutinous rice = 2 regular US cups. Have fun with the recipe :)

      • Uyenchi says:

        Thank you for the prompt reply. I've tried this recipe a couple times and both my toddlers (one of whom is an extremely picky eater), and they both love it! I love this recipe because it's a great recipe to build on. Some of the modifications I made are: 1) I only use 3 tablespoons of soy sauce instead of four; 2) I use chicken stock to cook instead of water to add more flavor; and 3) I add black beans for extra nutrients for my kids. The best part is I can cook it in a rice cooker! Thanks again for sharing the recipe. Definitely a keeper and my go-to for sticky rice.

  • Candy says:

    I've used this recipe numerous times. My family loves it, it is my toddler's favorite meal. Thank you for posting it, a lot easier than the way I used to make it (without the rice cooker).

  • Allison C. says:

    Just tried your recipe and it turned out delicious! Thank you for sharing.

  • carmine says:

    thank you for the delicious sticky rice [no-mi-fan savory] wonderful...we all loved it

  • Ari says:

    Yum! So when are you going to share your mom's bak cang recipe with us? Nunggu peh cun dulu? :D

    • Anita says:

      Wahaha, lebih nunggu rajinnya dateng dulu :D

  • Roz says:

    Yum...after reading online quite a few ways to cook glutunous rice I'm happy I chose your method. Even though I especially went out and purchased a splatter guard I still decided to chuck everything in to my rice cooker. That was the first time I had used my rice cooker. (Hey, Chinese girl here knows how to cook rice without electric contraption) Delicious.. easy to follow and now I don't have to wait to go to Yum Cha to indulge. Thank you

  • Avinda Dewi says:

    Hi, I just want to make sure Does the time needed to cook the sticky rice is same with the time needed to cook regular white rice? Because my rice cooker has 2 different cooking option (for white rice and brown rice) Thank you in advance

    • Anita says:

      Hi Avinda, mine only has one "cook" button and I only use it to cook white rice. So my guess is it is probably better to also use the white rice option for your rice cooker. Cheers!

  • bonny says:

    i tried the recipe tonight. good flavors! some modifications... ~Did not presoak rice, used sushi rice in place of what was recommended above ~Cooked ground chicken in peanut oil and then added the rest of ingredients in wok ~Separate bowl added the sesame oil with the rest of the wet ingredients ~Placed wok ingredients in rice cooker with sushi rice. Then added the wet ingredients over it ~After rice is done, mixed and added cilantro and green onions to top it off. DELICOUS!

    • Anita says:

      Your version sounds really delicious Bonny :)

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