Daily Cooking Quest

No Mi Fan - Savory Sticky Rice

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

Ingredients for No Mi Fan - Savory Sticky Rice

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.

No Mi Fan - Savory Sticky Rice

No Mi Fan - Savory Sticky Rice

4.7 from 7 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
  • 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
  • Sauce (combine the following)
  • 4 tablespoon Shaoxing wine
  • 4 tablespoon soy sauce (dark soy sauce is preferable)
  • 1 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper


  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 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.


  • 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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