Lotus Seed Glutinous Rice (Nasi Pulut Biji Teratai)


6 tbsp Cooking oil
2 tbsp Chopped peeled garlic
10 Dried Chinese Mushrooms, soaked overnight and finely sliced
1 kg glutinous rice, soaked overnight and drained
50 g Crisp-fried shallots
30 Lotus seeds, soaked, split into two and green core removed
10 Dried chestnuts, soaked overnight
1 tbsp Chicken stock granules
2 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tsp Sesame oil
Salt to taste




Heat cooking oil in a pan over medium heat. Fry garlic and Chinese mushrooms until fragrant. Add glutinous rice and stir thoroughly. Add lotus seeds, chestnuts, chicken stock, oyster sauce, dark soy sauce, sesame oil and salt to taste. Stir-fry until well-combined. Remove from heat and divide the rice mixture into heatproof bowls and compress. Arrange the bowls in a steamer tray and steam for 45 minutes until rice is fully cooked.

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