Taiwanese-Style Sticky Rice
Cooking Flow
- Cook
-
[RICE COOKING] [WHT]
[NORM] [2.0] 30 min
Ingredients
- 3 rice cups (540 ml) glutinous rice, rinsed
- 430 ml water
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
Sauce Mixture
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- ⅓ lb (150 g) chashu pork, cut into ½” pieces
- 4 shiitake mushrooms (80 g), cut into ½” pieces
- 10 chestnuts (70 g), shelled
- 8 g small dried shrimp
- (Additional Ingredients = 308 g total)
Garnish
- Cilantro, coarsely chopped
- Soft-boiled eggs, optional
DIRECTIONS
In a small bowl, combine ingredients for Sauce Mixture and set aside.
Add rinsed glutinous rice into the pot after thoroughly draining. Add in water, salt, sesame oil, and Sauce Mixture and gently stir. Arrange chashu pork, shiitake mushrooms, chestnuts and dried shrimp on top of the glutinous rice.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice. Skip the soaking time by holding down the [V] icon, as glutinous rice absorbs water quickly and does not require pre-soaking.
Once the rice is cooked, gently mix the rice. Garnish with cilantro and optionally, add a soft-boiled egg before serving.
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