Friday, September 25, 2009

Lor Mai Fun (Savoury Glutinous Rice)

My neighbour handed me a bag of glutinous rice she had leftover from making bak chang. It was perfect timing because Lor Mai Fun has been on my to-do list for the longest time. I picked out the simplest recipe I could find online - my prerequisite whenever I am making something for the first time ;)

They turned out fine, thank goodness! I think the stars must have been aligned when I made this bowl of Lor Mai Fun (above). I had arranged the chinese sausages in a petal formation, but by some stroke of luck, a sliver of the stewed mushroom decided to peek out, as did a chunk of diced chinese sausage! All in the right places too. So there you go, an entire stalk of flower in a Lor Mai Fun. How's that for beginner's luck? ;)

Taste-wise, I will add some chicken the next time. The recipe did call for it, but I didn't have any in the freezer and I didn't want to drive out just to get some. The Lor Mai Fun was a tad on the bland side, which didn't bother me, because I ate it with chilli sauce anyway! I guess if you're not using chicken, remember to add more chinese sausage or mushrooms to up the flavour.

I also made a vegetarian Lor Mai Fun for my husband. I stewed some mushrooms in vegetarian oyster sauce, garlic, ginger juice, sugar and a little dark sauce. Then used the gravy as seasoning for the rice. I also topped it with some canned peanuts. I actually liked the vegetarian version more.

All in all, a great afternoon snack!

(adapted from Amy Beh's recipe, here)

- 400g glutinous rice, rinsed and soaked for at least 4–5 hours or preferably overnight
- 200g chicken, chopped into bite-sized pieces
- 1 Chinese sausage, sliced
- 2 Chinese mushrooms, soaked and sliced
- 3/4 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 tbsp sesame oil
- 1/2 cup water (or chicken stock)

- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tsp thick soy sauce
- 1 tsp Shao Hsing Hua Tiau wine
- Salt and pepper to taste
- 3/4 tsp sugar or to taste

1. Drain soaked glutinous rice in a colander. Heat sesame oil and fry ginger and garlic until fragrant. Add chicken, mushrooms and seasoning ingredients.

2. Toss well to combine. Add glutinous rice to mix. Pour in water and stir until water is absorbed into the rice.

3. Arrange a few sliced sausages into each deep bowl. Spoon glutinous rice into the bowl until almost full to the brim.

4. Press slightly. Steam the filled bowls over a medium heat for 30–35 minutes or until rice is done. Turn out the rice and serve immediately.

An Asian version of an upside-down cake, I say!


  1. Gorgeous photos! Make me drool by looking at the photos, your Loh Mai Fun looks so tasty and nicely presented.

  2. Vraiment appétissants, on a envie de tous les goûter !

  3. Belli e buoni questi risotti, li vorrei provare tutti e due, anche le foto sono favolose, complimenti.
    Ciao Daniela.

  4. They both look very artistic:) I Imagine it's the dark sauce and mushrooms,ginger sesame oil:) etc..that made you like your husbands more?

  5. Looks georgous too!! MMMMMMMMM,...very apart!!

  6. Wow! I can smell your loh mai kai from my laptop..... Fresh from the steamer! So juicy....

  7. We love glutinous rice savory and sweet dishes..the Vietnamese call it "xoi." This looks great especially with that sausuage. Can't believe we've been missing out on your site all this time!

  8. Lor Mai Fan is my favourite delicacy in winter. But there's no winter in SG, right? But the lor mai fan looks so nice and I don't mind having it when the weather is hot, hehehehe^^.

    How good is it to have a neighbour like this? In HK, we don't normally have this kinda close relationship with neighbours, lucky you!

  9. congratulations for your blog it looks great ! if you like franch creative food come and visit my blog you are welcome !!
    cheers !!Pierre

  10. This looks just so inviting Little T...

  11. That is a beautiful presentation. I am sorry, I have never heard of most of the ingredients, but I will be looking for this in our ethnic restaurants.

    I DO LOVE your site!

  12. I love to have lor mai fun for breakfast. Both versions look really delicious!

  13. I like your lor mai fun, looks beautiful and neat with the sausages nicely arranged unlike the one in the restaurants...messy and greasy.

  14. Lor Mai Fun... love this.. Looks really good.. yummy!

  15. Loh mai kai is my favourite!! Love your loh mai fun without the chicken (kai) version.

    p/s Your photos are not showing.

  16. This is one of my fav dish! I am so glad to find your blog.

  17. Oh flavorful sticky rice...the two versions look so different...I'll try both! My daughter lives in Seoul...I'll have to send her over to your site, she could have fun with your recipes.


  18. I love all forms of sticky rice. Both of these look so tasty!

  19. I stumbled upon this recipe and cooked it today!! It turned out really well! I didn't have wax sausages on hand, so I skipped it. It still really tasted good ;)thank you!!

  20. I love sticky rice and I am always looking around for new recipes... I just tried this one and it is THE BEST sticky rice I have ever had!!

  21. Oh yum!!! Approx. how many serves does this make?