Steamed Chinese Sticky Rice Food

STEAMED CHINESE STICKY RICE

Steps:

• Drain the dried shrimp and scallops. Shred the scallops so that you can distribute them throughout the sticky rice. If the scallops are still too firm to shred, leave them whole and don't worry about the shredding. They'll soften completely after they steam with the sticky rice.
• Heat a wok or sauté pan with 1 1/2 tablespoons oil over high heat. Once the pan is hot, add 1/4 cup of shallots and stir fry them for about 1 minute. Then, add the dried shrimp, scallops, Chinese sausage, and Chinese cured pork. Cook for about 30 seconds to 1 minute. Season with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons cooking wine (if using), and 1/8 teaspoon ground white pepper. Toss everything together.
• Turn off the heat and transfer the flavoring bits to a bowl.
• Drizzle 1 1/2 tablespoons oil in the wok or sauté pan over high heat. Add 1/4 cup chopped shallots and cook for 1 minute. Next, add the taro cubes and cook for 30 seconds to 1 minute. Add the five-spice powder, chicken bouillon powder (if using), and a pinch of salt. Toss everything together.
• Turn off the heat and transfer the taro to a bowl.
• Drizzle 1 tablespoon of oil in the wok or sauté pan over high heat. Add the vegetables and cook them for 2 to 3 minutes, until they're completely cooked. Season the vegetables with a pinch of salt or garlic salt.
• Turn off the heat and transfer the vegetables to a bowl.
• Lightly grease the cake pan with canola oil.
• Drain the soaked glutinous rice and spread it over the pan. Pour 1/3 cup water over the rice. Smooth out the rice with your hands. Cover the rice with a layer of the taro (if using). Then, add the flavoring bits.
• If you are using a wok to steam, fill it with about 2 inches of water. (Note: If you are using a large sauté pan, fill it with about 1 to 1 1/2 inches of water.) Cover the wok with a lid and bring the water to boil.
• Place a steaming rack in the center of the wok. (Note: If you are using a wok, use a tall steaming rack; if you are using a sauté pan, use a shorter rack.)
• Carefully place the pan of sticky rice over the steaming rack. The steam is very hot, so be careful here. Cover the wok with a lid and adjust the heat to medium-high. Steam the rice for 25 minutes.
• Using oven mitts, remove the pan from the wok. Because a lot of water evaporates during the steaming process, pour another 2 cups of water into the wok.
• Using a large spatula, flip everything over so that the rice is on top (I used a wok spatula similar to this one). Drizzle about 2 tablespoons of water around the edge of the pan. Carefully place the rice back over the steaming rack, and cover the wok with the lid. Steam the rice for an additional 5 to 10 minutes, until the rice is cooked through and soft in the center.
• In a small bowl, mix the sauce ingredients together. Drizzle the sauce over the cooked rice and carefully toss everything together.
• Sprinkle the vegetables over the rice and mix together. If you are finding it difficult to mix everything in a small pan, transfer the rice and vegetables to a large bowl to mix.
• Serve the sticky rice in bowls. Garnish with sliced scallions, if you like. The sticky rice goes well with my garlic green beans, garlic cucumber salad, or pan-fried teriyaki tofu.

STEAMED STICKY RICE (KAO NIAOW)

Steps:

• Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
• Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

CHINESE RESTAURANT-STYLE STICKY RICE

Steps:

• Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
• Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
• Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.