Steamed Sticky Rice (Lo Mai Fun)

Featured in the Honolulu Star-Advertiser on January 5, 2011.



Steamed Sticky Rice (Lo Mai Fun)

Sweet Rice Mixture:

  • 4 cups sweet rice (mochi rice)
  • 4 1/4 cups water
  • 1 piece hum nyee (salt fish), soaked and rinsed
  • 2 packets saimin base

Filling Mixture:

  • 2 tablespoons vegetable oil
  • 1/2 cup dried baby shrimp, rinsed
  • 1/2 cup finely diced roast pork or ham
  • 1 cup finely diced cooked lup cheong
  • 1 cup dried black mushrooms, soaked, rinsed, finely diced
  • 1 cup finely chopped green onions
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon five spice


  1. Rinse mochi rice; drain.
  2. Place rice and remaining Sweet Rice Mixture ingredients into a rice cooker; cook rice.
  3. Remove hum nyee from the rice; debone, shred, and return to rice.
  4. Heat oil in wok; stir fry Filling Mixture.
  5. Add Sweet Rice Mixture to wok; mix well.
  6. Continue to heat for another 15 minutes.

Makes 8 to 10 servings.

Approximate Nutrient Analysis per serving and based on 10 servings:
430 calories, 9 g fat,1 g saturated fat, 15 mg cholesterol, 600 mg sodium, 68 g carbohydrate, 3 g fiber, 1 g sugar, 18 g protein


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