Chinese Sticky Rice is a versatile and delicious dish that’s perfect for any time of day. It’s the perfect blend of glutinous rice, lap cheong (Chinese sausage), and other delicious ingredients, all combined in one bowl. This recipe will give you authentic Lo Mai Fan with crispy sesame and onion bits that take it to the next level!
Table of Contents
- What is Chinese Sticky Rice?
- Why You’ll Love This Chinese Sticky Rice Recipe
- Ingredients You’ll Need to Make Chinese Sticky Rice At Home
- How to Make Chinese Sticky Rice (Step by Step)
- Troubleshooting Your Sticky Rice
- Joyce's Tips For Making the Best Chinese Sticky Rice Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Chinese Sticky Rice
- Frequently Asked Questions
- How to Store Leftover Chinese Sticky Rice
- Recipes To Use Up Leftover Chinese Sausage
- More Chinese Recipes You May Like
- Did You Make This Chinese Sticky Rice (Lo Mai Fan) Recipe?
- Recipe Card
Packed with the rich umami flavors of Chinese sausage, dried shrimp, and Shiitake mushrooms, this dish is a delightful medley of taste and texture. The additional garnish of finely chopped green onions and optional crispy bits gives a finishing touch of freshness and crunch to this savory sticky rice dish.
My recipe for Chinese sticky recipe is the best one you’ll ever come across. It’ll give you authentic flavors easily at home! Plus, the optional steps to create crispy toppings and egg ribbons add an extra layer of complexity to the dish, enhancing both the flavor and presentation.
The crispy bit toppings is a combination of sesame seeds, Japanese panko bread crumbs, and crispy fried onions. This is a topping that I love using to give any of my dishes a bit of crunch and flavor, as I did with my Crispy Jalapeno Poppers (Rangoon Style).
This recipe also offers valuable tips for achieving the optimal texture and taste, such as properly soaking the rice and adjusting the moisture level during the stir-frying process. Trust me, it’ll be a breeze making this delicious Chinese rice dish!
Read on to learn exactly how to make this delicious Chinese sticky rice recipe today!
What is Chinese Sticky Rice?
Chinese sticky Rice, also known as lo mai fan, is a classic comfort food dish popular in Chinese cuisine.
This dish is primarily comprised of glutinous rice, which gives the dish its signature ‘sticky’ texture. However, the flavor profile is enhanced with a variety of ingredients such as Chinese sausage (lap cheong), dried shrimp, green onion, and a blend of soy sauces.
The rice is typically soaked overnight, steamed, and then stir-fried with all the ingredients and sauces.
Alternatively, there's also a 'raw stir-frying' method where you directly stir fry the soaked sticky rice grains (so you skip the steaming step) and keep adding water into the wok while you are stir frying the rice in the wok to re-hydrate the rice. This method is a bit trickier to master but creates a wonderfully chewy dish if done right.
Chinese sticky rice is an authentic and traditional comfort food often served during Chinese New Year celebrations as well because it symbolizes a close-knit family relationship (we want our relationships to be ‘sticky’) that being said, it is definitely not limited to just Chinese New Year and we love making this any time of the year or day as a side dish!
Why You’ll Love This Chinese Sticky Rice Recipe
Easy to make: With detailed steps on prepping the ingredients, soaking the grains, and stir-frying the dish, this recipe is easy to follow. Even the optional steps for garnishing are straightforward, making it accessible for beginners or experienced cooks alike. Plus, you don’t need an instant pot or pressure cooker to make it!
Versatile: This recipe allows for flexibility with the ingredients. You can use different meats like pork or chicken, and you can adjust the umami flavors with oyster sauce, sesame oil, or dark soy sauce based on your preference.
Delicious: The combination of glutinous rice, Chinese sausage (lap cheong), dried shrimp, and more, results in a dish bursting with flavor. The optional crispy bits topping adds a delightful crunch that enhances the overall taste.
Crowd pleaser: This savory sticky rice is a comfort food that’s perfect for family meals or gatherings. It’s a popular dish during Chinese New Year celebrations and is bound to impress your guests.
Authentic: This recipe stays true to the traditional Chinese sticky rice recipe but also offers a unique twist with the crispy bits topping. It captures the essence of Chinese cuisine while also providing an opportunity to make it your own.
Perfect Texture: The key to a good sticky rice dish is the texture, and this recipe nails it. The process of soaking the rice, steaming it, then stir-frying it, results in a perfect balance of a slightly chewy and sticky texture.
Ingredients You’ll Need to Make Chinese Sticky Rice At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious Chinese sticky rice recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Sticky Rice (glutinous rice/sweet rice): You’ll need some sticky rice to make this recipe. The glutinous rice will form the base of our dish, soaking up flavors and creating a signature chewy texture. When you are shopping for sticky rice at an Asian grocery store they may be labelled as sticky rice, glutinous rice, or sweet rice. They also may come in short or long grain as well, both will work but I personally like the texture of the short grain rice more.
- Dried Shrimp: We’ll also need some dried shrimp. These will rehydrate during the steaming process, adding a unique seafood flavor that enhances the salty and umami taste of the dish.
- Chinese Sausage (Lap Cheong): You’ll need some Chinese sausage for this recipe. Known as lap cheong, this sausage will add a rich, sweet and savory flavor, complementing the other ingredients. If you can't find Chinese sausage, bacon also will work too and will give it a nice smoky flavor.
- Unsalted Raw Peanuts: This will provide a nice crunch and a hint of nutty flavor to our savory sticky rice.
- Shiitake Mushrooms: Whether you use dried shiitake mushrooms or fresh ones, this will give this dish a aromatic and fragrant flavor that further enhances this sticky rice dish. I like to use dried ones because I always have them in my pantry, and it's very easy to rehydrate them anytime I want to use them.
- Green Onion: Adding green onions at the very end as a garnish and within the dish gives it a light onion flavor and pulls all the flavors together.
- Sugar, Soy Sauce, Dark Soy and Shaoxing Cooking Wine: These ingredients will be used to season our dish. The combination of sweet, salty, and umami flavors will give the Chinese sticky rice its distinctive taste. If you can't find Shaoxing wine, you can use dry sherry as well.
- Egg (Optional): If you want to add egg ribbons as a garnish at the very end, then you'll also need an egg.
For the Crispy Bits (Optional):
- Japanese Panko Bread Crumbs: You’ll need some Japanese panko bread crumbs for this recipe. These breadcrumbs will provide a crunchy texture to the crispy bits topping, enhancing the overall taste and texture of the sticky rice. I like to use Japanese panko bread crumbs over the traditional ones because they are coarser and chunkier, which makes them crispier.
- Deep Fried Onions: These crispy deep fried onions come in plastic jars and are store-bought at an Asian grocery store. You can also use the French's Crispy Fried Onions as well. If you can't find it, you can omit it or substitute it with chopped roasted peanuts.
- Sesame Seeds: These seeds will give an added crunch to the crispy bits and infuse them with a gentle nutty flavor.
How to Make Chinese Sticky Rice (Step by Step)
Making this incredible Chinese sticky rice recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Step 1: Prepare The Sticky Rice
- The first step is to soak the glutinous rice in a bowl of warm water for a minimum of 4 hours. If possible, leave it overnight. This soaking process will allow the grains of rice to absorb water and become soft and sticky when steamed.
Step 2: Prepare the Rest of the Ingredients
- Soak the shiitake mushrooms and dried shrimp in hot water. Depending on their size, this process might take about 30 minutes to an hour. To ensure that the mushrooms are fully submerged, place a small plate into the bowl to weigh them down.
- Lastly, finely chop the green onions and set them aside. They will later be used as a garnish for the dish.
- In a small bowl, mix the sugar, shaoxing wine and soy sauce together and set it aside.
Step 3: Steam the Rice
- Once the rice is thoroughly soaked, place it in a steamer along with the soaked dried shrimp and Chinese sausage.
- Set the stove to medium heat and steam the ingredients for 30 minutes in a steamer. It’s crucial to ensure that there’s enough water in the steamer to last the entire steaming process, but the water level should not be too high as to touch the rice.
How to Make the Crispy Bits Toppings (Optional)
- To make the crispy bits topping, set the stove to low heat and add a bit of oil to a frying pan.
- Once the oil is heated, add in the sesame seeds, panko bread crumbs, and fried onions. Stir the mixture continuously to prevent it from burning.
- Once the mixture turns golden brown, remove it from the heat and set it aside. It will be used as a flavor-packed garnish later.
How to Make the Egg Ribbon Toppings (Optional)
- Beat the eggs in a small bowl until they are well mixed and frothy.
- Heat a bit of oil in a pan over medium heat. Once the pan is heated, pour in the beaten eggs and swirl them around to evenly spread them across the pan’s surface. To make thinner ribbons, use a large pan, so that eggs can spread further out on the pan.
- Let the egg cook until there’s no more liquid egg left, then remove it from the heat and allow it to cool. If it still looks a bit moist on one side, you can gently flip it to the other side once the eggs has set.
- Once cooled, roll the cooked egg up and slice it into thin ribbons. Set these aside for later, they will be used as a garnish.
Step 4: Stir Fry the Sticky Rice
- After the rice, Chinese sausage, and dried shrimp are done steaming, remove them from the steamer. Finely chop the sausage and shrimp, and set them aside.
- Squeeze out the excess water from the soaked shiitake mushrooms, cut off and discard the tough stems. Chop the mushrooms into small pieces.
- Set the stove to medium heat again and add some oil to the frying pan. Toast the peanuts lightly for a minute before adding the chopped Chinese sausage.
- Cook the Chinese sausage for about 1-2 minutes to release some of its oils. Then, add the chopped shrimp, shiitake mushrooms, and a bit of Shaoxing rice wine, cooking for an additional 1-2 minutes.
- Add the steamed sticky rice to the pan and gently break it apart by mixing the other ingredients with into it. The goal is to separate the rice grains as much as possible. The more oil there is, the easier this will be.
- Add the sugar/soy sauce mixture to the rice and, continuing to stir the ingredients together until all the rice is coated with it. Add the dark soy sauce and mix until the color is evenly distributed.
- At this point, you should taste the rice to adjust its flavor. If it’s too dry, add a tablespoon of water and continue mixing. Repeat this step until you achieve the desired chewy consistency.
- Lastly, add the chopped green onions and mix them into the sticky rice. If you prepared the optional toppings, sprinkle the crispy bits over the rice and top with the egg ribbons.
- Your Chinese sticky rice is now ready to serve and enjoy! This dish is perfect for everyday meals or special occasions such as Chinese New Year. Its savory umami flavors and comforting stickiness will surely win over your taste buds!
Troubleshooting Your Sticky Rice
If you are using a cloth to steam your rice as I did, soak your cloth first. It creates more even steam around the whole bundle!
But what happens if you have rice that's not fully cooked or a bit dried out from sitting out during the prep stage? Not to worry - we can fix that during the pan frying step.
Once you add the rice to the frying pan or wok, you can start breaking up the rice grains together with the rest of the ingredients you add in water 1 tablespoon at a time and keep stir frying it until the rice is cooked to the perfect consistency.
I don't recommend adding water in large quantities because you can't go back from mushy rice. When the rice starts to soften up and break apart more easily, do a taste test, if it tastes chewy and good to you - you're good to go! If it's still too dry, add another tablespoon of water and repeat until you get the desired texture.
Joyce's Tips For Making the Best Chinese Sticky Rice Every Single Time
- Find the Right Rice: When you are looking for sticky rice, it may be labeled as sticky rice, glutinous rice or sweet rice. For this particular recipe, I find the short grain sticky rice gives a nicer texture because it has a bit more of chewiness to it.
- Soaking the Rice: To ensure the glutinous rice gets the right texture, soak it for at least 4 hours, preferably overnight. This softens the grains and allows them to absorb the flavors from the other ingredients more effectively.
- Rehydrating the Dried Ingredients: Soak the shiitake mushrooms and dried shrimp in hot water for 30 minutes to an hour. This process rehydrates these ingredients, enhancing their texture and flavor. To fully submerge the shiitake mushrooms, place a small plate in the bowl to weigh them down.
- Creating Crispy Bits Toppings: This optional step adds crunch and an extra layer of flavor to your dish. Toast sesame seeds, panko bread crumbs, and fried onions until golden brown, stirring constantly to avoid burning and sprinkle it on top right before serving.
- Making the Egg Ribbon Toppings: Beat an egg until frothy and pour it into a hot pan, swirling it around to ensure even cooking. Once cooled, roll it up and cut it into ribbons. This adds a delightful contrast in texture and a pop of color to the dish.
- Adjusting the Texture and Taste: If the sticky rice is too dry, add warm water, a tablespoon at a time, while stir-frying. Do a taste test to check for the right chewy consistency and adjust the seasoning if needed.
- Garnishing the Dish: Finally, garnish your sticky rice with green onions, crispy sesame and onion bits and egg ribbons. This not only makes the dish visually appealing but also enhances its flavor.
Serving Suggestions
Chinese Steamed Pork Ribs with Black Bean Sauce: This savory and umami rich dish is an excellent pairing with the Chinese Sticky Rice. The flavors of the black bean sauce and the tender pork ribs complement the chewy texture and subtle taste of the sticky rice, making a well-rounded meal.
Sweet and Sticky Char Siu (Chinese BBQ Pork): The sweet and smoky flavors of Char Siu are a great match for the savory sticky rice. The sweet char siu pork sauce adds an extra depth of flavor to the rice, enhancing its taste.
Chinese Scrambled Eggs and Shrimp: This light and easy-to-make dish pairs wonderfully with the Chinese Sticky Rice. The fluffy eggs and tender shrimp provide a contrast in texture, while their mild flavors allow the sticky rice to shine.
Sweet and Sour Chicken (Hong Kong Style): The tangy and vibrant flavors of this dish make it a fantastic accompaniment to the Chinese Sticky Rice. The crispy chicken and the sweet and sour sauce provide a delightful contrast to the soft and savory rice.
Chinese Stuffed Peppers (Dim Sum Style): These stuffed peppers provide a burst of flavor that pairs well with the Chinese Sticky Rice. If you're looking to make a combination of simple dim sum dishes at home, this would be it! I also like to adding siu mai and shrimp hargow to the mix as well when I have it on hand. (We always have the frozen ones on hand).
I also like to keep things things simple and enjoy the textures of this sticky rice by serving it with a side of my miso garlic chili oil.
Recipe Variation Ideas for Chinese Sticky Rice
This delicious Chinese sticky rice recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Vegetarian: For those following a vegetarian diet, skip the Chinese sausage and dried shrimp. Add vegetables like carrots, peas, and bell peppers for a colorful and healthy variant. You can also include tofu for an added protein source, making this Chinese sticky rice recipe just as satisfying.
- Chicken and Mushroom Lo Mai Fan: Swap the Chinese sausage with chicken and shiitake mushrooms to make a heartier version of the traditional lo mai fan or Chinese sticky rice. The chicken and shiitake mushrooms adds an amazing flavor and aroma that pairs well with the glutinous rice and enriches the overall taste of the dish.
- Spicy Stir-fry: If you like a bit of heat, try stir-frying the ingredients with a teaspoon of chili flakes before mixing them with the rice. This will give your Chinese sticky rice a spicy kick that enhances the overall flavor. You can also further season it with salt and white pepper.
Frequently Asked Questions
Soaking is a crucial step in this recipe. Glutinous rice should be soaked for a minimum of 4 hours, but preferably overnight. This helps to soften the grains and ensure they cook evenly.
Chinese sausage, known as lap cheong, is the best choice for this dish. It has a unique taste that adds depth to the flavor of this dish. If it’s not available, you can substitute with bacon.
This recipe involves stir-frying, soaking, and steaming to achieve the right texture. If the rice is too dry after steaming, you can add warm water, one tablespoon at a time, during the stir-frying step until you reach your desired consistency.
Yes, you can omit the dried shrimp if you prefer. However, they add a unique umami and salty flavor to the dish.
No, long grain rice has a different texture and won’t give the same results. Glutinous rice (aka sticky rice or sweet rice), is essential for this dish to achieve the desired texture and taste.
Lo Mai Gai is another popular sticky rice dish. However, unlike Lo Mai Fan, lo mai gai dish includes chicken and salted eggs and is wrapped in lotus leaves and steamed. It is a little more time-consuming than this Cantonese Sticky Rice, Lo Mai Fan recipe.
Absolutely! Feel free to mix in other ingredients such as chicken, pork, or other vegetables to suit your taste.
Yes, you can omit the meats and replace them with vegetables or tofu. Remember to replace the chicken broth with vegetable broth to keep it vegetarian.
If you are wondering whether celiacs can eat glutinous rice or glutinous rice flour, the answer is yes! Since all rice is naturally gluten-free, high in carbohydrates, and low in fat, the term ‘glutinous rice’ can be a little misleading. All rice varieties are gluten-free. There is no gluten in regular white rice, brown rice, wild rice, waxy rice, or rice flour. The only difference between different types of rice is the starch content.
How to Store Leftover Chinese Sticky Rice
Storing your leftover Chinese Sticky Rice is as easy as the recipe itself. Simply transfer your sticky rice into an airtight container or wrap it securely in plastic wrap to maintain its taste and texture.
To reheat, sprinkle a few drops of warm water over the rice to prevent it from drying out. Then, microwave it for 1-2 minutes until it’s heated through. If your rice has turned a bit dry or hard, you can revive it by stir-frying with a splash of chicken broth to reintroduce moisture and flavor. Remember, adding water should be done sparingly, as adding too much can result in a mushy texture.
If you find some grains of rice not fully cooked or dried out, they can be fixed during the reheating process. Add the rice into a pan and break up the clumps and add 1 tablespoon of water at a time. This will help to soften up the rice.
Do a taste test, if it tastes chewy and good to you, then it’s ready. If it’s still too dry, add another tablespoon of water and repeat until you get the desired texture.
Freezing is not typically recommended for Chinese sticky rice as the glutinous rice can become quite hard and lose its flavor when frozen and then thawed.
Recipes To Use Up Leftover Chinese Sausage
More Chinese Recipes You May Like
- Char Siu (Chinese BBQ Pork)
- Chicken Congee
- Steamed Spare Ribs with Black Bean Sauce
- Crispy Cantonese Chow Mein
- Buttery Scallion Pancakes
- Sweet and Sour Chicken
- Egg Fried Rice
- Singapore Noodles
- Sweet and Sour Pork
- Ketchup Shrimp
- Chinese Scrambled Eggs with Shrimp
- Chinese Stuffed Peppers
- Chinese Tomato Egg Stir Fry
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Recipe Card
Chinese Sticky Rice (Authentic Lo Mai Fan)
Joyce's Recipe Notes
- If you cannot find dark soy sauce, you can use regular soy sauce instead. You will only lose the brown color.
- If you can't find crispy fried onions at an Asian grocery store, you can also use French's crispy onions as well.
- When you are shopping for sticky rice at an Asian grocery store, it may also be labeled as glutinous rice or sweet rice. Both long grain or short grain will work for this recipe.
- Make sure to soak the rice for a minimum of 4 hours, but soaking it overnight works best though.
Ingredients
- 1 ½ cup sticky rice (sweet rice, or glutinous rice)
- 2 tablespoons dried shrimp
- 1 Chinese sausage (lap cheong)
- ⅓ cup unsalted raw peanuts
- 3-4 shiitake mushrooms (dried or fresh)
- 2 stalks green onion
Chinese Sticky Rice Sauce
- ½ teaspoon sugar
- 2 tablespoon soy sauce
- 1 tablespoon dark soy
- ½ teaspoon Shaoxing Cooking Wine (or dry sherry)
Egg Ribbon Garnish (Optional)
- 1 egg
Crispy Bits Garnish (Optional)
- 3 tablespoons Japanese panko bread crumbs
- 3 tablespoons deep crispy fried onions (store bought)
- 1 tablespoon sesame seeds
Instructions
Soak the Glutinous Rice
- The first step is to soak the glutinous rice in a bowl of warm water for a minimum of 4 hours. If possible, leave it overnight. This soaking process will allow the grains of rice to absorb water and become soft and sticky when steamed.
Preparation
- Soak 3-4 shiitake mushrooms and 2 tablespoons dried shrimp in hot water.Depending on the size, it may take 30 minutes to an hour. Try to fully submerge the shiitake mushrooms under water by placing a small plate into the bowl to weigh them down.
- In a small bowl, mix together 2 tablespoon soy sauce, ½ teaspoon sugar, ½ teaspoon Shaoxing Cooking Wine and set it aside for later.
- Finely chop the green onions and set aside
Steaming the Rice
- Once the rice is thoroughly soaked, place it in a steamer along with the soaked dried shrimp and Chinese sausage.
- Set the stove to medium heat and steam the ingredients for 30 minutes in a steamer. It’s crucial to ensure that there’s enough water in the steamer to last the entire steaming process, but the water level should not be too high as to touch the rice.
Making the Crispy Bits Toppings (Optional)
- Set the stove to low heat and add a bit of oil
- When the pan is hot, add 1 tablespoon sesame seeds, 3 tablespoons Japanese panko bread crumbs and 3 tablespoons deep crispy fried onions and keep mixing so it doesn't burn.
- Once it is golden brown, remove it from the heat and set aside for later
Making the Egg Ribbon Toppings (Optional)
- Set the stove to medium heat and add a bit of oil into the pan
- In a small bowl, use a fork to beat the egg until well mixed and frothy
- Once the pan is heated, pour in the beaten eggs and swirl them around to evenly spread them across the pan’s surface. To make thinner ribbons, use a large pan, so that eggs can spread further out on the pan.
- Remove the egg from the pan and let it cool
- Once it's cooked, roll it up and cut them into ribbons, set aside to top at the very end.
Stir Frying the Sticky Rice
- Remove the Chinese sausage and dried shrimp from the steamed rice and finely chop it
- Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it (they are usually tough). Roughly chop up the shiitakes into small bits.
- Roughly chop the peanuts
- Set the stove to medium heat and add some oil into a frying pan
- Add in the peanuts and lightly toast it for 1 minute
- Add in the Chinese sausage and cook it to release some of the oils (approximately 1-2 minutes)
- Add in the dried shrimp and shiitake mushrooms and shaoxing rice wine and cook for an additional 1-2 minutes.
- Add the steamed sticky rice to the pan and gently break it apart by mixing the other ingredients with into it. The goal is to separate the rice grains as much as possible. The more oil there is, the easier this will be.
- Add the sugar/soy sauce mixture to the rice and, continuing to stir the ingredients together until all the rice is coated with it.
- Add in 1 tablespoon dark soy and mix it until the color gets evenly distributed.
- At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
- Add in the green onions and mix into the sticky rice
- (Optional) Add in the crispy bits and top it with the egg ribbons
- Enjoy! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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heather (delicious not gorgeous) says
ooooh yes!!! that crispy topping sounds unreal, and i can easily imagine fried garlic in there too :3 also, what's the difference between no mai fan and lo mai fan? (i'm kind of assuming they're the same thing, but google is being unhelpful right now lol).
Joyce says
haha gotta love the garlic and crispies right? 😀 I think no mai fan and lo mai fan are the same thing but different pronounciation. Kinda like the word 'you' can be said as lei or nei. That's my understanding of it anyways! 😀
Luci says
This looks totally delicious. I've been looking for new rice dishes to try this might it.
Joyce says
Hope you get to try it! 🙂
tina says
The sausage is a new twist, I haven't seen this before. It looks amazing, definitely saving this for later:)
Joyce says
The funny thing about this sausage is, although it's cured - you almost always need to cook it to eat it and its more sweet than salty! I hope you have a chance to find it and try it out! 🙂
Elizabeth says
This sounds INCREDIBLE! I feel like I always choose the wrong Chinese restaurant and end up with disappointing rice (boooo!). Can't wait to try it on my own at home!
Joyce says
Hope you enjoy it! Sticky rice is definitely definitely sometimes a hit or miss but totally worth making because its soooo addictive so you can double up the batch and eat it for twice as long haha! 🙂
Iryna says
Crispy topping part is my favorite. This looks like a delicious side dish!
Joyce says
Is it bad I treat this as a main and hoard this to myself? hmmm haha 🙂
rika says
This recipe reminds me of my childhood! I love sticky rice and meat!
Joyce says
Me too! 🙂
Joeie says
It is a better time to eat this Crispy Chinese Sticky Rice (Lo Mai Fan) in a colder weather to keep body warmer. I would like to try to make this out myself, which I never do. I may need your further help if I encounter a bit problem during either in preparing or making or cooking. process. I know you always gladly to help out if asked. So, in this case, I should thank you in advance, Joyce
Joyce says
Anytime you need any help, just give me a shout! 🙂 Hope you enjoy!