Mama Lin’s Chinese Sticky Rice with Taro

Chinese Sticky Rice Recipe - a classic southern Chinese dish that is great for dinner

5 from 1 reviews

It is very important that you soak the rice ahead. Otherwise, the rice will not cook completely within the timeframe outlined below. In the photos, I am serving the rice with pan-fried five-spice tofu. You can serve the rice with any kind of protein you desire. 




Shrimp and Scallops



Additional Equipment


Lightly Sauté Taro, Dried Seafood, and Vegetables

  1. You sauté all these ingredients first to bring out their flavor before adding it to the 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. Add the taro and stir fry for another minute. Then, add the garlic powder, onion powder, coriander, five-spice powder, salt, and white pepper (if using). Stir to incorporate the spices. Transfer the taro to a plate. Turn off the heat.
  2. Before you cook the dried seafood, drain the shrimp and scallops from the water. Tear the scallops into shreds. It doesn’t have to be perfect.
  3. Wipe down the wok or pan with a kitchen towel. Heat another tablespoon of canola oil over high heat. Add 1/4 cup of shallots and stir fry them for about 1 minute. Add the shrimp and scallops and cook for about 30 seconds. Add the garlic powder, coriander, salt, white pepper (if using), and the white and light green parts of the scallion. Stir to incorporate the spices over the seafood. Transfer to a plate.
  4. Wipe down the wok or pan again. Heat 1 tablespoon of canola oil over high heat. Add the carrots, red bell pepper, and peas. Cook for 2 to 3 minutes, until the vegetables soften. Add a pinch of salt and stir to incorporate. Transfer the vegetables to a plate.

Assemble the Rice Dish

  1. Add about 6 cups cups of water to the large sauté pan (that you are using to steam the rice). Cover it with a lid and bring the water to boil.
  2. Lightly grease the cake pan or pie dish with canola oil.
  3. Drain the rice and transfer the soaked rice to the pan or dish. Drizzle 1/3 cup water over the rice. Smooth out the rice with your hands so it is an even layer. Cover the rice with a layer of the seafood and then the taro on top.

Steam the Rice

  1. Once the water is boiling, remove the lid from the pan. Place the steaming rack in the center. Carefully position the plate full of rice over the steaming rack. The steam is very hot, so be careful here. Cover the sauté pan, reduce the heat to medium, and let the rice steam for 25 minutes.
  2. Using oven mitts, remove the rice from the pan. Pour 2 cups of water into the now empty sauté pan and cover it with a lid again. A lot of water evaporates during the steaming process, so this helps replenish some of the water inside the pan.
  3. Using a large spatula (I used a wok spatula for this), flip everything over so that the rice is on top. Again, this does not have to be perfect. Drizzle about 3 tablespoons of water around the outer edge of the dish or pan. Carefully place the rice back over the steaming rack, and cover the lid. Steam the rice for an additional 7 to 10 minutes.
  4. Remove the rice from the sauté pan and check to see if all the rice is fully cooked. If it isn’t, drizzle a little bit of water over the rice that is not fully cooked. Steam the rice for another 5 minutes or so.

Finish the Rice

  1. In a small bowl, mix the sauce ingredients together. Drizzle the sauce over the cooked rice and carefully toss everything together.
  2. Transfer about half of the rice to a serving plate or bowl. Add half of the mixed vegetables and some of the dark green scallions on top. Next, add the remaining rice, mixed vegetables, and scallions.
  3. Serve immediately with pan-fried tofu or your favorite protein.


NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 348, Total Fat 9.1g, Saturated Fat: 0.8g, Cholesterol: 4.1mg, Sodium: 761mg, Total Carbohydrate: 60g, Dietary Fiber: 3.6g, Sugar: 4g, Protein 6g

*I use a vegetable peeler to peel the skin off the taro. Then, I cut the taro into half-inch pieces. 2 1/2 cups of cubed taro is just over 1 pound.