Steamed sticky rice is traditionally cooked in conical bamboo baskets, banana leaves or sometimes even in hollow bamboo stalks, but you can easily steam it in a domestic steamer basket.
- 400 g (14 oz/2 cups) glutinous rice, soaked in cold water overnight
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Drain and rinse the soaked rice in cold water three times. Pour water into the bottom of your steamer and line the steaming section with muslin (cheesecloth). Place the rinsed rice on the cloth, cover with the lid and set on the stovetop over high heat. Steam for 15 minutes, then tip the rice over. Cook for another 5–15 minutes, or until the rice becomes translucent; take a small bite to check it is soft and chewy. (Sticky rice generally takes about 20–30 minutes of steaming all up.)