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Sep 27, 2011 07:51 AM

Need authentic recipe for Dim Sum Sticky Rice, but...

I would love to tackle the challenge of making authentic Dim Sum sticky rice, but not the kind they steam in the leaf. When we go to Dim Sum here in Edmonton, there is a version that all the restaurants seem to serve (it might be canadianized for all I know) in a clear glass bowl that contains all kinds of wonderful goodies - dried shrimp, what I'm assuming is bbq pork pieces (could also be some kind of ham??), green onions, and of all things, cilantro (never knew that would be part of chinese cooking), and may contain others things as well. It also appears to have soy sauce (or some other dark seasoning) added as it is usually quite brown in colour, but there's a sweetness there too (is that the rice itself)? The flavour is amazing, and I much prefer it to the version that is steamed in the leaf.

I have searched online but have not come up with any recipes that have the same look, and so far nothing I've found has cilantro in the ingredient list. Anyone have any recipes, or ideas, or places to look that might have this?

On a side note, in the recipes I have found for sticky rice they call for chinese sausage - what type of product is this? Is this what looks like the bbq pork or ham pieces that are in this sticky rice? Is that why the flavour is different than what I would expect, and why I can't replicate it?

Thanks fellow Chowhounders - if anyone can find this for/with me, you all can!!

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  1. this should get you started:
    I haven't made this recipe, just got it by googling, but it looks pretty much spot on, and if you scroll down you'll see pictures of Chinese sausage and bacon, which are far more common ingredients in Chinese food than bbq pork or ham, if you have access to a Chinese grocery they will definitely carry these.

    Good luck!

    8 Replies
    1. re: qianning

      Wow that was quick and efficient, thanks qianning! This is so close - the only difference is the colour - the ones we get here look like the have the soy sauce added. Now I just need to brave the huge chinese market - a definite "fear" for me - not knowing what I'm looking for and always feeling like nobody speaks english but me (I know it's not actually like that - I just have a phobia about crowds and unfamiliar places - I feel the same way about stores I've never been in before no matter their origin). Where would I find the chinese sausage in a market like that? Would it be with the rest of the meat - would it be in the prepared food/deli type section? Any help would be awesome!

      Think I will try making this on the weekend when I have the time and patience.

      1. re: nsstampqueen

        the sausage/bacon is usually either at the fresh meat/butcher counter, often hanging from strings, or in a cold case with the pre-packaged/processed meats, some stores have both buy it by weight at the meat counter, and pre-packaged.

        I've never seen this type of rice made with soy in the rice, not to say it isn't done, just to say i've never had it/noticed it that way. In zhongzi or Normigai (i.e. the sticky rice steamed in bamboo leaf or lotus leaf), on the other hand, it is common to add some meat braising liquid to the rice, which gives it a brownish/soy saucy color and some "meaty" flavor.

        Chinese markets are kind of intimidating at first, but don't worry once you get your feet wet, so to speak, you'll be fine. The first trip it can be a good idea to go when you have lots of time, and just meander a bit to get acclimated, there is a logic to the arrangements, but it takes a few passes through to figure out.

        1. re: qianning

          I have a large (think HUGE) Chinese Superstore that I do go to, I'm still intimidated (but I feel that way about anywhere I'm unfamiliar). I think my big issue is I can't read the packaging and I can't speak the language - eventually I'll get better at it I'm sure, but after 7 or 8 years I'm still struggling. I also have an issue with crowds which doesn't help as this place is BUSY! I only go when I have lots of time to wander, and I'm sure their security are wondering wth?? as I go from one end of the store to the other and then back and turn around and so on. I'm a real list shopper but when you don't know where anything is, nevermind what things are, it takes forever and you make a lot of missteps! Even though I'm terrified of it, I still really enjoy it (if that makes any sense), I just have to push myself to do it.

          I have a long list of things I would like to buy at a mexican market we have here, but I haven't worked up the courage to go in there yet (and I've been thinking about it for 2 years already). I just seem to have issues with strange places.

          Maybe the brownish color does come from broth - I always assume soy, but you never know. Also, if I would have known it was called stir fried sticky rice I probably would have found the correct recipe sooner! When the cart comes by us with the rice in a bowl the ladies always just call it sticky rice, and the to go menu calls it sticky rice with meat (or something like that). You've been a huge help, as I might have tried this on my own, with less than stellar results as I would have used bbq pork or ham, and probably a bunch of other things that do not belong in there. I am a little nervous about cooking the rice itself, as I am completely unfamiliar with this type of rice, but I'm willing to try just about anything once!

          1. re: nsstampqueen

            Don't feel badly, I speak Mandarin and still sometimes Chinese groceries make me a little bit nutsoid.

            The main thing with sticky rice is to soak it for the specified time. Remembering to do that is the hard part, after that it is pretty easy to work with.

      2. re: qianning

        Thanks for that link, qianning.
        I followed it and and looked at other recipes and found one of the easiest desserts I've ever come across. It's the ginger milk recipe here

          1. re: Chemicalkinetics

            And I like macarons better than whoopie pies.

            Looks very complicated and fiddly compared to the absurdly simple method of making the ginger milk.

            Do you make your own double skin milk? Can you recommend a recipe?

          2. re: MoGa

            thanks for pointing that out.....we are huge fans of both ginger ice cream and doufunao w/ ginger syrup around here, this looks somewhere in between, i'll definitely try it soon.

        1. You can (and should) make a bunch of them at the same time. You can store them very well in freezer, so they act like Chinese version of TV dinner. Whenever you want, you can steam it and eat it. Great stuffs. Here is a photo from a previous post I made. They are taken straight from the freezer, so the color and the shape look a bit "off", but they are really great.

          Chinese sausage is... well, a picture worths a thousand words. This is also from a previous post:

          Get hold of the lotus leaves if you can.

          1. "When we go to Dim Sum here in Edmonton, there is a version that all the restaurants seem to serve (it might be canadianized for all I know) in a clear glass bowl that contains all kinds of wonderful goodies"

            Just reread your post and realized that I misunderstood you....

            Ok, that is a different dish. It is called "raw fried glutinous rice (生炒糯米飯). We had a previous discussion on this:


            1. Here is another recipe with short cuts (if you want) It also has the darker color that you were looking for.