Posts Tagged ‘gluten rice’

If you don’t want to fuss making the filling only for this Malaysian snack, use sambal dried shrimp ‘hae bee hiam’ instead. It won’t taste quite the same, but just as delicious…

Sambal Gluten Rice Sandwich

Sambal Gluten Rice Sandwich-- this is not a good picture of it. I will take better pictures next time 😉

Sambal Gluten Rice Sandwich Recipe

3 cups gluten rice
1 tsp ground turmeric powder
1oo ml thick coconut milk
1 tbsp sugar
1/2 salt

filling (blend together):
5 shallots– peeled
2 cloves garlic
1/2 cup dried shrimps– soaked
5 dried chillies– soaked

filling seasoning:
1 tsp sugar
1/2 tsp salt
1 tbsp curry powder

chicken floss– optional


  1. Wash rice then add turmeric powder, soak in water overnight. Drain.
  2. Steam rice on high heat for 20 minutes. Add coconut milk, sugar and salt then stir well. Place rice back to steamer for another 30 minutes.
  3. Add 1 tbsp oil into pan, saute filling on high heat until aromatic. Add seasoning and stir well. Dish out.
  4. While the rice is still hot, scoop half of if and spread at the bottom of a square pan, press firmly. Spread sambal filling evenly on the top, follow by chicken floss, if using.
  5. Spread the remaining rice on the top evenly and press firmly. Cut into pieces and serve.

Regina’s note:

When I cut it into pieces, the rice tends to stick to the knife and keeps comes off… could it because I used too much coconut milk (I used a small can of 165ml) and thus making the rice too greasy?… will try next time with less coconut milk.

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Pulut hitam, like BoBo ChaCha, is one of the classic Malaysian dessert soups. I have been wanting to make this dessert soup for awhile but just never get to it. It’s a good change to the regular red bean soup at our house. Too bad my children are not big fans of it, so I ended up giving 2/3 of the soup to friends. It was a very delicious dessert soup nonetheless. I especially love the crunchiness of Chinese donuts with the soup… Mmm, so heavenly!

Black Gluten Rice Soup 'Pulut Hitam'

Black Gluten Rice Soup 'Pulut Hitam'

Pulut Hitam Recipe

1 1/4 cup black gluten rice
1/4 cup white gluten rice
7 cups water
4 pandan leaves– tie a knot. See note below.
1 large block gula melaka 椰糖 or palm sugar
1 stick rock sugar 冰片糖

Coconut Sauce:
1 cup coconut milk
pinch of salt

toasted Chinese donut, cut into small pieces


  1. Combine both rices and rinse a couple of times. Soak in plenty of water 2-3 hours or overnight. Drain.
  2. Add 6 cups of water,drained rice and pandan leaves in a deep pot and bring to boil. Turn heat to medium and cook until the rice broth is silky smooth to the taste and rice is tender and yet yields texture to the bite. Keep stirring during cooking to prevent rice sticking to the bottom.
  3. While the rice is cooking, boil remaining 1 cup of water with gula melaka and rock sugar in a small pot, until sugar dissolves. Strain to remove impurities. Add to the rice soup/pulut hitam (add more water to rice soup if it’s getting too thick).
  4. Prepare coconut sauce: put coconut milk and salt in a saucepan and boil over low heat until it bubbles. Set aside to cool.
  5. To serve, scoop pulut hitam into a bowl. Drizzle with some coconut sauce and top with Chinese donut pieces.

Regina’s Note:

  • Adding white gluten rice is to make the soup more silky taste. You can do the same with other dessert soups too like red bean soup.
  • Frozen pandan leaves have lost much of its fragrance so double or triple the amount calls for in the recipe. Pandan leaves give the soup a fragrant aroma. Omit it if you can’t find this ingredient.


Black Gluten Rice Soup 'Pulut Hitam'

Black Gluten Rice Soup 'Pulut Hitam'

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This is another dish I learned from my sifu (master)  Aunty Wang. These meatballs are not the ordinary meatballs– they are huge, and they are super tender. When I had it for the first time I fell in love with it, and was determined to learn it from Aunty Wang. The meatballs are deep fried to brown the outside (the meat inside is still raw), then continue cooking in a soy sauce broth for 2 hours until tender. It is not difficult to make these delicious meatballs, especially if you have a stand mixer to mix the ground pork. The meatballs can be fried ahead of time and kept frozen. According to Aunty Wang, this is a typical Chinese New Year food in Taiwan, and it sure was on my CNY dinner this year.

Braised Giant Meatballs

Braised Giant Meatballs in Soy Sauce Recipe (makes 24 meatballs)

2 lbs ground pork (1 lb fatty ground pork + 1 lb lean ground pork)
1/2 cup cooked glutinous rice– use some water to loose up the rice
1 tbsp grated fresh ginger
6 stalks green onion– finely chopped
5-6 fresh water chestnut (optional) — peeled, trimmed and finely chopped
1 egg

2 tsp salt
2 tsp ground white pepper
1tbsp rice wine

cornstarch mixture (2 tbsp cornstarch mix with 2 tbsp water)
oil for frying

broth seasoning (for braising 12 meatballs):
2 tbsp soy sauce
1 tbsp sugar
1 star anise (optional)


  1. Combine 2 types of ground pork, egg and seasoning in a stand mixer bowl. With the paddle attached, mix on medium speed until the meat gets “sticky”, about 5 minutes. Add in rice, ginger, green onion and water chestnut, and mix until all combine.
  2. Pour enough oil (the oil must cover the meatballs when frying) in a deep frying pan or a pot and turn heat to high. With a table (metal) spoon, scoop up a portion of ground pork and roughly shape into a ball in the palm of the other hand. Then use the spoon to scoop up the meatball and slap it onto the palm several times (it’s ok if the meatball is out of shape).
  3. Dip the spoon into cornstarch water (stir before dipping) then use the spoon to reshape the meatball. Repeat the dipping and reshaping 2-3 times. Finally use the spoon to gently drop the meatball into the oil. Fry until golden brown outside and drain. Repeat step 2-3 until all ground pork are finished. Turn down the heat a little to prevent burning. Do not eat the meatball as the meat inside is still raw. At this point, the partially cooked meatballs can be frozen once completely cool down.
  4. In a pot, fit 12 meatballs into one layer. Add enough water to cover the meatballs. Add broth seasoning and turn heat to high, let it boil for 2-3 minutes. Cover with lid and turn heat down to low (mark #3). Let it simmer for 2 hours until the meatballs are tender and there’s some liquid left (as long as the liquid is at a boiling bubble stage, you can turn down the heat a little if the liquid dry too fast). Arrange meatballs on top of green vegetables and pour the liquid over it. Serve immediately with steam rice.

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The first time I had gluten rice rolls was when Richard and I visited Taiwan 8-9 years ago. Back then we didn’t eat the rolls fresh hot (we were busy eating many other local snacks!) and saved it later when we boarded the plane back home… Even it was cold but it was still very delicious.

This is the second time I made sticky rice rolls at home. Unlike the first time, I used half sushi rice and half gluten rice, so that it is easier to digest for my stomach. The fillings is very versatile, but typically includes eggs, pork floss, fried Chinese donuts, saute preserved turnips, saute preserved mustard green etc… I prepared the fillings ingredients while the rice was cooking so everything was ready to be wrapped when the rice is cooked. The rolls are individually plastic wrapped thus making it very convenient to eat during a road trip, just keep the rolls in a thermos to keep warm. Oh, these rolls are very fulfilling as well.

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls Recipe (makes 6 rolls)
1 1/2 cup uncooked glutinous rice
1 1/2 cup uncooked sushi rice
pork floss–available in Asian grocery stores
1 Fried Chinese donuts– see note below.
3 stewed eggs– see note below.
1 cup saute sweet preserved turnip (chye por)– recipe follows
1 cup spicy preserved mustard green– recipe follows

  1. Combine glutinous rice and sushi rice in a bowl, wash and rinse 2-3 times. Cook the rices in the rice cooker (follow rice cooker instructions for gluten rice).
  2. Pull Chinese donuts apart into 2 sticks, cut each stick into 3 portions and then cut in half lengthwise for each portion. Toast in oven to make them crispy. Set aside.
  3. Slice the stewed eggs into small wedges– 1 eggs into 6 wedges.
  4. Stir the rice to loose up when it is cooked. Divide into 6 portions. Scoop 1 portion of rice and spread it on a piece of plastic wrap. Arrange the fillings (3 egg wedges, 2 donuts sticks, 1 heap tbsp each of saute turnip and spicy mustard green, sprinkle of pork floss) in the middle of the rice and roll it up tight like a sushi roll and wrap with the plastic wrap. Serve hot.


  • Chinese donuts– fresh donuts are available in certain Chinese restaurants serving breakfast. Frozen packaged ones can be found in Chinese grocery stores in frozen food section.
  • I happen to have stewed egg leftovers. If you don’t have stewed eggs, you can substitute with 3 thin egg omelet then cut into strips.

Saute Sweet Preserved Turnip ‘Chye Por’:
1 cup sweet preserved turnip ‘chye por’ 甜菜脯/箩卜干 — coarsely chopped
1 clove garlic– finely chopped
salt and sugar to taste

Method: Saute garlic until aromatic, add turnip, salt and sugar and saute until the flavor of turnip comes out. Dish out.

Spicy Preserved Mustard Green:
1 cup preserved mustard green– julienne
6 Thai hot peppers
1 clove garlic– finely chopped

Method: squeeze wash and rinse julienne mustard green in a bowl 2 times then squeeze dry. Saute garlic and peppers until aromatic, add mustard green and saute for a few more times. If it tastes a little bland add just a little of salt. Dish out.

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