Glutinous Rice 糯米饭
Different dialect groups have different ways of making this dish. The Teochew version is sweeter in taste and white in colour while the Hokkien version is on the savoury side and dark brown in colour due to the dark sauce added. We cook our glutinous rice the traditional tedious grandmother's way. It will first be fry over high heat before putting into the steamer. Cooked with dried shrimp, peanuts, Chinese mushroom, dark soy sauce, and fried shallots.
We sell them in small boxes (350gm) as well as big platter for mini buffets or baby full month celebrations.
To reheat:
~ Steam
~ Microwave
~ Air Fry
Storage:
Chiller (Up to 1 week)
Freezer (Up to 1 month)