Vegetarian Glutinous Steam Rice (Loh Mai Kai)

Vegetarian Glutinous Steam Rice (Loh Mai Kai)

My mum is a vegetarian person (she also does not eat garlic and egg).
I am making this for her.
She is now 73 years ago and still healthy.
Sometimes, it is good to our body
when we do not consume meat for the whole day.
Do try it out. Happy cooking!

300g of Glutinous Rice (wash and soak with water for 4 hours)

8 pieces of dried Chinese Mushrooms (wash and soak with water for 4 hours)

After 4 hours, drained the water
and cut the steam of the dried Chinese Mushrooms
(keep the mushrooms and discard the steam)

Drained the Glutinous Rice water with colander

Pour 1 1/2 cups of water into the Glutinous Rice

Steam the Glutinous Rice for 45 minutes or until cooked.

Prepare the sauce :-
3 tbsp of light soya sauce
2 tsp pepper
2 tsp sugar
1 tbsp salt
2 tbsp oil
1 tbsp sesame oil
1 tbsp dark soya sauce
1 tsp five spice powder (cantonese translation : ng heong fun)

Once cooked, lift up

Let it cool for 1/2 hour

Stir the rice (any direction will do)

Pour in the sauce

And stir until well combined
Remember to taste it...
if not enough of salt, pepper or all means put some more

Make sure you grease the surface of the bowl with oil
(to avoid the rice stick to the bowl)

Then, put the mushroom with bottom facing you

Scoop the rice into the bowl and level the surface

Put the bowl on top of a flat plate

Steam another 30 minutes

Once ready, lift it up.
If you want to eat, use the back of your spoon or fork to run
around the rice to loosen it

Then, turn the bowl upside down with another plate at the bottom
to hold the Glutinous Rice

or....after the 2nd steaming and you do not wish to eat,
then put inside the fridge (after all has been cooled)
If you want to eat later, take it out from the fridge
and heat it up again (15 minutes or less)

Look like this.....after the 2nd steaming.
Isn't it is delicious!

(Not enough of time, must put more)


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