Lor Mai Fan

Chara Teh


Lor mai fan, sometimes called the 8 Treasures Rice, is a Chinese glutinous rice dish, usually found at dim sum places. We make a more classy version at home and it is as much of a treat for us kids as it is for our parents! I used to help my mum prepare this when I was back home.

There is much preparation needed, but it is all worth it when the smell wafts through the kitchen and then a plate of hot lor mai fan is placed in front of you...and then there is no more.

★★★★★ 1 vote
1 Hr 30 Min
1 Hr


500 g
glutinous rice, washed
2 strips
pork belly
chinese sausages (lap cheong), sliced thin
shitake mushrooms
1 handful
dried shrimp
shallots, finely sliced
1 stalk
spring onions


3 Tbsp
sesame oil
3 Tbsp
oyster sauce
2 tsp
3 Tbsp
soy sauce, light
1 Tbsp
chinese five spice powder


1 tsp
sesame oil
1 dash(es)
ground white pepper
3 tsp
oyster sauce
1 pinch
2 tsp
soy sauce, light
2 tsp
chinese five spice powder


1Pre-soak the rice for at least 6 hours.
2Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
3Pre-soak the mushrooms in hot water and then roughly chop them up. Slice the chinese sausage thin and pre-fry in a hot pan till the fragrance is released, about 2 minutes or so. Set aside.
4Pre-soak the dried shrimp for half an hour and stir fry for 5-10 minutes on high heat then remove from pan. Brown the finely sliced shallots in a bit of vegetable oil and set aside.
5Chop up spring onions and reserve for garnishing.
6In a hot wok, stir fry the drained glutinous rice along with the seasoning for about 20 minutes. This will help to infuse heat into the grains so the rice cooks faster.
7Add in the rest of the ingredients and mix well.
8Transfer everything to a steamer and cook over simmering heat for an hour.
9If using a wok for steaming, check the water level and top it up with hot water when it gets low so it does not dry up.
10Give the rice a stir every so often. This is optional but highly recommended, to ensure even cooking and to give the rice better texture.
11Once cooked, plate and garnish with the spring onions.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian