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lor mai fan

★★★★★ 1 Review
inspiredbaking avatar
By C T
from Singapore

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.

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★★★★★ 1 Review
prep time 1 Hr 30 Min
cook time 1 Hr
method Steam

Ingredients For lor mai fan

  • 500 g
    glutinous rice, washed
  • 2 strips
    pork belly
  • 2
    chinese sausages (lap cheong), sliced thin
  • 4
    shitake mushrooms
  • 1 handful
    dried shrimp
  • shallots, finely sliced
  • 1 stalk
    spring onions
  • RICE SEASONING
  • 3 Tbsp
    sesame oil
  • 3 Tbsp
    oyster sauce
  • 2 tsp
    salt
  • 3 Tbsp
    soy sauce, light
  • 1 Tbsp
    chinese five spice powder
  • PORK BELLY MARINATE
  • 1 tsp
    sesame oil
  • 1 dash
    ground white pepper
  • 3 tsp
    oyster sauce
  • 1 pinch
    salt
  • 2 tsp
    soy sauce, light
  • 2 tsp
    chinese five spice powder

How To Make lor mai fan

  • 1
    Pre-soak the rice for at least 6 hours.
  • 2
    Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
  • 3
    Pre-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.
  • 4
    Pre-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.
  • 5
    Chop up spring onions and reserve for garnishing.
  • 6
    In 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.
  • 7
    Add in the rest of the ingredients and mix well.
  • 8
    Transfer everything to a steamer and cook over simmering heat for an hour.
  • 9
    If 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.
  • 10
    Give the rice a stir every so often. This is optional but highly recommended, to ensure even cooking and to give the rice better texture.
  • 11
    Once cooked, plate and garnish with the spring onions.
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