Lor Mai Fan

Name: Lor Mai Fan
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 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(es) ground white pepper; 3 tsp oyster sauce; 1 pinch salt; 2 tsp soy sauce, light; 2 tsp chinese five spice powder

By Chara Teh
@inspiredbaking

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Steam

Ingredients

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(es)

ground white pepper
3 tsp

oyster sauce
1 pinch

salt
2 tsp

soy sauce, light
2 tsp

chinese five spice powder
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How to Make Lor Mai Fan

Step-by-Step

Pre-soak the rice for at least 6 hours.
Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
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.
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.
Chop up spring onions and reserve for garnishing.
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.
Add in the rest of the ingredients and mix well.
Transfer everything to a steamer and cook over simmering heat for an hour.
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.
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.
Once cooked, plate and garnish with the spring onions.