Steamed Glutinous Rice with Egg

Steamed Glutinous Rice with Egg

This unique and delicious **Glutinous Rice Stuffed Eggshells** recipe transforms simple ingredients into a show-stopping dish! Tender **glutinous rice**, soaked overnight for perfect texture, is stir-fried with savory **sausage** and **lean meat** in aromatic **peanut oil**, seasoned with **soy sauce, white pepper, salt, and chicken essence** for a rich, umami-packed flavor. The magic happens when the rice mixture is tightly packed into **leftover eggshells** (a creative reuse from mooncake baking!) and steamed to perfection. The result? A stunning, bite-sized treat with a satisfyingly chewy yet soft texture. Steaming locks in moisture, ensuring each bite is flavorful and tender. Enjoy these golden, steamed delights warm for the best taste and texture—ideal as a snack or side dish. A must-try for anyone who loves innovative, waste-conscious cooking with bold flavors!

15 Minutes
Medium
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
glutinous rice
200g (soaked)
🥩
lean meat
100g
🥩
sausage
100g

The aromatics

🧅
eggshells
3 medium-sized (cleaned)

The sauce & seasonings

🧂
peanut oil
1 tbsp
🧂
soy sauce
1 tsp
🧂
white pepper powder
to taste
🧂
salt
to taste
🧂
chicken essence
1 tsp

Instructions

1. Step 1

Step 1
Prepare the main ingredients: glutinous rice (soaked overnight), sausage, diced lean meat, and three eggshells (medium-sized) left over from making mooncakes the day before. Wash and dry them in advance.

2. Step 2

Step 2
Heat a wok with peanut oil (use a small amount to avoid greasiness). Stir-fry the lean meat until it turns white, then add the glutinous rice and stir-fry for a moment. Finally, add the sausage, a drop of soy sauce, white pepper powder, salt, and chicken essence. Stir-fry briefly and serve.

3. Step 3

Step 3
To steam, fill the eggshells with the glutinous rice mixture while it’s still hot. Fill them as tightly as possible to achieve a better shape.

4. Step 4

Step 4
Once all the eggshells are filled (the amount can fill about 4 eggshells, but I only have 3), leave a small gap at the top. The steamed result will be just right and full.

5. Step 5

Step 5
(Remember to add about half a tablespoon of water to each eggshell.) Steam for about 20-25 minutes after the water boils. If it doesn’t seem cooked, steam for a little longer. The glutinous rice should be cooked through to be delicious.

6. Step 6

Step 6
The finished product is best eaten warm (in my opinion).

7. Step 7

Step 7
Finished product.

8. Step 8

Step 8
Finished product.

9. Step 9

Step 9
Finished product.

10. Step 10

Step 10
Finished product.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!