Millet Congee with Longan



Coix Seed Congee With Chinese Yam AND Chinese Dates

Coix Seed Congee With Chinese Yam AND Chinese Dates

Coix Seed Congee With Chinese Yam AND Chinese Dates can enhance immunity, spleen stomach, and detoxifies, it is very suitable for winter consumption. Coix Seed is rich in proteolytic enzymes, can soft the skin, make the skin smooth, reduce wrinkles, and eliminate pigment spots and acne.



Fermented Glutinous Rice (Jiu Niang)

Fermented glutinous rice is served in pretty much similar ways in all areas. The simplest way is to eat it right after it’s ready. But the freshly brewed rice is slightly warm and tastes a bit sour. It’ll be more delicious when completely cools. Of all snacks involving fermented glutinous rice, the easiest one is boiled eggs with the rice. To make the snack, all you need to do is mix fermented glutinous rice with water and add eggs into it when it comes to the boil. The snack tastes sour and sweet, with a strong wine aroma. Other snacks include the famous sweet dumplings with fermented glutinous rice, a delicacy in Ningbo. What’s interesting about this snack is the small size and multiple fillings of the sweet dumplings that are smaller than a thumb.

Medical science shows that fermented glutinous rice has the adjuvant function of supplementing vital energy and nourishing blood. It also stimulates the secretion of digestive glands, promotes appetite and helps digestion. Meanwhile, fermented glutinous rice is very nutritious and best suits middle to old aged people, pregnant women and those just given birth as well as people in poor health.

In many parts of China, it is a tradition to serve fermented glutinous rice to women after labor and those just recovered from a disease. Fermented glutinous rice is also capable of quenching thirst, relieving heat, boosting blood circulation and skin softening.

Fish stewed in fermented glutinous rice and eggplants stewed in fermented glutinous rice are widely popular home dishes. 


Chinese Sweet Fermented Rice Porridge

Chinese Sweet Fermented Rice Porridge

Feeling nostalgic the other day, I dug out a container of fermented rice out of my fridge. I’ve tried to make it myself before, but had disastrous results. So until I can find a way to do it right, I hoard containers that others make for me to satisfy my cravings. Chinese fermented rice is made of rice and yeast and is stored till a rice wine begins to form.

Yes it is alcoholic. Some like to just drink the alcohol, but I like to make it into a sweet porridge because it reminds me of breakfasts at home growing up. All I do is heat up the porridge and when that starts to boil, I whisk in one or two scrambled eggs into it. When that is done, eat as is or add sugar to taste. I’m pretty sure that the alcohol burns off and just leaves the taste, but I must say that maybe I didn’t cook my last batch long enough because I could have sworn I got slightly tipsy off of it.


Fermented glutinous rice dumpling

Fermented glutinous rice dumpling

Fermented glutinous rice dumplings are a very popular dessert with a long history in China. They are enjoyed on special occasions, like Chinese New Year, and are a “must-order” at restaurants. They are also said to have medicinal properties, promoting blood circulation for women, and even slowing age process! This dessert doesn’t taste overly sweet and is very easy to make.

Using 2 large saucepans, place 1 litre water in each and bring to a boil over high heat. Lower the heat to a gentle simmer. Add the glutinous rice balls (sweet dumplings) and cook until the rice balls float (4 minutes, depending on size of rice balls). Gently lift out the cooked rice balls, place in a large bowl of cold water and discard water from saucepan.

Add fermented sweet rice wine to the second saucepan with clean simmering water, and mix well. Add egg whites and stir briskly with a wooden spoon to form egg threads. Remove form heat and transfer cooked glutinous rice balls into the rice wine water.

Mix osmanthus sugar with 2 tbsp warm water in a small bowl, and add to the rice wine water. Stir well and serve.


糯米酒 (Glutinous Rice Wine)

Ingredients :
(This may be reduced according to ratio) 
6 Kilo Glutinous Rice
18 pcs small wine biscuit ( 3pcs of wine biscuit per kilo)
3 bottles Chinese white wine.( ½ bottle per kilo of rice)
150ml water more or less

1. Cook all the Glutinous Rice and let it cool down completely, preferably overnight.
*Letting it cool overnight to make sure all  the rice have cool completely. If continue other steps by using the hot rice will cause the wine to  become sour )

2. Get ready the wine biscuit and crushed into powder form.

4. Get ready a Ceramic pot and start with 1st layer of wine powder then 1 layer of Glutinous Rice…cover with another layer of wine powder.

5. Repeat Step 4 until  all the Glutinous Rice & wine powder are finished.

6. Finally Pour a little bit of water on the top of those ingredients

7. Cover it nicely and keep at a dark cool place but not necessary airtight, the yeast fermentation need to breath.

8. On the 3rd day  open and pour the Chinese white wine into it to make it more ‘thick and tasty. ++(see notes)

9.Close the jar (not air tight) and leave the jar in a cool place to ferment for 21 days.

10. Open up after 21days. Stir wine and strained out the wine into a clean pot or bottles. Discard the residue.

Notes :
1) Keeping the wine longer than 20days will further the fermentation and may result in sour wine.(vinegar)
2) With good result may produce 10 – 15 bottles (1 liter) sweet & tasty Chinese rice wine.
3. Once bottled, wine may be kept for 1 or 2 years. The wine ages in its container and changes from a milky white color to cherry red while developing a sherry-like flavor.

++You may use ordinary Chinese white wine. Some white wine sold in Chinese Oriental Shops are salty. No worries you may used these as well. The final result of Rice Wine will not be salty.
Sometimes upon opening on the 21st day,  the wine may be just very sweet without any wine smell. Not to worry, just bottle it and wait for another 3 weeks, the wine will age to a sweet and tasty wine.

The wine biscuits  are usually a small ball of lees left over from the previous batch of rice wine making
which have been dried and resold as “Jiu-Bing” at the traditional Chinese medical stores.
According to some sources, the original Jiu-Bing was actually balls of rice flour, ginger and some other ingredients, left outside to attract the desired molds and yeast.


Loh Mai Kai or Glutinous Rice



  • 300 gm glutinous rice (Must soaked overnight! with water covering glutinous rice)
  • 3 pieces of chicken breast/drumsticks (chopped into pieces)
  • 3 chinese sausage (lap cheung) (sliced)
  • 5 black mushroom (soaked overnight)  – After soaking overnight, your mushroom size will double, sliced it then.
  • 5 small shallots + 1 big shallots (Why use small shallots because it’s more fragrance)
  • 3 tbsp chopped garlic (after i chopped into smaller cubes, i use mortar and pestle to crush shallots and garlics for better taste)
  • 1 tbsp oil
  • ginger juice
  • Harmai (dried shrimp) (45 gm) (I use mortar and pestle to crush this too..)
  • Kacang (peanuts)
  • 4 – 6 stalks spring onions (sliced)
  • 2-3 red chillies (sliced)

Marinade chicken

(Marinade overnight or 1-2 days and put into freezer)

  • 2 tbsp oyster sauce
  • 1 tbsp chinese wine (Shao Hsing Hua Tiau wine)
  • 2 tbsp ginger juice
  • 1/2 tbsp dark soya sauce
  • 2 tbsp light soya sauce
  • 1 tsp salt
  • 1/2 tbsp sesame oil
  • Dash of white pepper
  • 1/2 tsp cornflour
  • 1/2 tsp sugar

Sauce for glutinous rice

  • 2 tbsp oyster sauce
  • 1/2 tsp salt
  • 1 tbsp dark soya sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • Dash of white pepper
  • 1/2 tsp Chinese five spice powder (You can find this in Chinese medicine shop)


  1. Remove soaked water and steam the glutinous rice for 30 minutes. Loosen steamed rice & leave aside.
  2. 1 tbsp oil, stir fry peanuts until its skin turn slightly brown red and put aside and later add some salt to peanuts.
  3. Next, 1 tbsp oil into wok, stir shallots and garlics, and put aside
  4. In the same work, fry dried shrimp till fragrance & crispy and put aside
  5. Do not need to add oil, stir fry lap cheung / chinese sausage and put aside
  6. Next, in the remaining oil, stir fry mushroom and put aside
  7. Next, stir fry chicken until half cooked and put aside.
  8. In the same wok, put rice and put all the above (shallot+garlic+dried shrimp+mushroom+steamed glutinous rice, [except kacang]) mix well
  9. Now, prepare 2 maggi chicken stocks cube with 1 litre of water.  Pour (500ml only!!) into the wok with all the above into your mixed well glutinous rice.
  10. Prepare also 5 tbsp of ginger juice and pour into the wok as well.
  11. Mix well until it absorb 70% of the chicken stock water

As, i am making a big plate of loh mai kai therefore  put in chicken (add 2-3 tbsp of left over chicken stocks water) + lap cheung+ and top up with glutinous rice. Steam for 40 mins and Enjoy!

(If you’re making small bowl, all you need is just 1 tsp- 1tbsp of chicken stocks water to each bowl ) also steam for 40 mins

My rating for this is 10/10 esp with my secret ingredients ginger juice.

Where to buy glutinous rice?
The best ones you can get is from Ong Tai Kim Supermarket it’s a prepack form. If you can’t get, then try other stores or supermarket.