Zhu Bi Png for the impatient grad student

Last updated 2020-05-31 09:57:15 SGT

I will dispense with the usual SEO hacking that accompanies recipe blogs and first put my recipe up front. By way of introduction I will say only that I cooked this today.

Recipe Proper (一人份)


For presoaking

For cooking the rice




  1. Wash glutinous rice in water (discarding initial starch bloom). Soak overnight in excess water.
  2. If using dried goods, soak in water separately (ideally use as much water as you may need to cook rice, no more than twice the volume of the rice).
  3. Before cooking, drain rice well. Retrieve mushrooms and other dried goods from water, saving it for cooking the rice. Wring excess water from dried mushrooms.

Active procedure

  1. In wok, toast groundnuts; set aside.
  2. Fry shallot in hot sesame oil until golden-brown; retrieve and set aside, retaining oil in wok.
  3. Fry most of the garlic in the oil until golden-brown and fragrant.
  4. Add ginger paste, dried goods, rice; stir-fry for a minute or so.
  5. Add soy sauce, wine; mix well.
  6. Add water to cover rice; cover, lower heat, and let cook (about 10 min)
  7. If you're using an electric stove3, the rice will have formed a crust on the bottom of the pan. Deglaze with additional water, and mix well for an additional 2-5 minutes before taking off heat.
  8. Let stand to allow rice to firm up to desired texture. Serve with groundnuts, fried shallots, cilantro, remaining raw garlic as garnish.


  1. = 2/3 US cup, 160 g or 160 ml; yes, it turns out that, fortuitously, dry glutinous rice appears to have the same density as water 

  2. optionally one could use 1 tbsp oyster sauce and 1 tbsp soy sauce, but that would have clashed with the scallop today. 

  3. alas, the tribulations of graduate housing 

  4. 糯米鸡, glutinous rice with chicken, and potentially mushrooms and lup cheong 

  5. at least culinarily; I also think my mother's comparative advantage was still in teaching. 

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