Lazy Cantonese Sticky Rice (Joong)
This lazy Cantonese sticky rice is a much easier version of the traditional bamboo leaf-wrapped rice dumplings. While it is not technically "dumplings", you still have the perfectly flavored sticky rice and savory fillings and it's all cooked in a rice cooker without any leaves needed for wrapping. Without all the hard work and the long cooking time, you can enjoy this any time of the year! It's quicker, easier, and just as delicious!
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked glutinous rice ((standard measuring cup))
- 1/2 cup dried yellow mung beans
- 125 grams pork belly
- 2 Chinese sausages (lop cheng)
- 1 3/4 cups water ((for soaking the Chinese sausages))
- 2 salted duck eggs
- 3/4 teaspoon Chinese cooking wine
- 1/2 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 teaspoon oil
- 3/4 teaspoon salt
- 1/2 teaspoon salt
Instructions
- 1
Rinse the rice about 3 times to wash away excess starches; repeat with the yellow split mung beans. Each in their own dishes, soak the rice and mung beans in water. Soak the Chinese sausage in 1 3/4 cups of water.
- 2
Remove the skin from the pork belly. Cut the pork belly into small chunks and combine with the marinade ingredients (xiaoxing cooking wine, salt, sugar, and white pepper). Mix well and refrigerate.
- 3
Rinse the charcoal paste off the duck egg under running water. Crack the egg into a bowl. Remove the orange salted egg yolk and discard the egg white.
- 4
Drain the rice and the yellow split mung beans separately. Let them drain completely, for at least 15 minutes.
- 5
Remove the sausages from the water; DO NOT DISCARD THE WATER. Remove the casing from the Chinese sausages. Cut the sausages into chunks or discs.
- 6
Cut the salted duck yolks into quarters.
- 7
Spoon about 1/3 of the rice into the bottom of the rice pot, then add about 1/2 of the yellow split mung beans.
- 8
Add the Chinese sausage slices, pork, and salted egg, scattering it over the rice and mung beans.
- 9
Spoon the rest of the mung beans over the meat filling.
- 10
Add the rest of the rice, spreading it out evenly.
- 11
Add the reserved liquid (should be 1 3/4 cups worth) from soaking the Chinese sausages to the pot. Use the back of a spoon to even out the rice in the pot.
- 12
Set your rice cooker to Cook (or to the White Rice setting). Once the cooking cycle is done, open the lid and allow the rice to dry out for about 15 minutes before scooping out.