Sticky Rice Bowl (Naw Mai Fan)

Sticky Rice Bowl
Sticky Rice Bowl (Naw Mai Fan)

Makes: 2-3 servings

¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) – this is a sticky glutinous rice
2 sticks Chinese sausage (lap cheung), about ½ cup when cut up
½ cup dried shitake mushrooms
¼ cup goji berries
4-5 pieces dried scallop
1 tablespoon light soy sauce
1-2 tablespoons Maggi seasoning (or more light soy sauce)
White pepper

1. Rinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked.

2. Soak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.

3. Remove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.

4. Cut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste.

5. To plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate.