Quick and Exquisite Chinese Sticky Rice

Quick and Exquisite Chinese Sticky Rice

Add all of the ingredients in a pressure cooker, just cook under pressure for 5 minutes, and you will have an exquisite Chinese sticky rice. Use whatever you have in the fridge! Celebrate Children's Day Festival with Chinese-style chimaki (sticky rice wrapped in bamboo leaves) using this recipe.


Mochi rice
raw rice : 2 rice cooker cups (360 ml)
White rice
raw rice : 1 rice cooker cup (180 ml)
Here are my suggestions for the ingredients but you can add whatever you like
Chicken or pork
250 g
Shimeji mushrooms
1 packet
Dried shrimp
a handful
2 cups (400 ml)
★Oyster sauce
1 1/2 tablespoons
★Soy sauce
1 tablespoon
1 tablespoon
1 1/2 tablespoons
★Chinese chicken stock or Weipa
1/2 tablespoon
★Sesame oil
1 1/2 tablespoons


1. Wash the mochi rice and white rice, and transfer to a sieve.
2. Cut the meat into bite-sized pieces, and marinate with sake and soy sauce (not listed) in the pressure cooker.
3. Cut the ingredients into very small pieces. The amount should like this in the picture.
4. Add all the ingredients into the pressure cooker, and mix.
5. Cook over high heat. Once it starts to vigorously emit steam, reduce the heat to low, and cook for another 5 minutes under pressure.
6. When the pressure gauge drops, it's ready to be served!

Story Behind this Recipe

This is the recipe for my favourite Chinese sticky rice that my mother often makes for me. She taught me how to make it, and I was surprised to find out how easy it was.