IMG_2188ingredients (makes 5 portions)

85g glutinous rice, soaked overnight
5 fresh/raw salted eggs
4 small/pearl mushrooms, soaked and finely diced
20g chicken lup cheong (chinese sausage), finely diced

1/2 tbsp dark soy sauce
1/2 tsp light soy sauce
1/8 tsp fish sauce
1/2 tsp sesame oil

IMG_2184食材(可做 5份)

糯米饭 85克、隔夜浸泡
新鲜咸蛋 5颗
珍珠菇(小颗香菇) 4小朵、浸泡至软、切细颗粒
鸡肉腊肠 20克、切细颗粒

老抽 1/2大匙
生抽 1/2小匙
鱼露 1/8小匙
麻油 1/2小匙


drain water from rice. mix in lup cheong and mushroom
pour in all seasoning

mix well and set aside

make a small opening at the top of the egg

drain away the white and keep the yolk

spoon rice into the egg

fill it to the brim

place into steamer and steam over high heat for 40 mins
准备好的糯米蛋放入蒸锅以大火蒸 40分钟即可

Personal notes/温馨小贴士:

– feel free to adjust the ingredients (except rice and salted egg) and seasoning according to personal preference

– do NOT press the spooned rice firmly in an attempt to fill the shell with more rice. rice fluffs up during cooking process and the outcome is an “eruption”! (see picture above)
米饭勺入蛋壳儿即可~千万不完将勺入的米饭压实以尝试挤入更多米饭。米饭在蒸煮过程会蓬松~太多米饭会“暴馅” 哦!


(5) Comments

  • KF (April 18, 2016)

    Hi Victoria Bakes!
    I like your blog very much. I m now in Beijing, r u in Beijing too?

  • Veronica Ng (April 19, 2016)

    I think this is the most amazing \’dish\’ I\’ve come across lately! Rice in an egg? I am sure it taste super delicious especially with the salted egg yolk in it. Thank you so much for opening my eyes Victoria!

  • Irene Sek (April 20, 2016)

    Thank you for all your loving recipe.. love it very much .

  • WanwanTea婉婉午茶 (April 22, 2016)

    亲亲您的糯米咸蛋jing cute啊!!一面剥蛋皮一面吃饭好有趣哦!

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Victoria Bakes – Baking into the Ether