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Sticky Rice Stuffing

Sticky Rice Stuffing

Sticky rice stuffing is a tradition in many Taiwanese-American families. It’s essentially the same dish as Oil Rice 油飯, often enjoyed on special occasions in Taiwan. Cat Yeh adapted it to the American fall season with a bit of autumn squash.

Here, the rice is steamed in a Tatung, but a stovetop steamer will also work.



Sticky Rice Stuffing


  • 2 cups sweet (glutinous) rice, rinsed and soaked overnight then drained
  • 1 tablespoon peanut or vegetable oil1/4 cup dried shrimp, soaked for 20 minutes in warm water then chopped
  • 3 heads garlic, minced
  • 6 medium dried shiitake mushrooms, soaked in water for 1 hour then sliced (can reserve the soaking water for later)
  • 2-3 links Taiwanese sausage, sliced in 1/4” coins
  • 1 cup kabocha or butternut squash, cubed
  • 1 tbsp rice wine (we use Taiwanese mi chiu 米酒)
  • 1 tablespoon Yu Ding Xing Amber River Soy Sauce
  • 2 tablespoons Yu Ding Xing Soy Paste with Glutinous Rice Grains
  • 1 tsp Dong He Black Sesame Oil 
  • 1/4 cup chicken stock or mushroom soaking water
  • 1/2 teaspoon salt
  • 1/8 tsp white pepper
  • 1 scallion, chopped
  • 2/3 cup fried shallot


  1. Add oil to a hot wok. Once shimmering, add shrimp, garlic, and mushrooms. Cook until browned.
  2. Add sausage and fry until brown.
  3. Add cubed squash and gently stir fry for 1 minute. Deglaze the pan with rice wine.
  4. Add glutinous rice and stir fry for 5 minutes.
  5. Add soy sauce, soy paste, black sesame oil, chicken stock, salt, and white pepper. Then add scallions and fried shallot. Incorporate and turn off heat.
  6. Transfer mixture into Tatung inner pot. Add 2 rice cups (~360 ml) water to the outer pot and place the inner pot on a steamer plate inside the steamer.
  7. Steam for 45 minutes to an hour. Let sit for 10-15 minutes in residual steam before opening. Taste to make sure the grains are cooked. If needed, add 1/2 rice cup (~90 ml) water to outer pot and steam 10-20 minutes longer.