Lo Mai Fun (Glutinous Rice) – An Amazing Cantonese Dish

Lo Mai Fun 1

Dim Sums are never easy to make. Healthy dim sums are even harder to create, if they ever exist. Seriously… why bother?


  • Glutinous rice: 1/2 kg, soaked in water overnight, drained
  • Corn oil: 3 Tbsp
  • Shallots: 50g, thinly sliced
  • Dried shrimps: 50g, soaked till soft, drained
  • Scallops: 25g, soaked till soft, drained
  • Light soya sauce: 2 tbsp
  • Sesame oil: 2 Tbsp
  • Oyster sauce: 2 Tbsp
  • Sugar: 2 Tbsp
  • Salt: 1 tsp
  • Pepper: 1/2 tsp
  • Water: 100ml
  • Roasted peanuts: 50g
  • Scallion: 2 stalks, chopped
  • Red chilli: 2, chopped


  1. Add oil to heated wok. Fry the shallots till golden brown.
  2. Add shrimp, mushroom and scallops. Stir-fry for 5 min.
  3. Add soya sauce, sesame oil, oyster sauce, sugar, salt, pepper and mix well.
  4. Add rice and stir-fry for 5 min.
  5. Add water and cook for 2 min.
  6. Transfer rice to a container and steam for 30 min.
  7. Top with peanuts, scallions and chilli. Serve hot.

Lo Mai Fun 2


  • For added fragrance, use the water from the soaking of dried shrimps and scallops to cook the rice in step (5).
  • Add as much peanuts, chilli, scallops and shallots as you like!
  • If the rice slipped your mind the previous night, soaking it for just an hour or so should do the trick.
  • Get the ready-made fried shallots to save yourself the tears from the peeling and chopping. They taste just as nice as freshly fried ones.


  • This is a Sunday Times ‘Taste’ Recipe, adapted from Madam Loo Siew Fong’s published recipe. She used olive oil for the recipe; I didn’t…

Fiery rating:
👿 👿 👿

4 – 6 persons

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