Steamed Glutinous Rice With Crab – 籠仔蒸蟹糯米飯

Spice up this classic dim sum favourite of sticky glutinous rice wrapped in steamed lotus leaves, and top it off with that deliciously tender and creamy crab meat – it’s simply irresistible! This crab-a-licious recipe is simple to make and comes together quickly as a hearty dish for all seafood lovers out there.

What makes glutinous rice so different from the usual regular rice is its slight sticky texture along with that delicate sweet taste.  As opposed to the stir fried version, steaming the glutinous rice makes it softer without threatening its taste and requires lesser steps too! Just stir fry the ingredients before adding in the steamed glutinous rice and seasoning. Then simply steam the mixture until it’s cooked.

Steaming the rice in lotus leaves infuses in that earthy aroma to the dish, while preserving its moisture along with that distinct umami taste and hint of sweetness of the ingredients. But that’s not all! The best part of this dish is the rice under the crab. To keep those seductively sweet juices, the trick is to steam the crab in its shell and add a few drops of Shaoxing wine to enhance that sweet flavour. Enjoy the glutinous rice as it soaks up all the crab juice – absolutely delicious!

#themeatmensg #simple #delicious

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  • Servings:

  • Time: 45 mins

  • Skill: Easy


  1. 400g glutinous rice

  2. 1 Chinese sausage

  3. 30g dried shrimp

  4. 20g dried shiitake mushrooms (soaked to soften)

  5. 30g shallots (minced)

  6. 15g garlic (minced)

  7. 10g spring onion (chopped)

  8. 1 tbsp light soya sauce

  9. ½ tsp dark soya sauce

  10. ¼ tsp salt

  11. 2 tbsp Shaoxing wine

  12. 2 tsp oyster sauce

  13. 1 tsp chicken powder

  14. ⅛ tsp pepper

  15. 1 tsp sesame oil

  16. 150ml hot water

  17. 1 tbsp oil


  1. 15g spring onion (chopped)

  2. 2 tbsp oil

  3. ½ tbsp soya sauce

  4. 1 tbsp Chinese black vinegar


  1. Wash and soak 400g glutinous rice overnight. Drain.

  2. Steam glutinous rice for 20 to 25 minutes in a cloth lined bamboo steamer, once it's cooked set aside.

  3. Chop 30g spring onion.

  4. Place 15g chopped spring onion in a heat proof bowl. Heat up 2 tbsp oil and pour it over the spring onion. Mix in ½ tbsp soya sauce and 1 tbsp Chinese black vinegar. Set aside.

  5. Reserve the other 15g of chopped spring onion for the glutinous rice.

  6. Dice 1 Chinese sausage and 20g shiitake mushrooms. Wash and coarsely chop 30g dried shrimp.

  7. Mix 1 tbsp light soya sauce, ½ tsp dark soya sauce, ¼ tsp salt, 2 tsp oyster sauce, 1 tsp chicken powder, ⅛ tsp pepper, 1 tsp sesame oil and 150ml hot water in a bowl.

  8. Heat up 1 tbsp oil in a non stick pan/wok.

  9. Fry coarsely dried shrimp until fragrant.

  10. Add in 15g minced garlic and 30g minced shallot. Stir fry until fragrant

  11. Add in the diced chinese sausage, liver sausage and mushrooms.

  12. Stir fry for 2 minutes and glaze with 2 tbsp Shaoxing wine.

  13. Add in the steamed glutinous rice.

  14. Slowly drizzle in the seasoning mixture in stages. Stir fry until the seasoning is evenly mixed into the glutinous rice.

  15. Transfer the fried glutinous rice onto a steamer lined with lotus leaf. Sprinkle some chopped spring onions on it.

  16. Arrange the crab on top of the glutinous rice.

  17. Lift up the shell, splash Shaoxing wine on the crab. Cover the crab back with the shell.

  18. Steam for 15 to 20 minutes minutes, depending on the size of the crab.

  19. Serve hot, garnish with the rest of chopped spring onion and dipping sauce.

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