Sweet Potato Chinese Sticky Rice (Okowa)
This is an authentic Chinese-style sticky rice dish combining fluffy, sweet potatoes with savory pork and shiitake mushrooms. By stir-frying the ingredients and sticky rice in a pan to let the flavors absorb, and then steaming them slowly in a bamboo steamer, you achieve a wonderfully chewy and fluffy texture.
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🍳 Cooking Flow
Rehydrate the dried shiitake mushrooms, and wash the sticky rice, soaking it in water for 1 hour. → Cut the sweet potatoes, carrots, ginger, pork, and rehydrated shiitake mushrooms respectively. → Stir-fry the pork and vegetables in a pan, then add the sticky rice, sweet potatoes, seasonings, and the shiitake soaking liquid to allow the rice to absorb the moisture. → Line a damp bamboo steamer with parchment paper and pack the ingredients inside. → Place the steamer over a pot of boiling water and steam over medium heat for 25–30 minutes.
Cooking Steps
Brief Cooking Order
Rehydrate the dried shiitake mushrooms, and wash the sticky rice, soaking it in water for 1 hour. → Cut the sweet potatoes, carrots, ginger, pork, and rehydrated shiitake mushrooms respectively. → Stir-fry the pork and vegetables in a pan, then add the sticky rice, sweet potatoes, seasonings, and the shiitake soaking liquid to allow the rice to absorb the moisture. → Line a damp bamboo steamer with parchment paper and pack the ingredients inside. → Place the steamer over a pot of boiling water and steam over medium heat for 25–30 minutes.
Introduction
This is an authentic Chinese-style sticky rice dish combining fluffy, sweet potatoes with savory pork and shiitake mushrooms. By stir-frying the ingredients and sticky rice in a pan to let the flavors absorb, and then steaming them slowly in a bamboo steamer, you achieve a wonderfully chewy and fluffy texture.
Step 1
Quickly rinse the dried shiitake mushrooms with water, place them in a bowl with 150ml of water, cover with plastic wrap, and refrigerate to rehydrate (follow the package instructions for time).
Step 2
Rinse the sticky rice as usual, place it in a bowl, and soak in water for 1 hour.
Step 3
Cut the sweet potato into 1.5–2cm cubes, soak in water for about 5 minutes to remove bitterness, drain in a colander, and pat dry with a paper towel.
Step 4
Finely chop the carrot, peel and julienne the ginger. Cut the pork shoulder loin into bite-sized pieces.
Step 5
Strain the shiitake soaking liquid through a paper towel-lined sieve and measure out 150ml (add water if short). Remove the stems from the mushrooms and slice thinly.
Ingredients List
Important Notes
💡 Soaking the sticky rice for a full hour ensures it steams up fluffy and chewy without a hard center.
⚠️ The shiitake soaking liquid may contain soil or sand, so be sure to strain it through a sieve lined with a paper towel before using.
🍳 When stir-frying, cook for 2–3 minutes until the seasonings and soaking liquid are fully absorbed by the rice and the pan is no longer liquidy.
✨ Wetting the bamboo steamer, parchment paper, and lid with water beforehand prevents ingredients from sticking, drying out, or burning.
🔥 The steaming time is roughly 25–30 minutes, but if you taste it and find a hard center, steam for an additional 5 minutes.
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