Name: Yew Peng (Mixed Savoury Glutinous Rice)
Yield: Makes 6 to 10 Servings
Ingredients: 1 teaspoon oil; 40 g or 1½ ounces dried shrimps, soaked in hot water for at least 30 minutes; 30 g or 1 ounce Chinese sausage, sliced; 30 g or 1 ounce shallots, peeled and sliced finely; 1 bunch coriander leaves (cilantro), chopped; 450 g or 1 pound glutinous rice; 1½ teaspoons light soy sauce; 1½ teaspoons dark soy sauce; Salt to taste; 200 g or 7 ounces streaky pork (samchan bak); 20 g or ¾ ounce Chinese mushrooms, soaked in hot water for at least 30 minutes

Preparation info

Makes
6 to 10
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Yew peng was given out to friends and relatives when we had a new baby in the family. My mother’s was so delicious because she added a lot of toppings to the base of glutinous rice and garnished it with lots of coriander leaves (cilantro).

Ingredients

450 g or 1 pound glutinous rice
1½ teaspoons light soy sauce

Main course

Method

Scan the rice and pick out broken grains and small pebbles. You can do this days before at a more leisurely pace.
The night before, rinse the glutinous rice three times until the water runs clear. Soak the rice in a pot with enough water to cover the rice. Leave overnight.
On the next day, drain the rice grains and put them in a steamer. When the rice