Recipes with glutinous rice

31 recipes. Page 2 of 2

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Sake Manju (Koji-Fermented Steamed Buns)

No commercial yeast goes in: a ferment built from glutinous rice and rice koji raises the dough and leaves a clean, sweet aroma in the steamed skin. In Taketa and Bungo-ono in Oita these buns were eaten for Children's Day, Obon, local festivals, and breaks in farm work. They take days, about one for the amazake and 2 to 4 more for it to ferment into a starter, before the red-bean-filled buns are shaped and steamed.

Prep 180min Cook 30min 10 servings

Rice Medium

Korean Sweet Glutinous Rice

Eaten at Jeongwol Daeboreum, the first full moon of the lunar year, yakbap sits closer to a sweet snack than a side of rice. Glutinous rice goes through the steamer twice: once plain, then again after it has been tossed with a warm syrup of soy sauce, honey, sesame oil, and cinnamon. That second steaming turns every grain glossy brown and chewy, with jujubes, chestnuts, and pine nuts tucked throughout.

🍱 Lunchbox

Prep 30min Cook 45min 4 servings

Desserts Hard

Yaki Manju Grilled Miso Buns

Four steamed buns go onto each bamboo skewer and are grilled under a sweet red miso glaze until they shine dark with small charred edges. Gunma traces the snack to miso-zuke manju made by Harashima Ruizo in Maebashi at the end of the Edo period; the glaze turned sweeter once kuromitsu syrup arrived. The rice-koji starter ferments for a day or two and the glaze rests in the fridge for 2 days, so the work begins well before grilling day.

Prep 480min Cook 90min 5 servings

Rice Medium

Sweet Rice Honey Muffins

Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.

Prep 25min Cook 30min 4 servings

Rice Medium

Yaksik (Sweet Glutinous Rice with Jujubes and Chestnuts)

Only honey sweetens this yaksik and no caramel goes in, so it stays lighter than the deep brown versions, with each glutinous rice grain still visible around the jujubes and chestnuts. Cinnamon and sesame oil carry the aroma, and soy sauce leaves a savory note between the sweet bites. The rice is steamed plain until no hard core remains, seasoned in a bowl, then steamed again, so set aside most of a day counting the 5-hour soak.

Prep 340min Cook 100min 4 servings

Rice Medium

Korean Yeongyangbap Mixed Rice

Equal parts white rice and glutinous rice make this mixed rice stickier and chewier than plain steamed rice, with chestnuts, jujubes (Korean red dates), black soybeans, and shiitake studded through it. The toppings are simply layered over the rice and left alone, with no stirring or pressing, and the chestnuts and dates hold their shape.

Prep 25min Cook 40min 4 servings

Rice Hard

Zongzi (Chinese Bamboo-Wrapped Sticky Rice Dumplings)

Two bamboo leaves are folded into a cone, filled with glutinous rice, pork belly marinated in soy and oyster sauce, and shiitake, then tied into a triangle and simmered for over two hours. In that time the rice soaks up the pork fat and soy and packs into one dense, sticky mass.

Prep 60min Cook 120min 4 servings