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Steamed Glutinous Rice Pie

I broke my original mould and I am using the Moon Cake mould instead. This is a Teo Chew favourite snack.



  • 1.

    Method for making dough

  • 2.

    Add flour and salt into a mixing bowl.

  • 3.

    Pour boiling hot water and using a wooden spoon, quickly stir to mix together

  • 4.

    Cover the bowl with a plate.

  • 5.

    Let it stand for 10 mins(to cool it)

  • 6.

    Remove and add beetroot juice and knead to form a dough.

  • 7.

    Method for Filling

  • 8.

    Put glutinous rice in steamer and steam for about 30 minutes until cooked.

  • 9.

    Set aside.

  • 10.

    Heat 2 tablespoons of oil in frying pan.

  • 11.

    Add dried prawns and stir fry till fragrant.

  • 12.

    Add mushrooms and remaining ingredients and stir fry thoroughly.

  • 13.

    Add steamed glutinous rice and fry till well mixed.

  • 14.

    Add water if too dry.

  • 15.

    Leave to cool.

  • 16.

    Method for making the pie

  • 17.

    Take a portion (50 gms) of pink dough.

  • 18.

    Flatten it into a round disc and add about 2 tablespoons of cooked glutinous rice.

  • 19.

    Pull the sides up to make back into ball.

  • 20.

    Put the dough in the mould, press to flatten.

  • 21.

    Turn over, and knock on the side of the mould to release the dough.

  • 22.

    Brush it with a little oil, steam over rapid water for 10 mins.

  • 23.

    Serve with sweet sauce or chilli sauce.


Dip your hands with oil when kneading the dough to prevent the dough from sticking. Adding braised peanuts and chinese sausages to the filling will give it more flavour.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Steamed Glutinous Rice Pie.


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