Chinese Steamed Sticky Rice Dessert with Nuts and Honey Recipe
This simple dessert made from steamed sticky rice with nuts and honey is a homemade, less sweet alternative to cake. In China, similar rice desserts are often served during holidays – rice symbolizes abundance, and nuts symbolize long life. At home it can simply be an excuse to make something sweet without using the oven.
This dessert combines the comforting creaminess of sticky rice with the aroma of honey, nuts, and citrus, while being naturally less sweet than traditional cakes. It’s steamed rather than baked, making it ideal when you don’t want to use the oven and perfect for anyone who enjoys Asian-style rice sweets.
Chef's tips
Make sure to soak the sticky rice long enough – this guarantees an even, soft texture after steaming. Don’t skip toasting the nuts: it intensifies their flavor and adds a pleasant crunch. If you prefer a firmer dessert that can be neatly sliced, steam it a few minutes longer and let it cool completely before cutting.
How to serve
Serve warm in bowls with extra honey and a spoonful of coconut milk or yogurt. For a more elegant presentation, chill the dessert, cut it into small squares, and arrange them on a platter, then sprinkle with additional zest and finely chopped nuts.
Ingredients
- sticky rice (sushi rice or sweet rice) pre-soaked - 250 g
- water for cooking the rice - 250 ml
- milk for creaminess - 150 ml
- honey - 3 tablespoons
- sugar can be reduced to taste - 1.5 tablespoons
- walnuts or cashews roughly chopped - 50 g
- raisins or dried cranberries - 40 g
- oil for greasing the dish - 1 tablespoon
- pinch of salt - 0.25 teaspoons
- grated orange zest optional, well-washed orange - 1 teaspoon
Preparation
- Rinse the sticky rice several times in cold water until the water is almost clear. Then cover it with fresh water and leave to soak for at least 1 hour (or overnight).
- After soaking, drain the rice in a sieve.
- In a pot, combine 250 ml water, coconut milk (or cow’s milk), sugar, a pinch of salt, and 2 tablespoons of honey. Heat over medium heat, stirring, until the sugar dissolves.
- Add the drained rice, stir, and bring to a gentle boil. Reduce the heat to low, cover, and cook for 10–12 minutes, stirring every few minutes, until the rice absorbs most of the liquid and is soft but still slightly moist.
- Meanwhile, roughly chop the nuts and toast them in a dry pan over medium heat for 2–3 minutes, until fragrant. Set aside to cool.
- Rinse the raisins or cranberries in warm water and pat dry.
- Add half of the chopped nuts, all the raisins, and the orange zest (if using) to the cooked rice. Mix thoroughly.
- Grease a round or rectangular ovenproof dish (or a metal bowl that fits into your steaming pot) with oil or butter.
- Transfer the rice mixture to the dish, smooth the top with a spoon, pressing lightly so there are no air pockets.
- Cover the dish with aluminum foil or a plate so that steam does not drip directly onto the dessert.
- Bring water to a boil in a large pot and place a steamer insert or metal rack over it so the dish does not touch the water. Place the dish with the rice on the steamer.
- Steam over medium heat for about 25 minutes. If needed, add a bit of boiling water to the pot so it doesn’t boil dry.
- After steaming, carefully remove the dish and let it cool slightly for 10–15 minutes.
- Drizzle the top of the dessert with the remaining 1 tablespoon of honey and sprinkle with the rest of the chopped nuts.
- You can serve the dessert warm, scooping it like a pudding, or let it cool completely and then cut it into cubes or slices.
Storage
Deser przechowuj w lodówce do 4 dni, przykryty folią lub w pojemniku. Podgrzewaj na parze lub w mikrofalówce z odrobiną wody, aby ryż nie był suchy. Możesz też zamrozić porcje do 2 miesięcy i rozmrażać w lodówce przez noc.
