Three Rings Sticky Rice: A Savory Steamed Rice Cake

Three rings sticky rice is a savory steamed rice cake made with glutinous rice, pork, dried shrimp, mushrooms, and seasonings, then shaped in a ring and sliced to serve. The name is used for different family and regional versions, so this practical home recipe focuses on a fragrant, sliceable cake with familiar savory fillings.

Ingredients

2 cups (400 g) glutinous rice, also called sweet rice or sticky rice
6 cups (1.4 L) cold water, for soaking
1 oz (28 g) dried shiitake mushrooms
1 oz (28 g) dried shrimp
8 oz (225 g) ground pork
2 tablespoons (30 ml) neutral cooking oil
2 tablespoons (30 ml) light soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1 teaspoon (5 ml) toasted sesame oil
½ teaspoon (1 g) ground white pepper
½ teaspoon (3 g) fine salt, divided
1 cup (240 ml) reserved mushroom soaking liquid or water
2 scallions, thinly sliced (about ¼ cup / 25 g)
1 tablespoon (8 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water
Neutral oil, for greasing the pan

Instructions

Rinse the glutinous rice in several changes of cold water until the water is less cloudy. Cover it with 6 cups (1.4 L) cold water and soak for 8 hours or overnight. Drain thoroughly in a sieve for 10 minutes before cooking.
While the rice soaks, place the dried shiitakes and dried shrimp in separate heatproof bowls. Cover each with hot water and leave for 30 minutes. Lift out the mushrooms and shrimp, reserving the mushroom liquid. Trim the mushroom stems and finely dice the caps; finely chop the shrimp. Strain the mushroom liquid through a fine sieve to remove grit.
Heat the 2 tablespoons (30 ml) neutral oil in a large skillet over medium heat. Add the pork and cook, breaking it into small pieces, until no pink remains, about 5–7 minutes. Add the chopped mushrooms and shrimp; cook for 2 minutes. Stir in the soy sauce, rice wine, sesame oil, white pepper, and ¼ teaspoon (1.5 g) salt.
Pour in 1 cup (240 ml) reserved mushroom liquid or water. Bring to a gentle simmer and cook for 3 minutes. Stir the cornstarch slurry again, add it to the pan, and stir until the liquid lightly thickens, about 30 seconds. Remove from the heat and fold in the scallions. Set aside while you prepare the rice.
Put the drained rice in a heatproof bowl that fits inside a steamer. Sprinkle with the remaining ¼ teaspoon (1.5 g) salt and toss. Spread it evenly, then spoon the pork mixture over it and fold gently until the fillings are distributed. Add any sauce remaining in the skillet.
Set the bowl in a steamer over actively simmering water. Cover and steam for 60–70 minutes, checking the water level at intervals and replenishing with boiling water as needed. Stir the rice carefully once after about 30 minutes, then cover and continue steaming. It is ready when the grains are tender throughout and sticky, with no firm or chalky centers.
Lightly oil an 8-inch (20 cm) ring mold or tube pan. Carefully spoon in the hot rice mixture and press it into an even layer with the back of a damp spoon. Cover loosely with foil and let it rest for 10 minutes so the rice settles. Run a thin spatula around the edges, invert onto a serving plate, and lift off the mold. Slice with a damp, sharp knife.

Tips

Use glutinous rice, not ordinary jasmine or long-grain rice. Despite its name, glutinous rice contains no gluten; its starch gives the cake its cohesive, chewy texture.
Soaking is important for even steaming. If the grains have not soaked for at least 8 hours, they may remain firm in the center even when the outside looks cooked.
For a substitute for Shaoxing wine, use dry sherry or omit it and add 1 tablespoon (15 ml) water. The flavor will be a little less rounded. Dried shrimp add a distinct savory note; omit them for a milder dish and add 1 teaspoon soy sauce if desired.
Keep the steamer covered and maintain a gentle, steady simmer. Do not let the bowl touch the water, and check that the steamer does not boil dry.

Serving Suggestions

Serve the warm rice cake as a centerpiece for a shared meal, accompanied by stir-fried greens, blanched Chinese broccoli, or a crisp cucumber salad. Offer extra soy sauce or chili oil at the table. Its rich, savory filling pairs well with simple vegetables and a light soup.

For neat slices, allow the molded cake to settle for 10 minutes, then wipe the knife between cuts. It can also be served at room temperature, though the rice is softest and most fragrant while warm.

Variations

Some versions use Chinese sausage, diced chicken, or other dried seafood, while others include chestnuts or fried shallots. Replace up to half the pork with diced Chinese sausage for a sweeter, more intensely seasoned cake; reduce the added salt slightly because sausage and soy sauce are both salty.

For a meat-free version, replace the pork with 8 oz (225 g) diced firm tofu and add ½ cup (75 g) diced carrots or bamboo shoots. Brown the tofu in the oil, then continue with the mushrooms and seasonings. Use water rather than mushroom liquid if you prefer a milder flavor, or add a little extra soy sauce for depth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. For longer storage, wrap individual portions airtight and freeze for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat slices covered in a steamer for about 10–15 minutes, until steaming hot throughout. You can also microwave a portion covered with a damp paper towel in 60-second intervals, turning or rearranging it between intervals. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid leaving cooked rice at room temperature for more than 2 hours.

Frequently Asked Questions

Is glutinous rice the same as regular rice?
No. Glutinous rice is a short-grain variety that becomes especially sticky when cooked. Regular white rice will not bind into the same sliceable cake, so it is not a reliable substitute here.

Can I make the rice cake without a ring mold?
Yes. Use a greased round cake pan or heatproof bowl instead. The ring shape is mainly for presentation; the cooking method and flavor are the same. A deeper bowl may need a few extra minutes of steaming, so check that the center is tender.

Can I steam it ahead of time?
Yes. Steam the mixture fully, cool it promptly, and refrigerate it within 2 hours. Reheat covered in a steamer until hot throughout, or shape and slice it after chilling. For best texture, avoid leaving it at room temperature while preparing other dishes.

Why is my sticky rice still hard after steaming?
The most common reasons are insufficient soaking, a steamer that ran out of water, or a lid that let too much steam escape. Return the bowl to a covered steamer with simmering water and cook in 10-minute increments until the centers are tender.

Can I use fresh mushrooms instead of dried shiitakes?
Yes. Use about 1 cup (70 g) finely diced fresh shiitakes, sautéed until tender. They will not provide the same concentrated flavor as dried mushrooms, so use water for the sauce and consider adding an extra teaspoon of soy sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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