Sticky rice is used in a variety of traditional dishes in different countries. They include the following:
China
In Chinese, glutinous rice is called nuòmǐ (糯米) or chu̍t-bí (秫米) in Hokkien.
Glutinous rice is also often ground into glutinous rice flour. The flour is made into rice cakes and glutinous rice balls, both of which are commonly eaten during the Chinese New Year. It is also used as a thickening agent and in baking.
Glutinous rice or glutinous rice flour is used in many Chinese baked products and a variety of snacks. They produce a pliable, stretchy dough that takes on the flavors of any other ingredients added to it. Cooking usually involves steaming or boiling, sometimes followed by frying or deep-frying.
Eat sweet glutinous rice with red bean paste.
Sticky rice, is steamed glutinous rice usually cooked with sausage, chopped shiitake mushrooms, chopped barbecued pork, and optional shrimp or scallops (recipe varies based on the chef's preference).
Zongzi (Traditional Chinese Rice Dumplings/粽子, Simplified Chinese Rice Dumplings) are dumplings composed of glutinous rice and sweet or savory fillings, wrapped in large, flat leaves (usually bamboo) and then boiled or steamed. It is eaten especially during the Dragon Boat Festival, but can be eaten at any time of the year. It's popular as an easy-to-transport snack or meal to eat while traveling. It is a common food among the Chinese in Hong Kong, Singapore and Malaysia.
Ci rice cake (繁體中文糍飯糕，簡體中文糍飯糕) is a popular breakfast food originating in eastern China, made from cooked glutinous rice pressed into a square or rectangular shape and then deep-fried. [ 13 ] Additional seasonings and ingredients such as beans, pickled mustard, and sesame seeds can be added to the rice to increase the flavor. Its appearance and outer texture are similar to hash browns.
Rice balls (獍饭团 in Traditional Chinese, 獍饭团 in Simplified Chinese) are another breakfast food consisting of a piece of fried dough stick wrapped tightly in cooked glutinous rice, with or without other seasonings. Japanese rice balls are similar to Chinese food.
Sticky rice chicken is a dim sum dish made from glutinous rice and chicken wrapped in lotus leaves and then steamed. In Hong Kong, Singapore and Malaysia, it is served as a dim sum dish.
Eight-treasure rice, also known as "eight-treasure rice", is a dessert made from steamed glutinous rice and mixed with lard, sugar and eight kinds of fruits or nuts. It can also be eaten as a main course.
A distinctive feature of Hakka cuisine in southern China is its various steamed snack-style steamed buns, dumplings and meat patties made of thick rice noodles or steamed buns. Known collectively as "rice snacks," some varieties contain a variety of salty or sweet toppings.
Japan
In Japan, glutinous rice is called "mochigome" (Japanese: もち米). It is used in traditional dishes such as azuki rice, azuki rice, okowa, and ohagi. It can also be ground into mochi (もち粉), a rice flour used to make mochi (もち), a sweet rice cake. Mochi is traditionally prepared for the Japanese New Year, but can also be eaten year-round. There are many different types of mochi from different regions, often flavored with traditional ingredients such as red beans, water chestnuts, green tea and pickled cherry blossoms. See also Japanese rice.
