Sticky Rice Waffles! Crispy, chewy textures all in one

Ingredients

• 2 cups Glutinous (Sticky) Rice (Rinsed until water runs clear; use a rice cooker)
• 2 cups Water (For cooking the rice; ratio 1:1 with glutinous rice)
• 1/4 cup Dried Seafood Mix (Typically dried shrimp and dried scallops, rehydrated briefly)
• 2 links Chinese Sausage (Lap Cheong) (Thinly sliced; adds sweet‑savory flavor)
• 2 Shallots (Finely minced)
• 1/2 cup Frozen Peas (Adds color and sweetness; thaw before use)
• 2 tablespoons Soy Sauce (Regular or low‑sodium; provides umami)
• 1 tablespoon Oyster Sauce (Adds depth of flavor)
• 1 teaspoon Sesame Oil (Finishing oil for aroma)
• 1 tablespoon Vegetable Oil (For sautéing)
• 1/4 teaspoon White Pepper (Optional, for mild heat)
• 1 teaspoon Sugar (Balances saltiness)

Instructions

1. Rinse and Cook Sticky Rice

   Rinse the glutinous rice under cold water until the water runs clear. Transfer to the rice cooker, add an equal amount of water, and start the cooking cycle.

   Time: PT35M

2. Prepare Toppings

   While the rice cooks, thinly slice the Chinese sausage, mince the shallots, and measure the dried seafood.

   Time: PT5M

3. Sauté Aromatics and Protein

   Heat 1 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the minced shallots and stir‑fry until translucent (≈2 min). Add the dried seafood and sliced Chinese sausage; stir‑fry 5‑7 minutes until fragrant. Stir in soy sauce, oyster sauce, sesame oil, white pepper, and sugar; coat everything evenly.

   Time: PT7M

4. Add Peas

   Add the frozen peas to the skillet and stir for 2 minutes until they are heated through.

   Time: PT2M

5. Combine Rice and Toppings

   When the rice is done, transfer it to a large mixing bowl and fluff with a fork. Add the sautéed mixture, tossing gently to distribute the sauce and ingredients evenly.

   Time: PT5M

6. Cool and Refrigerate (Optional but Recommended)

   Spread the rice mixture on a shallow tray, let it cool to room temperature, then cover and refrigerate for at least 1 hour (or overnight) so it firms up for easier waffle‑iron handling.

   Time: PT0M

7. Grease the Waffle Iron

   Lightly brush both plates of the pre‑heated waffle iron with a thin layer of oil.

   Time: PT1M

8. Cook Sticky Rice Waffles

   Scoop about ½ cup of the rice mixture onto the center of the waffle iron, close the lid, and cook for 6‑7 minutes until the exterior is golden‑brown and crisp. Repeat for remaining batches.

   Time: PT14M

9. Serve

   Remove the waffles, let them rest for a minute, then serve hot. They pair well with a simple soy‑vinegar dipping sauce or extra soy sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Glutinous (Sticky) Rice: Short‑grain sushi rice (will be less sticky)
• Instead of Dried Seafood Mix: Fresh shrimp (use 1/2 cup, chopped), Canned clams
• Instead of Chinese Sausage (Lap Cheong): Chorizo (for a smoky twist), Turkey sausage
• Instead of Shallots: Red onion (use half amount), Leeks
• Instead of Frozen Peas: Fresh peas, Edamame
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Oyster Sauce: Hoisin sauce (half amount), Mushroom soy sauce
• Instead of Sesame Oil: Peanut oil (use less), Vegetable oil
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of White Pepper: Ground black pepper
• Instead of Sugar: Honey (use less), Maple syrup

Equipment Needed

• Rice Cooker
• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Waffle Iron (non‑sweet)
• Silicone Brush (optional)
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Cooking the glutinous rice to the correct texture (soft but not mushy).
• Sautéing the dried seafood and Chinese sausage without over‑cooking.
• Ensuring the rice mixture is firm enough before placing it in the waffle iron.
• Cooking the waffles long enough to develop a golden crust without burning.

Chef Tips from the Video

• For extra aroma, toast the sliced Chinese sausage in the skillet for a minute before adding the dried seafood.
• A pinch of toasted sesame seeds sprinkled on the finished waffles adds a nutty finish.
• If you like heat, stir in a small dash of chili oil with the sauces.

Troubleshooting

Storage

Refrigerator: Store leftover waffles in an airtight container for up to 3 days. Reheat in a toaster oven or skillet to regain crispness.

Freezer: Freeze cooked waffles on a parchment sheet, then transfer to a zip‑top bag; keep for up to 1 month. Reheat directly from frozen in a toaster oven.

Room temperature: Do not store at room temperature for more than 2 hours; rice can spoil.

Make-Ahead Tips

• Prepare the rice and topping mixture a day ahead and refrigerate; the firmer texture makes waffle‑iron cooking easier.
• Cook all waffles, let them cool, then freeze for quick snack portions later.

Frequently Asked Questions