Chinese Steamed Glutinous Rice Recipe: Sticky, Fragrant Bites With Jasmine Infusion

This Chinese steamed glutinous rice recipe delivers perfectly sticky, fragrant bites that balance sweetness and floral jasmine notes—ideal for both savory meals and desserts.

The secret lies in using the right ratio of glutinous rice to water and steaming it just long enough to achieve that signature chewy texture without turning it mushy.

I first discovered this technique during a visit to a Cantonese restaurant, where it was served warm with a drizzle of honey and toasted sesame seeds.

What makes this recipe special is its versatility—it works as a standalone snack, a side dish for dim sum, or even a light dessert when sweetened.

The jasmine infusion adds an aromatic depth that elevates simple rice into something truly special, while the steaming method preserves the natural stickiness of the glutinous rice. Unlike other rice dishes, this one requires minimal effort but delivers maximum flavor impact.

By the time you finish steaming, you’ll have perfectly tender, slightly translucent grains that cling together just enough to create those satisfying, sticky bites. The aroma alone will fill your kitchen with warmth, and the texture—neither too soft nor too firm—is what makes this dish universally loved.

Whether you’re serving it at a family gathering or enjoying it as a quiet treat, this recipe is a reliable crowd-pleaser.

The best part? This recipe scales effortlessly—double or triple the batch for parties, or keep it small for a personal indulgence. For extra flavor, consider adding a touch of sugar or pandan leaves during steaming, or top with mung beans and coconut flakes for a festive touch.

Let’s get started on creating these fragrant, sticky bites that taste like a little piece of China.

Ingredients for chinese steamed glutinous rice

Twelve simple ingredients transform into fragrant, sticky glutinous rice bites perfect for dim sum or dessert.

The glutinous rice is the star—look for long-grain varieties at Asian markets or specialty grocery stores like H Mart or 99 Ranch Market. The jasmine rice adds subtle floral notes, but don’t skip it—it’s what makes this taste authentic. For the sesame seeds, toasted in a dry pan for 2-3 minutes until golden enhances flavor dramatically. If you can’t find fresh pandan leaves, pandan extract (1/4 tsp) works too. The sugar balances the stickiness, but adjust based on whether you’re serving this sweet or savory.

No jasmine rice? Basmati rice works in a pinch, though the aroma won’t be identical. For a deeper floral punch, steep the tea bags in the water before mixing with rice—just remove them before steaming. Substitute mung beans with red bean paste (1/4 cup) for a classic Cantonese twist. The butter is optional but adds richness; if omitting, use extra honey for sweetness. For a vegan version, skip butter and use coconut oil instead. All ingredients should be room temperature for even steaming—cold rice grains won’t absorb flavor as well.

This rice keeps beautifully in an airtight container for up to 3 days in the fridge, though it’s best enjoyed fresh. For make-ahead convenience, steam the rice and store it plain, then reheat with toppings. The honey and sesame seeds can be added post-steaming to prevent sogginess. Portion into small bowls for easy serving—perfect for dim sum-style gatherings. Freeze for up to 3 months if you’re prepping for a party, but thaw gently in the steamer to preserve texture.

Step-by-step instructions for Chinese steamed glutinous rice

Here's the method for achieving perfectly sticky, fragrant glutinous rice with aromatic layers.

In a large bowl, combine the 2 cups of glutinous rice (sweet rice) with the 0.25 cup of jasmine rice. This blend creates the signature texture and floral aroma. Add the 1.5 cups of room temperature water and gently stir until all grains are evenly moistened. Let the mixture sit for 15 minutes - this allows the rice to absorb some liquid before steaming.

Here's the thing - don't overmix after adding water. Just enough to distribute it evenly. The rice should look damp but not soupy. If you notice any dry spots after 15 minutes, sprinkle just enough additional water to moisten them completely. This preparation ensures even cooking and prevents dry pockets in your final steamed rice.

In a separate small bowl, create a flavor infusion by combining the 2 whole jasmine tea bags with 1 cup of hot water. Let this steep for 5 minutes while you prepare the rice. The tea will develop a rich floral aroma that will permeate your rice during steaming. If using, add the 1 whole pandan leaf to this infusion for an additional tropical note.

Strain the tea infusion through a fine-mesh sieve and reserve the liquid. You'll use this aromatic water later to enhance the rice's flavor profile. The infusion should smell distinctly floral - this is your quality checkpoint. If the aroma is weak, steep the tea bags for an additional 2 minutes to intensify the flavor.

Transfer the rice mixture to a heatproof steaming basket or colander that fits snugly in your largest pot. Line the basket with a clean kitchen towel or cheesecloth to prevent rice from falling through. Pour the reserved tea infusion evenly over the rice, then sprinkle with the 0.25 cup of white sugar and 0.25 tsp of salt. Gently fold these ingredients into the rice mixture.

Place the basket over a pot of boiling water, ensuring there's at least 1 inch of space between the basket and the water surface. Cover with a tight-fitting lid and steam over medium-high heat for 30 minutes. The rice is ready when it's completely tender and the grains are translucent - you'll notice they've expanded significantly from their original size.

Remove the steamed rice from the heat and let it sit covered for 5 minutes. This resting period allows the steam to redistribute and the rice to set slightly. In a small pan, melt the 2 tbsp of unsalted butter over low heat until just melted - don't let it brown. Drizzle this butter evenly over the rice and gently fold it in.

For garnishing, sprinkle the 2 tbsp of toasted sesame seeds evenly over the rice. If using, scatter the 0.5 cup of mung beans and 0.25 cup of coconut flakes on top. Finally, drizzle with the 2 tbsp of honey and gently fold everything together. The finished rice should have a glossy appearance with visible layers of texture and color from the toppings.

Make-ahead tips for leftovers

Prep Ahead Strategy

Steam the rice completely and store it plain in an airtight container for up to 3 days—this preserves texture better than reheating with toppings. I like to portion it into small silicone molds (like Emsa brand) before chilling, so each serving pops out perfectly shaped.

The rice will firm up slightly when refrigerated, so add a splash of warm water when reheating to restore stickiness. 💡

Steaming in Bulk

For parties, double the recipe and use a large bamboo steamer (available at Asian grocery stores) that holds 10 cups of rice. Steam for 35-40 minutes—the extra time ensures even cooking in the center.

Let it cool completely before transferring to freezer bags (lay flat to save space). Thaw overnight in the fridge before reheating. This method keeps the rice moist and prevents freezer burn. ❄️

Topping Prep Shortcuts

Toast all dry toppings—sesame seeds, mung beans, and coconut flakes—in advance and store them in separate small jars. I keep these in my pantry for quick assembly. For the honey drizzle, store it in a dropper bottle (like Oxo Good Grips) to make last-minute garnishing effortless.

Pre-measure the butter in 2-tbsp portions and freeze in parchment-lined ice cube trays for easy melting later. 🥜

Reheating Perfection

For microwave reheating, transfer 1-cup portions to a bowl, cover with a damp paper towel, and heat on 50% power for 2 minutes. Stir, then continue in 30-second intervals until reaching 165°F—this prevents rubbery texture.

For stovetop, use a nonstick skillet over low heat with 1 tbsp water per cup of rice. Stir constantly for 5-7 minutes until warmed through. Always add toppings fresh to maintain crispness. 🔥

Festive Assembly Tips

Arrange toppings in monochromatic layers for visual appeal: start with mung beans, then coconut flakes, followed by sesame seeds. Drizzle honey in zigzag patterns for a restaurant-worthy finish.

For dim sum-style serving, use small bamboo steamers (like H Mart brand) to reheat individual portions—just add 1 tbsp water and steam for 8-10 minutes. This keeps everything warm and ready to serve. 🌟

Freezer-Friendly Hack

If freezing, spread the steamed rice on a parchment-lined tray and chill for 1 hour to firm up. Then transfer to freezer bags in single-serving portions.

When ready to use, steam directly from frozen in a bamboo steamer with 1 extra cup of water (add 5 minutes to cooking time). This prevents clumping and maintains that signature chewy texture. ❄️

Frequently asked questions