This flavourful dish is perfect for any time of the day.

| By Rachael Thompson | Recipes

Camellia Ling Aebischer’s Steamed Egg and Sticky Rice with Sesame Mushrooms

This flavourful dish is perfect for any time of the day.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook Camellia Ling Aebischer shares her recipe for steamed egg and sticky rice with sesame mushrooms.

Ingredients

  • 1 cup sticky rice
  • 8 eggs
  • 1 tsp salt
  • 400 g mixed mushrooms, try enoki, shimeji, king oyster or shiitake
  • 2-3 tbsp sesame oil
  • 2 spring onions
  • 1 tbsp toasted sesame seeds
  • Soy sauce and chilli oil, to serve

Method

  • Take 1 cup sticky rice and cover well with water.
  • Soak for at least 2 hours until the rice expands to almost double its size.
  • Place a large steamer on the boil and find a 2-litre serving dish that sits inside the steamer basket.
  • Place the dish in the steamer, strain your soaked rice and pop it into the dish in an even layer.
  • Steam on high for 30 minutes, or until softened.
  • For the egg custard, place eggs and salt in a bowl and beat to break up.
  • Add water and mix well.
  • Pass the mix through a strainer into another bowl or large jug to break up any lumps.
  • Once your rice is steamed, or cold rice ready to go, pour the egg mix straight on top leaving the dish inside the steamer.
  • Turn the heat down to low and steam for 30 minutes. The centre of the egg should have a slight wobble but still be set.
  • While it’s steaming, saute your mushrooms with sesame oil on high heat until crispy. Season well with salt.
  • When the custard is ready, carefully remove it from the steamer basket and let it cool for 5 minutes.
  • Top with the mushrooms, sliced spring onions and sesame seeds.
  • Drizzle soy and chilli oil to garnish and serve with extra soy and chilli oil on the side.

For more from Camellia Ling Aebischer follow her at @cammienoodle

Photography by Maddie Roux. Styling by Bec Simon.

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