Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste)

Chinese BBQ stick rice cake- The green cake is made with kale, creating a refreshing flavor that goes great with the cha siu filling.

No-escape chicken. A simple looking dish with a surprise inside!

Gluten-free bread recipe, take glutinous rice, potato starch and tapioca starch. (in Galician)

Yunnan Style Pineapple rice (菠萝饭) – Gooey and sweet with a nice fruity aroma. A creative side dish that tastes as good as a dessert!

Make these pillowy-soft, chewy sticky rice, brown sugar, red bean Mochi with just 5 ingredients in the microwave! Vegan, GF

It is fragrant and tasty. A classic Chinese dish that requires skills and patience.

Glutinous rice balls with black sesame filling

Traditional Chinese dessert Zongzi with red bean paste – sticky rice dumplings.

Honey Lotus Root with Sticky Rice- A gooey and sweet dish that is vegan and gluten-free.

Matcha Daifuku. A Japanese Green Tea Mochi wrapped with Red Bean Paste.

Made from a combination of glutinous rice flour & screwpine lea juice with a centre filled with palm sugar. Coated with grated coconut.

Sticky Rice Cake with Red Bean Paste.

My mother in-law’s Glutinous Rice Dumpling. Taste so good, made me want to have more.

Zongzi or Chinese sticky rice dumpling is a traditional food served around Dragon Boat Festival

Super easy crispy chicken wings with glutinous rice.

Mango Sticky Rice Dessert with a twist – mangoes combined with steamed glutinous rice and gula melaka syrup. You have to give it a try!

Lo Mai Gai, Steamed Sticky Glutinous Rice Wrapped in Lotus Leaves and Stuffed with Chicken Pork Abalone Mushrooms and Salted Egg Yolk.

Filipino-style breakfast porridge made with glutinous rice and chocolate; topped with milk, this is almost like dessert for breakfast.

Lo Mai Gai, a popular dim sum dish of steamed glutinous rice topped with lap cheong and dark soy sauce chicken and mushrooms.

Glutinous rice ball, or tangyuan – a colourful and chewy dough filled with oozing sesame paste and cooked in sweet warm pandan ginger broth

Bouncy and chewy tasted like the Japanese mochi!