Midnight Easy Machang Rice—No Wrap Needed

If you're craving Binondo-style machang but don't have lotus leaves or time to wrap—this one-pot version is your answer. Sticky, savoury, and loaded with Chinese sausage and mushrooms, this recipe delivers the same comforting flavors with none of the fuss.

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🛒 Ingredients

Machang Rice Base

• 1 medium onion, finely chopped
• 5g grated ginger (1 tsp)
• 6g minced garlic (2 tsp)
• 5 Chinese sausages, sliced (lap cheong or similar)
• 400g glutinous rice (malagkit), rinsed (2 cups)
• 720ml water (3 cups)
• 60ml soy sauce (¼ cup)
• 15ml Chinese black vinegar (or cane vinegar, 1 tbsp)
• 12g brown sugar (1 tbsp)
• 100g sliced shiitake mushrooms (1 cup)
• Salt, to taste
• Freshly ground black pepper, to taste
• 15ml sesame oil (1 tbsp)

Optional Toppings & Garnish

• 2 salted eggs, quartered
• 30g toasted peanuts or cashews, chopped (¼ cup)
• 10g spring onions, sliced (2 tbsp)
• Chilli or hot sauce, to taste

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🍳 Instructions

Prepare the Aromatics and Sausage

1. Finely chop the onion, grate the ginger, mince the garlic, and slice the sausages and mushrooms.
2. Heat a large non-stick pan over medium heat. Sauté the sliced sausages until lightly browned and some fat is released.
3. Add the chopped onion and cook until soft and translucent.
4. Stir in the ginger and garlic. Cook for about 30–60 seconds until fragrant.
5. Add the mushrooms and cook for another 2–3 minutes until softened.

Build the Machang Rice

6. Rinse the glutinous rice thoroughly under cold water until the water runs mostly clear, then drain.
7. Add the drained rice to the pan and stir to coat in the sausage fat and aromatics.
8. Pour in the water, soy sauce, vinegar, and brown sugar. Stir to combine.
9. Season lightly with salt and black pepper.
10. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–22 minutes until the rice is tender and most liquid is absorbed.
11. Stir once halfway through to prevent sticking, then cover and continue cooking.

Finish and Serve

12. Once cooked, turn off the heat and drizzle sesame oil over the rice. Gently fluff and fold to combine.
13. Taste and adjust with more soy sauce, salt, or sugar if needed.
14. Transfer to a serving dish and gently press down to help it hold shape.
15. Garnish with salted eggs, nuts, and spring onions. Serve with chilli sauce on the side.

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💡 Tips

• Rinse the rice well to prevent gumminess.
• Keep heat low to avoid scorching the bottom.
• Flavours concentrate as the liquid reduces—adjust seasoning at the end.
• Let it rest 5 minutes covered after cooking to finish steaming.
• Press into a shallow dish and garnish for a beautiful party presentation.

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❓ FAQ

Can I cook this easy machang in a rice cooker?

Yes. Sauté the sausage, aromatics, and mushrooms in a pan first, then transfer everything into the rice cooker with rinsed rice and seasonings. Use the regular white rice or glutinous rice setting.

Do I have to use Chinese black vinegar?

Not necessarily. Black vinegar adds depth, but cane or rice vinegar works well too—or leave it out for a simpler taste.

Can I wrap this in leaves like traditional machang?

Absolutely. Spoon cooked rice into lotus or banana leaves, wrap into parcels, and steam for 10–15 minutes to infuse the leaf aroma.

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🔥 Nutrition (per 250g serving)

• Calories: 550
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 1400mg
• Carbs: 70g
• Fiber: 2g
• Sugar: 4g
• Protein: 18g

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💬 Comments

“Ginawa ko kagabi as midnight snack, tanchameter lang sa seasoning pero ang sarap! Parang kumain ng machang sa Binondo.”
— Marifel G.

“Perfect for rainy evening—one pot lang, tapos very flavourful. Next time dadagdagan ko pa ng mushrooms.”
— Richard C.

“First time ko magluto ng machang-style rice and this version is so simple. Masarap kahit walang lotus leaves!”
— Isabella A.

“Ginawa ko for family merienda, nilagyan ko pa ng peanuts and chilli sauce sa side. Ulam na, snack pa!”
— Joyce C.