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rice and side dishes neff market kitchen

Hed Sa Waan (Glazed Crispy Enoki Mushroom with Sticky Rice)

This recipe comes to us from the kitchen of Chaowarat (Arte) Assavakavinvong, Head chef at Longrain and regular participant at the Neff Market Kitchen Cooking School.



  • 200 g sticky rice, to serve
  • 200 g palm sugar
  • 40 ml light soy sauce
  • 20 ml sweet dark soy sauce
  • 2 slices ginger
  • 2 g white peppercorns
  • 1 star anise
  • 1 cinnamon stick
  • 2 packs enoki mushrooms
  • fried shallot, for garnish
  • toasted sesame seeds, for garnish



Wash sticky rice and soak overnight or at least 3 hours, cook sticky rice in steamer for 20-30 min.

Make caramelised soy sauce by placing sugar, soy sauces, ginger, and spices into a saucepan, bring to boil and simmer on medium heat and simmer until thick and sticky.

Pick enoki mushrooms apart to separate, then deep fry until golden brown.

Heat sauce in a frying pan, glaze crispy mushrooms then place on the plate and top with fried shallots and sesame seeds. Serve with warm sticky rice.




Notes: This recipe was demonstrated in Arte’s class “Modern Thai: A Vegan Feast”,  September 2018. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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