Jujube Sticky Rice Bites

Having passed the holiday season and attended several parties, I’ve discovered my new potluck contribution. It’s these: Jujube Sticky Rice Bites!

My family has always loved sticky rice and jujubes. You can probably tell that from the recipes I make. The first time we made these, we didn’t quite think much of them. But, after trying them, and trust me, not being able to stop eating them, I knew I had to share.

This may be the easiest recipe I’ve posted and yet one of the tastiest (and kinda impressive). The only annoying or difficult thing is handling the sticky rice. Since sweet rice tends to be sticky beyond anything (it’s frustrating sometimes), it’s important not to cook it in too much water.

My rice cooker has a line showing the corresponding water amount with how much of a certain type of rice I’m cooking. Generally speaking, you can use a 1 to 1 ratio of rice to water. To be safe, you can take out 2 spoonfuls of water.

When making this recipe, to help with the stickiness, just dip your hands, spoon, spatula, or whatever equipment you are using in water. This will help with the assembly. But, keep in mind, you do not want to use too much water because that will also make it harder for the jujubes to stick and the dates possibly soggy.

I use an organic brand of jujubes that come from China. They are easily found in Asian supermarkets. You can also buy them on Amazon. I used small ones, but larger ones work well too. That is actually what I first used.

My family likes to eat these with a toasted sesame dip. To make it, just toast white sesame seeds (or black) in a dry pan over medium heat. Definitely keep swirling the pan because they burn easily. Once they are golden brown and fragrant, blend them in a food processor or smash them up somehow. Mix with some sugar and you are ready to go!

To reheat these, the best option is to steam them. Microwaving will make the rice stiff and the jujubes soggy. When you steam them, do it for maximum 5 minutes. I, to be completely honest, like them cold, after being in the fridge overnight. It might be too hard and chewy then.

5 Word Summary:




Surprisingly flavorful

2 ingredients only!

If you like jujubes, check these recipes out:

Jujube Chestnut Banana Bread

Chinese Date Cake

Sweet Rice Stuffed Lotus Root

Jujube Sticky Rice Bites

These bites may be the quickest snack to make and ones of the tastiest. It requires two ingredients (you can probably already guess them): jujubes and sticky rice. 

Course Snack
Cuisine Chinese
Keyword dairy-free, gluten-free, jujube, jujubes, oil-free, snack, sticky rice, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 40 bites
Calories 5 kcal


  • ~40 dried jujubes (Chinese dates)
  • 1 cup sweet rice (sticky rice)


  1. Cook the sweet rice in your rice cooker, or as you would normally cook it.
  2. Wash the jujubes with baking soda. Using scissors, cut each jujube in half around the hull/seed.
  3. Using parchment paper smash the rice until a homogeneous dough/glob forms. There shouldn't be many visible kernels of rice.
  4. Using the parchment paper, pry a piece of rice and shape it into an oval/log of sorts. Place on a jujube-half and sandwich with another. Place on a plate and enjoy then. To reheat them, just steam for around 5 minutes.

Recipe Notes

I say approximately 40 bites because it completely depends on how much rice you stuff in between and how big the jujubes you use are. I used very small ones so I made much more (around 80). So, your best bet is to cook a set amount of rice and then cut as many jujubes as necessary.

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