Lotus Leaf Rice Recipes

LOTUS LEAF RICE

Steps:

• Wash and steam the rice in a little water for ten minutes.
• Fry the chicken, mushrooms and egg yolk.
• Season with soy, salt and sugar.
• Stir the fried ingredients into rice and take off the heat.
• Wrap the mixture in a lotus leaf (banana leaf in my case) and tie with string.
• Steam over boiling water for 30 minutes Serve hot.

STICKY RICE WRAPPED IN LOTUS LEAVES

Steps:

• Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
• Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
• Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.

LOTUS RICE WITH CHINESE SAUSAGE

Steps:

• Cook the rice as the label directs. Spread out on a rimmed baking sheet and let cool.
• Soak the lotus leaf in a roasting pan with warm water until pliable, about 1 hour. Soak the mushrooms in a bowl with 2 cups warm water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid, and dice; discard the stems.
• Heat the peanut oil in a large skillet over high heat. Stir-fry the sausage until golden, about 3 minutes. Add the scallions and ginger and stir-fry 30 seconds. Season with salt and pepper. Add the jicama and mushrooms and cook until just soft, 2 to 3 minutes. Add the mushroom soaking liquid, soy sauce and Worcestershire sauce; simmer, stirring, until the liquid is reduced, about 4 minutes.
• Toss the rice, sesame oil and vegetable-sausage mixture in a large bowl. Center the lotus leaf in a microwave-safe pie dish. Mound the rice mixture in the center and pat firmly. Fold the leaf over to cover and secure with toothpicks. Cover the lotus leaf with a damp towel. Wrap the dish tightly with plastic wrap and microwave until warm, about 15 minutes. Unwrap and scoop out the rice.

STICKY RICE IN LOTUS LEAF

Steps:

• Wash the rice several times until the water runs clear.
• Transfer the rice to a heavy pot or electric rice cooker and add the equal amount of water.
• Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times.
• Add sugar, salt, oyster sauce and soy salt to the rice and mix thoroughly.
• Soak lotus leaves thoroughly in boiling water, wash them and spread them out on a table.
• Mix all the stuffing ingredients together in a bowl.
• Spread one thin layer of cooked sticky rice on each lotus leaf then add stuffing on top of rice in the centre.
• Cover with another thin layer of sticky rice.
• Fold the lotus leaves inwards and wrap well.
• Steam them in the steamer over high heat for 10 minutes.