Sticky Rice Lotus Leaf Wrap (2) Recipe

Soak the rice

Rinse the glutinous rice under cold water until the water runs almost clear. Drain and cover with fresh water. Soak for at least 4 hours or overnight. Drain thoroughly before using.

Soak lotus leaves

Place dried lotus leaves in a large bowl and pour enough hot (near-boiling) water to fully submerge them. Soak 20–30 minutes until pliable, then remove, rinse, and pat dry. Trim any fibrous stems. Keep one leaf per wrap and reserve any extra for lining a steamer if desired.

Put the dried shiitake mushrooms and dried shrimp in a bowl and cover with warm water. Soak 20–30 minutes until mushrooms are soft and shrimp rehydrated. Reserve about 60 ml of the soaking liquid (pour through a fine sieve) to use in the rice/filling for extra flavor. Squeeze and thinly slice the mushrooms; chop the rehydrated shrimp if large.

Heat the cooking oil in a wok or large skillet over medium-high heat. Add the Chinese sausage slices and stir-fry 1–2 minutes until they begin to release oil and brown. Remove and set aside temporarily in the pan.

Add the diced chicken to the wok and stir-fry until it begins to brown (about 3–4 minutes). Push the chicken to the side and add minced garlic and ginger; stir briefly until fragrant (20–30 seconds).

Add the sliced rehydrated shiitake mushrooms and chopped dried shrimp back to the pan with the chicken and sausage. Stir to combine.

Pour in the Shaoxing wine and let it sizzle for 30 seconds to deglaze the pan.

Add light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper and salt. Stir thoroughly to coat all ingredients and let the mixture cook together 1–2 minutes.

Add the reserved mushroom soaking liquid and the chicken broth (60 ml). Bring to a gentle simmer, then mix the cornstarch with 1 tablespoon water and stir in to slightly thicken the mixture so the filling is moist but not soupy. Taste and adjust seasoning (add a little more soy or a pinch of sugar if needed). Remove from heat and stir in sesame oil and sliced scallions.

In a large bowl, combine the drained soaked glutinous rice with the cooked filling. Fold gently so the rice is evenly coated with the sauce and ingredients are distributed. If the mixture seems dry, add up to 1–2 tablespoons of the reserved mushroom liquid or broth to moisten — the rice should be sticky but not soupy.

Lay one soaked lotus leaf flat, shiny side down. Spoon half of the rice-filling mixture into the center of each leaf (this recipe makes two wraps). Form into a compact parcel about 4–5 inches across; pack gently so it holds together but the rice grains remain distinct.

Fold the sides up over the filling, then fold the ends under to make a secure parcel. Tie with kitchen twine or wrap tightly in a small piece of foil if desired. Repeat with the second leaf and remaining filling.

Prepare a steamer with boiling water (make sure water level is below the steamer basket). Place the wrapped parcels seam-side down in the steamer basket, leaving space between them. Cover and steam over medium-high heat for 30–35 minutes, until the rice is fully cooked and tender.

Optional: For a slightly drier surface and deeper aroma, after steaming you can briefly pan-sear each wrapped parcel seam-side down for 30–60 seconds in a hot, dry skillet, but this is not traditional.

Remove the parcels from the steamer and let rest 3–5 minutes. Untie and open the lotus leaf carefully (steaming will have released hot steam). Drizzle a little extra sesame oil over the rice if desired. Serve each parcel whole or cut in half for two portions.

Garnish with extra sliced scallions or a small spoon of chili oil on the side for dipping.