Sticky Rice Lotus Leaf Wrap (2) ** Recipe
Recipe information
Make Sticky Rice Lotus Leaf Wrap (2) ** in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sticky Rice
Filling
Seasonings & Sauces
Lotus Leaves & Assembly
Garnish (optional)
Sticky Rice
1. Soak the rice
Rinse 2 cups glutinous rice under cold water until the runoff is nearly clear. Cover with fresh water and soak for at least 4 hours or preferably overnight. Drain thoroughly before use.
2. Par-cook the rice
After draining, combine the soaked rice with 2.5 cups fresh water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil, then reduce to the lowest simmer, cover, and cook 12–15 minutes until water is absorbed but rice is still a little firm (it will finish steaming). If using a rice cooker, cook normally. Fluff with a fork and set aside to cool slightly so it’s easier to handle during assembly.
Filling
3. Prepare dried ingredients
Place 4 dried shiitake mushrooms and 2 tbs dried shrimp in a bowl and cover with hot water. Soak 20–30 minutes until mushrooms are soft; reserve 3 tbs soaking liquid, remove stems and thinly slice mushrooms. Drain and finely chop the soaked dried shrimp.
Seasonings & Sauces
6. Make the sauce
In a small bowl combine 2 tbs light soy sauce, 1 tbs dark soy sauce, 1.5 tbs oyster sauce, 1 tsp sugar, 0.25 tsp white pepper and 1 tsp sesame oil. Stir to dissolve the sugar.
7. Bind the filling
Mix 1 tbs cornstarch with 60 ml hot water or stock to make a slurry. Pour the sauce mixture into the pan with the cooked filling, stirring to coat. Add the cornstarch slurry and cook 1 minute more until sauce thickens slightly and evenly coats the filling. Taste and adjust seasoning (add up to 0.5 tbs light soy if needed). Remove from heat and allow filling to cool slightly.
8. Combine filling with rice
Fold the sauce-coated filling through the par-cooked sticky rice until evenly distributed. This gives the rice flavor and a glossy finish.
Lotus Leaves & Assembly
9. Soak and clean lotus leaves
Rinse 2 dried lotus leaves under running water to remove dust. Soak in very hot water for 20–30 minutes until pliable. Drain and pat leaves dry. Cut each leaf in half if they are large so you have 2 wrappers per final piece (total 2–4 usable wrapper pieces depending on leaf size).
10. Assemble wraps
Lay one softened lotus leaf (shiny side down) on a flat surface. Brush with 0.5 tbs oil to prevent sticking. Place roughly 1 cup of the rice-and-filling mixture in the center of the leaf (for 2 servings divide mixture to produce two wrapped parcels). Fold the leaf over the filling like a parcel: fold two sides in, then roll or fold the leaf to enclose the rice, tucking ends underneath. Repeat for the second wrap. If needed, secure with kitchen twine or a toothpick (remove before serving).
11. Steam the wrapped parcels
Set up a steamer (bamboo or metal) with boiling water. Place parcels seam-side down on parchment or in the steamer basket (do not overcrowd). Steam over high heat for 25–30 minutes to fully finish the rice and marry flavors. If your par-cooked rice was softer, 20 minutes is sufficient; if it was still fairly firm, steam 30 minutes.
Finishing & Serving
12. Rest and garnish
Remove parcels from the steamer and let rest 3–4 minutes. Carefully unwrap or serve whole to be unwrapped at the table. Garnish with toasted sesame seeds and thinly sliced green onion if desired.
13. Serving suggestion
Serve hot as a dim sum small-eat. Each parcel is one serving; this recipe yields two lotus-leaf sticky rice parcels.
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