Steamed Glutinous Rice Wrapped With Lotus Leaf Recipe

Rinse the dried lotus leaves under running water to remove dust. Submerge them in hot water (near boiling) for 20–30 minutes to soften. After softening, rinse again and pat dry. Trim any thick stems so leaves lay flat. Cut each leaf into roughly two large usable pieces if needed.

Rinse the glutinous rice under cold water until the rinse water runs clear. Drain and then soak the rice in 4 cups of cold water for at least 3 hours or ideally overnight in the refrigerator. After soaking, drain thoroughly in a fine mesh sieve for 10–15 minutes.

If using dried shiitake mushrooms and dried scallops: soak mushrooms in warm water for 30–60 minutes until softened. Squeeze out excess water and finely chop. Reserve soaking liquid (strain and keep for stock if desired). Soak dried scallops until softened, then shred or finely chop.

Marinate the diced chicken with 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp white pepper (reserve remaining 1/2 tsp for rice), and minced ginger. Mix thoroughly and let sit for 15–20 minutes.

Heat 1 tbs neutral oil in a skillet over medium-high heat. Add sliced lap cheong and cook for 1–2 minutes until it renders some fat and color. Add the marinated chicken and cook until just set (about 3–4 minutes). Add chopped mushrooms, shredded scallops, and cooked dried shrimp (if using). Stir-fry until ingredients are fragrant and mostly cooked through, about 2–3 more minutes. Remove from heat and stir in sliced green onions. Taste and adjust seasoning (add a pinch of salt or extra soy if needed). Let the filling cool.

In a large mixing bowl, combine the drained glutinous rice with 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, remaining 1/2 tsp white pepper, and 1 tsp dark soy sauce (optional for color). Fold gently so rice is evenly coated but not broken.

Sprinkle the prepared filling into the rice bowl and mix lightly so some rice grains cling to the filling but keep a loose mixture. Alternatively you can assemble with plain seasoned rice surrounding the filling (see next section).

Prepare your workstation with lotus leaf pieces (patted dry), a spoon, and kitchen twine. If using parchment, place a square on the leaf to prevent sticking and make removal easier.

To make 4 parcels: place about 3/4 cup of the seasoned rice in the center of a lotus leaf piece, flatten slightly to form a base layer. Spoon about 2–3 tablespoons of the filling into the center. Top with another 3/4 cup of seasoned rice, covering the filling completely. Fold the sides of the lotus leaf up and over to create a compact rectangular or round parcel. Wrap tightly and tie with kitchen twine, or fold firmly so the parcel holds its shape. Repeat for remaining parcels.

If you prefer individual smaller servings, divide into 6 parcels with roughly 1/2 cup rice + 2 tbsp filling each.

Arrange parcels seam-side down in a steamer basket, leaving space between parcels. If using a bamboo steamer, line the basket with parchment or a cabbage leaf to prevent sticking.

Bring water in the steamer pot to a rolling boil over high heat. Place the basket over the pot, cover, and steam with steady medium-high steam for 35–45 minutes for 4 parcels (or 30–35 minutes for 6 smaller parcels). Check water level occasionally and replenish boiling water if needed.

After steaming, turn off heat and let parcels sit covered for 5 minutes to settle (carryover steam continues cooking). Carefully remove parcels and discard twine before serving.

Open a parcel and brush the top of the rice lightly with 1/4 tsp toasted sesame oil for fragrance. Serve hot directly in the lotus leaf or transfer to a plate. Offer soy sauce or chili sauce on the side if desired.