Sticky Rice In Lotus Leaf Recipe

Rinse the glutinous rice under cold running water until water runs almost clear. Drain.

Place rinsed rice in a bowl and cover with cold water. Soak for at least 4 hours or overnight. Drain thoroughly right before cooking (reserve minimal soaking water if needed).

Line a steamer basket with cheesecloth or a perforated steaming tray. Transfer drained rice to the steamer and steam over boiling water for 20–25 minutes, stirring once halfway through to ensure even cooking. Remove and transfer steamed rice to a large bowl to cool slightly.

While rice is steaming (or shortly after), whisk together light soy sauce (2 tbs), dark soy sauce (1 tbs), oyster sauce (1.5 tbs), sesame oil (1 tsp), sugar (1 tsp) and white pepper (1/4 tsp) in a small bowl to make the rice seasoning.

Pour the seasoning over the hot steamed rice. Toss gently with a wooden spoon or spatula to evenly coat the grains. Taste and adjust seasoning (add a small pinch of salt if needed). Keep rice warm.

Rehydrate dried shiitake mushrooms and dried shrimp: place mushrooms in a bowl, cover with hot water and soak 20–30 minutes until soft. Reserve soaking liquid, drain and squeeze mushrooms dry; remove stems and slice. Soak dried shrimp in warm water for 10–15 minutes; drain.

If using dried Chinese sausage, slice thinly on the diagonal. If using fresh sausage, remove casing and slice or crumble.

Heat 2 tbs vegetable oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add diced pork, cook until it begins to brown, about 3–4 minutes.

Add sliced shiitake mushrooms, sliced sausage and drained dried shrimp to the pan. Stir-fry 2–3 minutes until combined and fragrant.

Add 1 tbs light soy sauce (for filling), 1 tbs shaoxing wine, 1 tsp cornstarch mixed with a little water, and 1/2 tsp salt. Stir until sauce thickens slightly and coats the filling. Stir in sliced scallions, then remove from heat and let cool slightly.

Rinse dried lotus leaves to remove dust. Submerge in a large bowl of hot (not boiling) water for 20–30 minutes until pliable. If leaves are large, trim any tough stalks and cut each leaf into roughly 8–10 inch (20–25 cm) squares to make individual parcels.

Pat leaves dry and brush one side lightly with neutral oil to prevent sticking.

On an oiled side of a prepared lotus leaf square, spoon about 3/4 cup of seasoned sticky rice into the center and flatten slightly to form a base.

Place roughly 2–3 tbs of the prepared filling in the center of the rice layer (adjust quantity so parcel can be wrapped).

Top with another 1/4–1/2 cup of seasoned sticky rice to cover the filling. Press gently to compact.

Fold the lotus leaf edges over to enclose the filling, creating a tight parcel. For additional security, wrap with kitchen twine or tie with blanched scallion stalks or place seam-side down.

Place wrapped parcels seam-side down in a steamer, leaving some space between parcels for steam circulation.

Steam over rapidly boiling water for 25–30 minutes (if parcels are large, steam up to 40 minutes) until rice is fully tender and flavors are melded. Maintain steady steam; top up boiling water as needed.

Remove parcels from steamer and let rest 5 minutes before unwrapping to allow juices to redistribute.

Carefully open each lotus leaf parcel. Transfer sticky rice to a plate or serve directly in the leaf.

Garnish with toasted sesame seeds and cilantro sprigs if using. Serve hot.