Lotus Leaf Rice Recipes
LOTUS LEAF RICE
This Chinese rice dish calls for the use of a Lotus leaf. I can't find any either, I use a banana leaf, well part of one anyway. We have banana plants in the garden. The leaves are very large and get damaged easily so I just go and cut a piece off. Easy to cook this recipe was given to me years ago and has become a staple in our menus.
Provided by Brian Holley
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207, Fat 4.2, SaturatedFat 1.3, Cholesterol 90.5, Sodium 51.4, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 9.9
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Reviews 4Calories 607 per servingCategory Dim Sum
- Soak the dried lotus leaves. It can be challenging to get fresh lotus leaves, even in Asia. Most shops do not sell this item because it is not fast-moving and will wither quickly.
- Ingredients for the Lotus Leaf Rice. The ingredients for the Lotus Leaf Rice vary but usually include Chinese sausage, dried shrimp, and dried shiitake mushrooms.
- Cook the rice in advance. This recipe uses long grain rice instead of glutinous rice. You can make it slightly sticky by substituting ten percent of long grain rice with glutinous rice.
- Stir-fry the rice with other ingredients. The cooking process starts with stir-frying and finishes by wrapping the rice in the lotus leaves and steaming.
- Steam the lotus rice packets. Wrapping the rice with the lotus leaf is not difficult but can be messy if the leaf’s size does not match the rice amount.
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