Gluten-Free Sticky Rice in Lotus Leaf
Transport your taste buds to the heart of traditional Asian cuisine with this Gluten-Free Sticky Rice in Lotus Leaf recipe. Perfectly seasoned glutinous rice, certified gluten-free, is infused with rich flavors from marinated chicken, shiitake mushrooms, and optional Chinese sausage, then delicately wrapped in fragrant lotus leaves. This dish not only provides an aromatic, restaurant-quality experience at home but is also completely gluten-free, making it ideal for special dietary needs. Embrace the art of steaming as you create these beautifully wrapped parcels, which stay irresistibly moist and flavorful. Serve these delightful bundles hot for an impressive presentation that’s as delicious as it is wholesome.
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Recipe Information
Ingredients
- 2 cups Glutinous rice (certified gluten-free)
- 4 large Dried lotus leaves
- 1 cup Chicken thigh (boneless, diced)
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Dark gluten-free soy sauce
- 1 tablespoon Shaoxing wine (or substitute dry sherry)
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 0.5 cup Shiitake mushrooms (rehydrated and diced)
- 0.25 cup Cooked Chinese sausage (optional, diced, certified gluten-free)
- 2 tablespoons Green onions (chopped)
- 2 tablespoons Oil (vegetable or neutral)
- 4 cups Water
- 1 Bamboo steamer or steamer pot for cooking
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Meanwhile, soak the dried lotus leaves in warm water for 30-40 minutes until pliable. Trim any tough stems or hard edges.
In a mixing bowl, combine the diced chicken thigh, gluten-free soy sauces, Shaoxing wine, sesame oil, sugar, salt, and ground white pepper. Mix well and marinate for at least 20 minutes.
Drain the soaked glutinous rice completely. In a large frying pan or wok, heat 2 tablespoons of oil over medium heat. Add the drained rice and stir-fry it for 2-3 minutes. Gradually add 2 cups of water, stirring continuously and letting the rice absorb the water slowly. Cook until moderately sticky but not fully cooked, then set aside.
In the same pan, stir-fry the marinated chicken for 2-3 minutes until partially cooked. Add the diced shiitake mushrooms (and Chinese sausage, if using) and cook for another 2 minutes. Set aside the filling.
Take one lotus leaf, pat dry, and cut it in half if large. Place one portion of the half-cooked sticky rice in the center of the leaf. Flatten the rice slightly, scoop about 2 tablespoons of the filling onto the rice, then add another portion of rice to cover the filling.
Fold the lotus leaf around the rice and filling to form a rectangular parcel, ensuring the filling is fully enclosed. Use kitchen twine if necessary to secure the wrap. Repeat with remaining lotus leaves, rice, and filling.
Prepare a steaming setup by adding 2 cups of water to a steamer pot or wok and heating until boiling. Place the lotus leaf parcels in the steamer basket, ensuring enough space between them for steam circulation.
Steam the parcels over medium heat for 30-40 minutes, adding more water to the steamer as needed to prevent it from drying out.
Carefully remove the steamed parcels and serve hot. To eat, carefully unfold the lotus leaf and enjoy the aromatic sticky rice and filling.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 5765 mg | 251% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.2 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
