Low Sodium Sticky Rice in Lotus Leaf
Delight your taste buds with this flavorful Low Sodium Sticky Rice in Lotus Leaf recipe, a healthier twist on the traditional dim sum classic. Infused with aromatic shiitake mushrooms, sesame oil, and low-sodium soy sauce, this dish combines savory flavors with tender glutinous rice, all wrapped in fragrant lotus leaves that impart an earthy essence during steaming. Perfect for those watching their sodium intake, this recipe offers a vegetarian-friendly option or the addition of diced chicken for extra protein. With its soft, sticky texture and vibrant filling of carrots, green onions, and mushrooms, these beautifully wrapped parcels make an impressive dish for any occasion. Steamed to perfection, they’re ideal as a main course, side dish, or even for meal prepping! Indulge in the subtle yet complex flavors of this wholesome and satisfying recipe.
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Recipe Information
Ingredients
- 2 cups Sticky rice (glutinous rice)
- 4 pieces Lotus leaves
- 1 cup Chicken breast, diced (optional, for non-vegetarian version)
- 6 pieces Shiitake mushrooms, dried
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 2 stalks Green onions, chopped
- 2.5 cups Water or unsalted chicken stock
- 1 teaspoon Cornstarch
- 0.5 teaspoon White pepper
- 0.5 cup Carrot, finely diced
- 1 tablespoon Cooking oil (neutral, like canola or vegetable)
Instructions
Rinse the sticky rice several times until the water runs clear. Soak in water for at least 4 hours or overnight, then drain thoroughly.
Soak the lotus leaves in warm water for 20-30 minutes until softened. Rinse thoroughly, pat dry, and set aside.
Rehydrate the dried shiitake mushrooms in warm water for 20 minutes. Once softened, squeeze out excess water, remove stems, and dice the mushrooms. Reserve the soaking liquid and strain for later use.
In a large pan, heat the cooking oil over medium heat. Add the minced garlic and sauté until fragrant.
Optional: If using chicken, add the diced chicken breast and cook until lightly browned. Remove from the pan and set aside.
Add the diced carrots and shiitake mushrooms to the pan and cook for 2-3 minutes.
In a small bowl, mix the low sodium soy sauce, sesame oil, white pepper, and cornstarch. Add this mixture to the pan along with the reserved mushroom soaking liquid or unsalted chicken stock.
Stir in the drained sticky rice. Cook the mixture on low heat while constantly stirring to coat the rice evenly with the sauce. Add the green onions and optional cooked chicken, then remove from heat.
To assemble, place a softened lotus leaf on a flat surface. Spoon about 1/4 of the sticky rice mixture (or adjust based on the size of your leaves) onto the center of the leaf. Fold the sides inward and roll into a neat package. Secure with kitchen twine if needed.
Repeat with the remaining leaves and rice mixture.
Arrange the wrapped sticky rice parcels in a steamer basket. Steam over medium heat for 40-45 minutes, ensuring the water level remains sufficient for steaming.
Once done, serve the sticky rice parcels warm. Carefully unwrap the lotus leaves before eating, savoring the aroma they impart to the rice.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 8.0 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 23.4 mcg | 117% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3046 mg | 65% | |
*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.
