Sticky Rice in Lotus Leaf
Indulge in the aromatic delight of **Sticky Rice in Lotus Leaf**, a traditional Chinese delicacy that's as visually stunning as it is flavorful. This recipe combines tender glutinous rice with savory bites of Chinese sausage, earthy shiitake mushrooms, and vibrant aromatics like fresh ginger and scallions, all wrapped in fragrant, softened lotus leaves. The parcels are gently steamed to infuse the dish with a unique herbal aroma, creating a perfect balance of savory, sweet, and umami flavors with every bite. Ideal for special occasions or a classic dim sum experience at home, this recipe is sure to impress your family and guests alike. Featuring keywords like "sticky rice recipe," "lotus leaf wrapping," and "Chinese steamed dishes," this dish pairs tradition with culinary elegance, delivering a feast for both the senses and the palate.
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Recipe Information
Ingredients
- 2 cups glutinous rice (sticky rice)
- 6 pieces dried lotus leaves
- 2 links Chinese sausage
- 6 pieces dried shiitake mushrooms
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 2.5 cups water
- 1 inch fresh ginger
- 3 stalks scallions
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.
Soak the dried shiitake mushrooms in warm water for about 30 minutes until they soften. Once softened, squeeze out any excess water, remove stems, and dice the mushrooms.
Rinse the lotus leaves under running water to remove any dirt. Soak them in hot water for about 30 minutes to soften. After soaking, rinse again and pat them dry.
Thinly slice the Chinese sausage into small pieces. Peel and julienne the ginger. Chop the scallions into thin slices, separating the white and green parts.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the ginger and the white parts of the scallions. Sauté until fragrant, about 1 minute.
Add the diced mushrooms and sliced Chinese sausage to the pan. Stir-fry for 3-4 minutes until the sausage is fragrant and slightly crispy.
Drain the soaked rice and add it to the pan, stirring to combine with the sausage and mushrooms.
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, sugar, and 2.5 cups of water. Pour the mixture over the rice and stir everything together.
Cover the pan and let the rice cook over low heat until the liquid is absorbed and the rice is cooked through, about 25-30 minutes. Stir occasionally to prevent sticking.
Divide the cooked sticky rice into equal portions. Place a portion in the center of each lotus leaf. Fold the leaves over to enclose the rice completely, forming a square or rectangular parcel. Secure with kitchen twine if necessary.
Set up a steamer over a pot of boiling water. Add the wrapped rice parcels to the steamer basket in a single layer. Cover and steam for 40-45 minutes.
Once steamed, remove the parcels from the steamer and let them cool for a few minutes before unwrapping. Garnish with the green parts of the scallions before serving.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 7106 mg | 309% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 8.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1377 mg | 29% | |
*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.
