Vegetarian Sticky Rice in Lotus Leaf
Transport your tastebuds to the heart of traditional Asian cuisine with this mouthwatering Vegetarian Sticky Rice in Lotus Leaf recipe. Featuring glutinous rice infused with the umami-rich flavors of shiitake mushrooms, tofu, and a savory blend of soy sauce and vegetarian oyster sauce, this dish offers a satisfying, plant-based take on a classic. Each portion is enveloped in fragrant lotus leaves, which not only lend a subtle earthy aroma but also create an elegant presentation that's perfect for serving at special occasions or dinner parties. With the comforting crunch of carrots, the pop of green peas, and the warmth of ginger, these steamed parcels deliver rich layers of flavor and texture in every bite. Whether you're a fan of steamed recipes, vegetarian delights, or Asian-inspired dishes, this recipe is an impressive, flavorful addition to your culinary repertoire.
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Recipe Information
Ingredients
- 4 pieces dried lotus leaves
- 2 cups glutinous rice
- 8 pieces shiitake mushrooms
- 200 grams firm tofu
- 1 medium carrot
- 0.5 cup frozen green peas
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon white pepper
- 1 tablespoon ginger
- 2 stalks scallions
- 2 tablespoons vegetable oil
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, then drain.
Soak the dried lotus leaves in warm water for 30 minutes to soften them. Once softened, pat them dry and set aside.
Rehydrate the shiitake mushrooms in hot water for 20 minutes, then squeeze out excess water and dice them. Reserve the soaking liquid for later use.
Dice the firm tofu into small cubes and finely chop the carrot, ginger, and scallions.
Heat the vegetable oil in a wok or skillet over medium heat. Add the ginger and scallions, stirring until fragrant.
Add the diced mushrooms, tofu, carrot, and peas to the pan. Stir-fry for 3 to 4 minutes, then season with soy sauce, vegetarian oyster sauce, sesame oil, and white pepper. Mix well.
Add the drained glutinous rice to the mixture, along with 1/2 cup of the reserved mushroom soaking liquid. Stir until everything is well coated and the liquid is absorbed. Turn off the heat.
Place a softened lotus leaf on a flat surface. Spoon 1/4 of the rice filling into the center of the leaf. Fold the sides over the filling to form a rectangular packet, then fold over the top and bottom edges to seal. Repeat with the remaining lotus leaves and filling.
Prepare a steamer pot with boiling water. Place the lotus leaf packets seam-side down in the steamer basket. Cover and steam over medium heat for 40 minutes.
Remove the lotus leaf packets from the steamer and let them rest for 5 minutes before serving. Serve warm, unwrapping the lotus leaves at the table for added presentation.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 18.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 392 mg | 30% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1298 mg | 28% | |
*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.
