Steamed Glutinous Rice in Lotus Leaves Recipe

Steamed Glutinous Rice in Lotus Leaves Recipes

Ingredients :

600g (3 cups) glutinous rice

4 large lotus leaves


2 tbsp dried shrimp

4 dried Chinese mushrooms

2 tbsp oil

360g skinless chicken breast fillet, cut into 1cm cubes

1 garlic clove, crushed

2 Chinese sausages (lap cheong), thinly sliced

2 spring onions (scallions), thinly sliced

1 tbsp oyster sauce

3 tsp light soy sauce

3 tsp sugar

1 tsp roasted sesame oil

1 tbsp cornflour (cornstarch)

chili sauce

Method :

Place the rice in a bowl, cover with water and leave to soak overnight. Drain, then place the rice in a bamboo steamer lined with a tea towel. Steam, covered, over simmering water in a wok for 30-40 minutes, or until the rice is cooked.

Soak the lotus leaves, in boiling water for 1 hour, or until softened. Shake dry and cut the leaves in half to give eight equal pieces. To make the filling, soak the shrimp in boiling water for 1 hour, then drain. Soak the mushrooms in boiling water for 30 minutes, drain and squeeze out any excess water. Remove and discard the stems and finely chop the caps.

Heat a wok over high heat, add half the oil and heat until very hot. Stir fry the chicken for 2-3 minutes, or until browned. Add the shrimp, mushrooms, garlic, sausage and spring onions. Stir fry for 1-2 minutes. Add the oyster and soy sauces, sugar and sesame oil and toss well. Combine the cornflour with 200ml water, add to the sauce and simmer until thickened.

With wet hands, divide the rice into 16 balls. Place the lotus leaves on a work surface, put a ball of rice in the center of each leaf and flatten the ball slightly, making a slight indentation in the middle. Spoon one eighth of the filling onto each rice ball, top with another slightly flattened rice ball and smooth into one ball. Wrap up by folding the leaves over to form an envelope.

Place the parcels in three steamers. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 30 minutes. To serve, open up each leaf and eat straight from the leaf while hot with chili sauce.

Makes 8

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