Sticky Rice Wrap In Lotus Leaf 糯米荷葉 (Mom’s Traditional Chinese Cooking)

Sticky Rice Wrap In Lotus Leaf 糯米荷葉 This mom’s recipe to make this traditional recipe. This video includes how to make the delicious filling, how to clean the lotus leaf and how to cook perfect sticky rice. This tasty treat is great for dim sum lunch.
The recipe is below:

Sticky Rice Dumpling In Lotus Leaf

6 oz. chopped pork
5 tablespoons dried shrimp
5 Chinese mushrooms
2 Chinese sausage
6 dried lotus leaf
2 tablespoons cooking oil
1 tablespoon corn starch
3/4 cup water
1 or 2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon dark soy sauce
3 cups sweet rice and 2 cups water
3 duck eggs

Soak dried lotus leaf in cold water for 10 to 24 hours in sink or container. Change water several times to rinse out dirt. Soak in boiling water for 15 minutes before use. You can use hot tap water if you like. Cut the stems of the lotus leaf. Use scissors to cut lotus leaf in half.

Clean rice with cold water until water runs clear. Cook in pot or rice machine with 2 cups water. Add more water for softer rice.
Once rice is cooked, stir rice and steam for 10 to 15 minutes more at low heat. Put rice in a bowl to cook.

Soak dried shrimp for at least 20 minutes. Drain and remove any shells. Soak mushrooms for 30 minutes and then squeeze them before slicing them into small pieces. Wash Chinese sausages and cut into small pieces.

In a small pot bring water to boil and put in duck eggs. Boil duck eggs for 15 minutes or more until cooked. Rinse duck eggs in cold water and then peel shell. Cut duck eggs into small pieces.

Heat frying pan or wok to medium heat with 2 tablespoons cooking oil. Add dried shrimp, pork, Chinese mushrooms and Chinese sausage. Add salt and stir fry for 1 minute. Add sesame oil and soy sauce. Gradually add cornstarch solution to make sauce. Continued to stir fry briefly before putting filling into a bowl. For more sauce, add more cornstarch solution during stir fry.

Lay a lotus leaf with the inside surface facing up. Put a generous scoop of rice on the lotus leaf. Flatten rice slightly. Put 2 or more tablespoons of topping on top of rice. Put 2 or 3 pieces of duck egg on top of filling. Fold 4 sides of lotus leaf to make a square and put into a small metal dish. Put folded sides touching the dish.

In a cooking pan put some water. Bring water to a boil and put in dish with sticky rice wrap. Cover with lid and steam for 15 minutes. Unwrap lotus leaf and serve sticky rice dumpling on a plate. This recipe serves about 9 to 12 servings. Enjoy!

Post time: Jun-26-2017
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