Glutinous rice in lotus leaf


Glutinous rice in lotus leaf – he ye fan


Makes about 16 parcels
– Lotus leaves 4
– Glutinous rice 600 g (1 lb 52/5 oz),washed
– Water about 400 ml (131/2 fl oz)
– Cooking oil for pan-frying
– Chinese sausage 80 g (24/5 oz)
– Dried shrimps 80 g (24/5 oz)
– Chinese mushrooms 40 g (11/3 oz)
– Braised peanuts 1 can, about 170 g (6 oz)
– Chopped spring onion (scallion) 30g (1 oz)
– Fried shallots 30 g (1 oz) + more for garnishing

– Salt 9 g (1/3 oz)
– Chicken powder 9 g (1/3 oz)
– Sugar 25 g (4/5 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Dark soy sauce a dash
– Boiling water 150 ml (5 fl oz)


Step 1: 
Cut off the tough base of each lotus leaf. Trim away the rough edges and halve it. Cut each leaf into four equal portions.

Step 2: 
Blanch lotus leaves in boiling water. Set aside to cool.

Step 3: 
Add water to glutinous rice. The water level should be about the same height as the glutinous rice. Steam for 45 minutes.

Step 4: 
Meanwhile, heat oil in a wok. Pan-frying sausage, dried shrimps and mushrooms until fragrant. Add braised peanuts and stir to mix briefly. Remove from heat and add to steamed glutinous rice.

Step 5: 
Add seasoning ingredients to glutinous rice mixture and mix well.

Step 6: 
Stir in spring onion and fried shallots. Divide into 16 portions.

Step 7: 
Place each portion onto the centre of a sheet of lotus leaf. Bring both sides of the lotus leaf over the glutinous rice mixture, then roll up into a rectangular parcel. Repeat until all parcels are wrapped.

Step 8: 
Steam for 5 minutes over medium heat.

Step 9: 
Serve immediately.

Food: Glutinous rice in lotus leaf

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