Glutinous Rice in Lotus Leaf.
This was originally prepared by my Aunt Margaret. Our family loved it so much, I decided to use her recipe and make some myself.
Serves 2 to 3.
200g raw glutinous rice
40g shallots (sliced)
1 small piece of ginger (minced)
4 tablespoons cooking oil
30g dried shrimps (soaked overnight in boiling water, chopped)
20g dried scallops (steamed for 20 mins, remove intestine if any, sliced)
5 pieces Chinese mushrooms (soaked and sliced)
1 large dried lotus leaf (Soaked in hot water to soften and cleanse).
3 tablespoons water
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon oyster sauce
2 tablespoons Shaoxing Huatiao wine
ground white pepper to taste
You can add as much ingredients as you like. And can replace the shrimps/scallops with chicken thigh meat, chinese sausage (lap cheong) and add chestnuts too.
Soak the glutinous rice in water for at least 4 hours.
Soak the dried lotus leaf in water till soft.
Pour away the water from the rice but do not drain till it’s completely dry. A little moisture is good.
Place rice in a pan and poke dents with your fingers.
Place rice in a steamer.
Steam the rice for 12 mins.
Mince a small piece of ginger.
Slice 40g of shallots.
Chop 30g of rehydrated dried shrimps into fine pieces.
Slice 20g of rehydrated dried scallops into fine threads.
Slice the mushrooms.
Add 4 tablespoons of cooking oil to a large wok.
Add the shallots and stir fry for a few seconds.
Add 1 heaping tablespoon of minced garlic.
Add the minced ginger. Stir fry quickly, else the garlic will burn.
Add the dried shrimp.
Add the scallops.
Stir fry quickly till fragrant.
Add the mushrooms. Stir fry till mushrooms till soft.
Finally, add the steamed rice back into the pan.
Add 3 tablespoons of water.
Add 1 tablespoon of light soy sauce.
Add 1/2 teaspoon sugar.
Add 1 tablespoon of oyster sauce.
Add ground white pepper to taste.
Add 2 tablespoons of Shaoxing Huatiao wine.
Stir fry all ingredients till they become fragrant.
Place the rice in the centre of the lotus leaf.
Wrap the leaf around the rice.
Place the rice back into a steamer. Steam for 15 to 20 mins.
It’s super duper delicious!
Keep it warm in a steamer and the rice gets softer overtime. My Dad loves it!
The printable version of this recipe is here -
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