This is a photo of dried lotus leaves which I bought from the Chinese dried seafood shop. Cost only 70 cents for two pieces.
Anyone cook lotus leaves wrapped food before? Hope to hear some tips before I attempt to make lotus leave wrapped rice. The recipe books and the shopkeeper told me to soak in cold water and then, blanch with hot water. I hope the leaves did not get torn in the process.
I had gotten dried oyster, dried scallops, meat, chestnuts, dried prawns and hope to make a giant ‘chung’ type of rice wrapped in lotus leave.
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