I am so pleasantly surprised that my first attempt at making this turned out so well. Usually, the only time I get to eat rice wrapped in lotus leaf is at Chinese weddings or dim sum restaurants.
It being an economical event (i.e. Chinese sit-down dinners), the ingredients are usually pretty standard. As for the dimsum servings, I do not fancy eating rice in the morning, preferring dainty dimsums instead.
RECIPE FOR RICE WRAPPED IN LOTUS LEAF
2 cups glutinuous or sticky rice – soak for at least 3 hours
1 cup normal rice
300 grams meat (preferably with some fats) seasoned with soya sauce, five spice powder, Chinese wine, dark soya sauce
5 Chinese dried mushroom – soaked and cut into quarters
1 handful of dried shrimps
Pound 5 garlics and 10 shallots
Optional ingredients :
15 dried chestnuts (soak overnight, remove reddish husk)
1 pair of Chinese sausage (or if available, waxed duck)
3 dried scallops, soaked and break into pieces
5 dried oysters – soaked and cut into smaller pieces
3 salted duck eggs yolk, cut into quarters
(remember that these are optional, so you can either ignore or use whatever is available).
Soak two lotus leaves till soft (takes a few hours). Boil some hot water and put the leaves in plus add some oil. Wash the leaves under running water.
Fry pounded garlic and shallots till fragrant. Add dried prawns. Then, add in meat, mushroom and all the ingredients. Pour in rice with some water and continue stirring. Add some dark soya sauce, light soya sauce, pepper and once mixed, turn off fire.
Let the rice cool a bit for easier handling.
Put the lotus leave in a huge bowl, pour in the rice mixture. wrapped it up and steam. It may takes about 3 hours! But I did it within 30 minutes. The chestnuts were fluffy too. (Omit chestnuts if you are using normal steamer because it is hard to cook.)
The rice, when ready, looks very stylish. It will be very impressive to serve at potlucks. The lotus leaves can be easily cut open to reveal the rice. It is really delicious because the lotus leaves lend the special aroma to the rice.
I am going to try making lotus leaf wrapped chicken next. It is rather fun to wrap the huge leaves. Surprisingly, the leaves are very tough and not easily torn. Give it a try and tell me your experience.
*thanks to one of the commentor in my earlier post , Sharon who gave me tips on preparing the leaves. I made sure the leaves were oily and hence, the rice did not stick to the leaves. I use only minimal oil in my rice, unlike those from the restaurants which is usually very, very oily.*