CHINESE STICKY RICE BANANA LEAF RECIPES

Name: Steamed Sticky Rice and Pork Wrapped in Banana Leaves
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 and 1/2 cups sticky (glutinous) rice (cooked with the minimal amount of water); 2 tablespoons cooking oil; 200 to 300 grams cooked pork belly (cut into half-inch cubes); 4 cloves garlic (minced); 3 shallots (or 1 to 2 onions, finely sliced); 1 half-inch piece ginger (grated); 1 star anise; 4 to 6 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons tamarind paste ((or use tamarind juice)); 2 tablespoons palm sugar ((brown sugar may be substituted)); 10 shiitake mushrooms (stems discarded and caps thinly sliced); banana leaf (trimmed, wilted and cut into 10-inch squares)

STEAMED STICKY RICE AND PORK WRAPPED IN BANANA LEAVES

Steamed Sticky Rice and Pork Wrapped in Banana Leaves image

Provided by Connie Veneracion

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 and 1/2 cups sticky (glutinous) rice (cooked with the minimal amount of water)
2 tablespoons cooking oil
200 to 300 grams cooked pork belly (cut into half-inch cubes)
4 cloves garlic (minced)
3 shallots (or 1 to 2 onions, finely sliced)
1 half-inch piece ginger (grated)
1 star anise
4 to 6 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons tamarind paste ((or use tamarind juice))
2 tablespoons palm sugar ((brown sugar may be substituted))
10 shiitake mushrooms (stems discarded and caps thinly sliced)
banana leaf (trimmed, wilted and cut into 10-inch squares)

Steps:

Heat the cooking oil in a wok or frying pan. Add the pork and cook until the edges start to brown. Add the garlic, ginger, star anise and shallots. Continue cooking until fragrant, about a minute.
Pour in the soy sauce, oyster sauce and tamarind paste (or juice). Stir in the palm sugar. Stir fry for about a minute.
Add the sliced mushrooms. Stir fry for another minute. Taste and adjust the seasonings, if needed.
Divide the rice and filling into four portions (don’t forget to discard the star anise in the filling!).
Place two pieces of banana leaf one on top of the other, shiny sides up.
Spread one portion of rice on a piece of on the banana leaf. Top with a portion of the filling. Wrap securely. Take another piece of banana leaf and wrap again. Tie up the parcel. Repeat with the remaining three portions of rice and pork.
Place the parcels in steamer baskets. Steam for 40 minutes.
To serve: Unwrap, sprinkle with crisp onion slices and sliced shallots.

LO MAI GAI (STEAMED STICKY RICE IN LOTUS LEAF) | CHINA ...

Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf) | China ... image

Lo Mai Gai--Cantonese steamed sticky rice in lotus leaf

Provided by Elaine

Categories staple

Total Time 160 minutes

Prep Time 120 minutes

Cook Time 40 minutes

Yield 3

Number Of Ingredients 18

Ingredients

1.5 cup sticky rice ( , either short grain or long grain)
4 lotus leaves
2 tbsp. cooking oil
1 sweet sausage ( , lop cheong)
1 cup sliced Chinese cured pork belly ( , lop yok)
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic ( , sliced)
2 green onion ( , white and green part separated)
1 chicken leg ( , bone removed and cut into small pieces)
1/2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. oyster sauce
salted duck egg yolk ( , for method 1)
pinch of salt
1/2 tbsp. light soy sauce
1/2 tbsp. oyster sauce
dash of pepper

Steps:

Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Nutrition Facts : Calories 2934 kcal, CarbohydrateContent 83 g, ProteinContent 57 g, FatContent 260 g, SaturatedFatContent 91 g, CholesterolContent 429 mg, SodiumContent 1047 mg, FiberContent 3 g, ServingSize 1 serving

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