STICKY RICE LEAF RECIPES

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STICKY RICE IN LOTUS LEAF RECIPE - FOOD.COM



Sticky Rice in Lotus Leaf Recipe - Food.com image

Make and share this Sticky Rice in Lotus Leaf recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

4 cups cooked sticky rice
4 lotus leaves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oyster sauce
1 teaspoon soy sauce
1/4 cup diced cooked chicken
5 teaspoons shrimp, shelled and cooked
2 teaspoons black mushrooms, cooked and diced
1 egg, salted

Steps:

  • Wash the rice several times until the water runs clear.
  • Transfer the rice to a heavy pot or electric rice cooker and add the equal amount of water.
  • Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times.
  • Add sugar, salt, oyster sauce and soy salt to the rice and mix thoroughly.
  • Soak lotus leaves thoroughly in boiling water, wash them and spread them out on a table.
  • Mix all the stuffing ingredients together in a bowl.
  • Spread one thin layer of cooked sticky rice on each lotus leaf then add stuffing on top of rice in the centre.
  • Cover with another thin layer of sticky rice.
  • Fold the lotus leaves inwards and wrap well.
  • Steam them in the steamer over high heat for 10 minutes.

Nutrition Facts : Calories 211, FatContent 2.2, SaturatedFatContent 0.6, CholesterolContent 59.4, SodiumContent 925.4, CarbohydrateContent 38.8, FiberContent 1.8, SugarContent 1.3, ProteinContent 7.5

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

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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