Lotus Leaf Sticky Rice Rolls
Lotus Leaf Sticky Rice Rolls are a traditional Chinese Buddhist Cuisine dish that is not only delicious but also has a symbolic meaning of purity and simplicity. This dish is often enjoyed during special occasions and festivals.
Ingredients
- 4 lotus leaves
- 2 cups glutinous rice
- 1 cup shiitake mushrooms, soaked and diced
- 1/2 cup dried shrimp, soaked
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 4 dried Chinese sausages, sliced
Instructions
- Soak the lotus leaves in water until softened, then blanch in boiling water for 5 minutes. Drain and set aside.
- Rinse the glutinous rice and soak for 2 hours. Drain well.
- Heat vegetable oil in a pan, add the diced shiitake mushrooms and dried shrimp, then stir-fry for 3 minutes. Add soy sauce, sugar, salt, white pepper, and five-spice powder. Mix well.
- Place a lotus leaf on a flat surface, then spoon a portion of the glutinous rice onto the center of the leaf. Add a portion of the mushroom and shrimp mixture, and a few slices of Chinese sausage.
- Wrap the lotus leaf around the filling to form a tight roll. Repeat for the remaining leaves and filling.
- Steam the rolls over high heat for 1 hour.
- Unwrap the lotus leaf rolls and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 5g
- Fat
- 6g
Supplies
Steamer Large pot for blanching lotus leaves
Tools
Knife Flat surface for wrapping
Serving suggestions
Serve the Lotus Leaf Sticky Rice Rolls with a side of steamed vegetables and a pot of hot tea for a complete Chinese Buddhist Cuisine meal.
Tips & tricks
To enhance the flavor, you can also add a few drops of sesame oil to the filling mixture before wrapping the lotus leaf rolls.
Cost
$15