Wednesday, March 28, 2012

Savoury Lotus Leaf Steamed Rice

You may probably be more familiar with the version of this dish made with glutinuous rice in dim sum restaurants. It is presented in small little packets wrapped in lotus leaf and served pipping hot at your table. Well this particularly recipe is not that far off. I was not too keen on using glutinuous rice as it was way too filing (heavy to the stomach) so I opted on using jasmine white rice instead.

lotus rice 1

Lotus leaf used in steaming food gives out a fantastic dark tea-alike aroma and colour to the grains. In the old days, people would stuff all sorts of ingredients into the lotus steam rice as this dish would constitute an entire meal by itself. The dish is now much simple in comparison, with fewer ingredients and the recipe being less complicated. You can of course use the same recipe and substitute it with glutinuous rice instead.

lotus rice 2

lotus rice 5

Savoury Lotus Leaf Steamed Rice
Serves 4 to 5


1/4 cup dried shrimp
5 dried black chinese mushrooms (soak in warm water until soften)
2 large dried lotus leaves
1 Tbsp vegetable oil
2 shallots, minced
1 clove garlic, minced
1/2 tsp finely minced fresh ginger
2 Chinese sausages, cut diagonally into 1/8-inch-thick slices
1 small can of braised peanuts, drained
1/2 cup of diced chinese roast pork or char siew
1/4 cup diced chinese celery
1 teaspoon chopped cilantro (Chinese parsley)
2 Tbsp light soy sauce (add more if required)
1 Tbsp dark soy sauce
1 tsp oyster sauce
1 Tbsp sesame oil
1/2 tsp white pepper
4 cups cooked medium-grain rice (cooled)

For Garnishing: Sliced fresh red chillies, fried shallots and chopped cilantro


1) Cut the stems off the mushrooms and thinly slice caps. Set aside.

2) Bring some water to a boil in a large pan. Then plunge the lotus leaves into boiling water and cook for 2 minutes or until softenen. Drain well and set aside.

3) Place a wok or large frying pan over high heat until hot. Add the vegetable oil, swirling to coat sides. Then add the shallots, garlic, ginger, sausage, roast pork and shrimp and stir-fry for about 2 minutes.

4) Then add the celery, cilantro, peanuts and mushrooms and stir-fry for another 1 minute.

5) Add in all the seasonsing and then stir in the cooked rice. Separate the grains with the back of a spoon and mix well. Remove from heat.

6) Spread one lotus leaf on work surface. Cover with second leaf. Then place the rice mixture in center of lotus leaves. Fold edges of leaves over rice so rice is completely covered.

7) Place steaming rack in a wok or a steamer pot. Pour water to just below level of rack and bring to a boil.

8) Once the water is boiling, place lotus leaf packet on a heatproof dish and set dish on rack. Cover and steam, adding additional water if neccessary, for 30 minutes. Garnish and serve immediately.

Note: If you are using glutinuous rice, soak the glutinous rice in water overnight. Drain away the water. Then fry it with the ingredients and seasoning. Steam for 45 minutes or longer until cook.

lotus rice 4

lotus rice 3

lotus rice 6


Honey Bee Sweets said...

Oh yum, this is like my absolute must to order during Dim Sum! Love love love your photos...never fail to intrigue me! ;)

Jo said...

Thanks Bee Bee. I love this too but must say that using long grain rice is equally as nice. Btw have you gotten used to your camera already?

Cuen said...

Hihi Jo, it's looks very very yummy. Thanks for sharing. I am going to attempt making them but the Tim sum small packet style. Can u advise where can I buy lotus leaves. I don't seems to have luck with any Chinese medical hall so far.

mr. pineapple man said...

looking delicious!!

WendyinKK @ Table for 2..... or more said...

Good idea to use jasmine rice.
More suitable for dinner than when using glutinous rice.

Lamchop said...

Just stumbled upon your blog. Love lotus leaf rice, especially for dim sum! I have yet to try making this but I will definitely soon!

Passionate About Baking said...

Looks so yummy Jo! It's healthier using jasmine rice. But I would love to use glutinous rice as I like the softness of glutinous rice after steaming! Yummy!

Sonia (Nasi Lemak Lover) said...

If i were cook this, i will sure use glutinous rice because i a big fan of this rice, hehehe..Your sound really good!

noobcook said...

This is a dim sum favourite of mine, and your version is really beautiful. I love the aroma of the lotus leaves too.

Angie's Recipes said...

I want some NOW! Looks so good!

Joyce @ Chunky Cooky said...

This looks absolutely delicious.. and I like the idea of replacing glutinuous rice with jasmine rice.. glutinuous rice is way too filling for me too !

Jo said...

Hi Cuen, you could try Seng Siong near Tekka market side. If they don't have try Tekka market opposite. They may not stock it all the time though.

Anh said...

One of my favourite dim sum items! Yum!

city said...

nice idea.. thanks for sharing.

Babyy 小鱼 said...

Where to get lotus leaf in KL?

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