Lotus leaf rice

Method

1. 1 Soak glutinous rice for 8 hours, then steam it for 25 minutes and mix it with dark soy sauce until the rice grains turn brown.
2. 2 This dim sum version only has mushrooms and Chinese sausage, without chicken or salted eggs like the more substantial lo mai gai version.
3. 3 Sauté the soaked shiitake mushrooms with sliced Chinese sausage for 6 minutes, then season with oyster sauce.
4. 4 Soak dried lotus leaves in hot water for 30 minutes to make them pliable, then wipe them dry.
5. 5 Spread out a lotus leaf, lay down the sticky rice, then place the filling on top and cover with a second layer of sticky rice, wrapping it into a flattened triangle shape.
6. 6 The flattened triangle shape is a dim sum wrapping technique used to speed up cooking; steam for 35 minutes and unwrap at the table.

With an appliance

• Pressure cooker 50 min

  Replace step 6: steam under high pressure for 15 minutes, then release the pressure naturally and let it rest for 8 minutes before unfolding the leaves.