Photograph of the finished Lotus leaf rice

China · Xôi lá sen nấm lạp xưởng dim sum

Lotus leaf rice

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.4 lb
  • Photograph of Lotus leaf Lotus leaf 8 leaves
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4.2 oz
  • Photograph of Chinese sausage Chinese sausage 11.3 oz
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Pork fat Pork fat 4.2 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of White pepper White pepper 0.4 oz

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.

Start cooking