inthekitchen
Lotus Leaf
Sticky Rice
Lotus leaf adds fragrant fl avour
to this Chinese treasure.
INGREDIENTS
1/4 lb ground pork
4 pieces of dried Chinese
shiitake mushroom
1/8 lb dry baby shrimp
1/2 tsp soy sauce
1/4 tsp chopped garlic
1/3 tsp sugar
1 tsp cornstarch
1/3 tsp sesame oil
1/2 tsp vegetable oil
1/2 lb sticky rice (also called
glutinous rice)
1/8 tsp salt
1/8 cup water
4 pieces dry lotus leaf
METHOD
1. Soak the rice in cold water for
3 hours. Drain, let dry and season
with 1/4 tsp vegetable oil. Place
rice on cheesecloth and put into
a bamboo steamer placed above
simmering water for half an hour.
Let cool, then form into eight
round rice patties.
2. Stir fry ground pork with
sesame oil, remaining vegetable
oil and garlic. Dice up 2 pieces
of rehydrated mushroom and add
to pork. Add in dry baby shrimp
and water, then season with
soy sauce and bring to a boil.
Thicken with corn starch to your
liking. Let cool for half an hour.
3. Soak lotus leaves for 2 hours,
then cut into square shapes.
Wipe and dry both sides with a
clean kitchen cloth.
4. Place one rice patty onto the
light side of the leaf. Put 1/4 of
ground pork mixture onto the
rice patty. Place half a piece of
mushroom, and then top with
another rice patty.
5. Wrap the sticky rice tightly
to form a square shaped parcel.
6. Steam the parcels in a bamboo
steamer placed above simmering
water for half an hour.
Yield 4 parcels of sticky rice
Cashmere scarf and wooden chopsticks provided by Mandarin International
16
ciao! / jun/jul / two thousand nineteen