Sticky Rice Dumpling In Lotus Leaf: Traditional Chinese Cooking

Sticky Rice Dumpling In Lotus Leaf is a delicious and easy way to enjoy glutinous rice. Made with your favourite ingredients for a savoury lunch or snack. The lotus leaf gives a nice fragrant smell.
The Recipe is below:

Sticky Rice Dumpling In Lotus Leaf

6 lotus leaf
3 cups rice
2 cups water
2 Chinese sausage
5 Chinese mushrooms
6 oz. pork
3 tablespoons dried shrimp
3 duck eggs
1 teaspoon cooking oil
1 to 2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 tablespoon cornstarch in 2/3 cup water

Soak lotus leaf for at least 10 hours. Rinse lotus leaf and change water at least 2 or 3 times. Just before using, soak lotus leaf in hot water for 15 minutes. Cut the rough end off and cut lotus leaf in half.

Rinse sweet rice at least 3 times to clean rice. When water is clear during rinsing, Rice to water ratio is 1 cup rice to 2/3 cup water. Using instant cooker or regular pot, cover with lid and lcook until rice is cooked and water is dry. Use spatula to turn over rice. Shut off heat and put cover back on pot for last 15 minutes. Scoop rice into bowl and let cool off.

Soak dried shrimp, Chinese sausage and Chinese mushrooms for 30 minutes each. Take shells off dried shrimp and set aside. Cut Chinese sausage into small pieces as well as Chinese mushrooms cut into small pieces. Boil duck eggs for 15 minutes and rinse with cold water. Take off shell of duck egg and cut eggs into small pieces.

To cook ingredients, heat pan at medium heat and add cooking oil. Put dried shrimp and pork in pan and stir fry for 1 minutes. Add salt, sesame oil and dark soy sauce. Then add Chinese sausage and Chinese mushroom and continue to stir fry. Add corn starch solution to make sauce. Add more cornstarch solution to make more sauce. Give the filling a final stir fry and put ingredients in a bowl.

Lay out a lotus leaf in front of you. The inside of the leaf is facing up. Put a generous ladle of the rice in the centre of the lotus leaf. Add 2 or 3 generous tablespoons of the filling on top of the rice. Top with 2 or 3 pieces of duck egg. Wrap the lotus leaf edges toward the inside, forming a square. Put on a deep sided tray. Put some water in a pan and bring to a boil. Put lotus wrap in pan, cover with lid and steam for 15 minutes. Remove rice dumpling and put on a plate. Use scissors to cut open lotus leaf and scoop out the rice mixture with a tablespoon.

This recipe makes 9 to 12 sticky rice dumplings. Enjoy!