Lotus Leaf Glutinous Rice Parcels

Name: Lotus Leaf Glutinous Rice Parcels
Prep time: 50 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 5 dried lotus leaves; 600 g long-grain glutinous rice; 10 cooked salted egg yolks; 1 tsp salad oil; 200 g pork shoulder, diced; 100 g shrimp, diced; 5 shiitake mushrooms, diced; 200 g green bamboo shoots, diced; 1/2 tsp salt (Seasoning A); 1 tsp white pepper (Seasoning A); 1 tsp sesame oil (Seasoning A); 1/2 tsp MSG (Seasoning A); 1 tsp salt (Seasoning B); 1 tsp sugar (Seasoning B); 200 ml stock (Seasoning B); 1 tbsp sesame oil (Seasoning B); 1 tsp MSG (Seasoning B); 1 tbsp cornstarch (Seasoning C); 1 1/2 tbsp water (Seasoning C)

Sticky rice with filling wrapped in lotus leaves and steamed.

2h 10m

Easy

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Ingredients

dried lotus leaves 5

long-grain glutinous rice 600 g

cooked salted egg yolks 10

salad oil 1 tsp

pork shoulder, diced 200 g

shrimp, diced 100 g

shiitake mushrooms, diced 5

green bamboo shoots, diced 200 g

salt (Seasoning A) 1/2 tsp

white pepper (Seasoning A) 1 tsp

sesame oil (Seasoning A) 1 tsp

MSG (Seasoning A) 1/2 tsp

salt (Seasoning B) 1 tsp

sugar (Seasoning B) 1 tsp

stock (Seasoning B) 200 ml

sesame oil (Seasoning B) 1 tbsp

MSG (Seasoning B) 1 tsp

cornstarch (Seasoning C) 1 tbsp

water (Seasoning C) 1 1/2 tbsp

Instructions

Prepare the Lotus Leaves

Soak the dried lotus leaves in boiling water for about 30 minutes, then cut each leaf in half and drain them separately.

Prepare the Filling

Bring a pot of water to a rolling boil. Dice all the filling ingredients (pork shoulder, shrimp, shiitake mushrooms, and green bamboo shoots), blanch them in the boiling water, then drain well to form the filling.

Prepare the Glutinous Rice

Soak the glutinous rice in water for about 40 minutes, then drain. Transfer to a steamer and steam over high heat for 1 hour. Remove and toss together with Seasoning A. Set aside.

Stir-fry the Glutinous Rice

Heat oil in a wok, add the glutinous rice from Step 3 and stir-fry briefly. Add Seasoning B and continue to stir-fry together. Mix Seasoning C into a cornstarch slurry, and once the liquid in the wok comes to a boil, slowly pour in the slurry to thicken. Let cool and set aside.

Wrap the Parcels

Lay one lotus leaf from Step 1 with the smooth side facing up. Spread about 35 g of the glutinous rice from Step 4 in an even layer, top with 2 tbsp of the filling from Step 2, place 1 cooked salted egg yolk in the center, then cover with another 35 g of glutinous rice to form a sandwich-style parcel. Fold the lotus leaf into a rectangular packet. Repeat until all ingredients are used up.