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Lotus leaf-wrapped rice ‘荷叶饭’?
Happy Wednesday, friends?. Sharing one of the popular dishes at dim sum restaurants & wedding banquets today. When I was younger, this was probably the dish I look forward to at every wedding?. Love the aroma of lotus leaves & it’s an auspicious dish for any celebration.?
Recipe (yields 6 pockets)
Ingredients:
~ Dried lotus leaves/parchment paper
~ 2 cups of glutinous rice (rinse until water turns clear, soak overnight & drain well)
~ 1/2 cup carrots & peas
~ 1/2 cup roasted chestnut
~ 1/4 cup sliced Chinese/Shiitake mushrooms
~ 7-8 shallots, finely sliced
~ 1 teaspoon minced: ginger, garlic
~ 2 teaspoons toasted sesame oil
~ oil, salt to taste
~ water
?Sauce: 3 tablespoons soy sauce, 2 tablespoons Shao Xing cooking wine/dry sherry, 1 tablespoon organic sugar, 2 teaspoons stir fry sauce (optional), 1 teaspoon dark soy sauce for color (optional), salt & white pepper to taste
✔️Soak dried lotus leaves in cold water until soft &cut into large rectangles.
✔️Place drained glutinous rice in a pyrex bowl & add 1 cup + 1/3 cup water. Steam rice in high heat for 30-35 minutes, then fluff rice with fork. Close lid & steam for another 20-25 minutes until cook. (Be sure you have enough water for steaming??).
✔️In a heated non-stick pan with 2 teaspoons oil, sauté shallots, ginger & garlic until fragrant, then add mushrooms & continue to cook for a few minutes. Add sauce, carrots, peas, cooked rice, sesame oil & continue to stir. Turn off heat & mix in roasted chestnut.
✔️Lay one sheet of lotus leaf on the countertop, shiny side facing up. Place about 1/4 cup of rice mixture in the middle & wrap like a parcel.
✔️Using a bamboo steamer, steam for 15 minutes in high heat. Serve warm with hoisin & chili sauce. *Freeze remaining in the freezer once cooled & re-steam before serving.
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