Growing up in a Cantonese household, dim sum was a staple in my family's meals. We often enjoyed a variety of traditional tapas-style dishes paired with tea on Sundays with my extended family. One item we always ordered at dim sum restaurants was Sticky Rice Wrapped in Lotus Leaf. These parcels are incredibly delicious, especially when they are steaming hot and fragrant from the lotus leaves. I've always wanted to recreate this dish myself, and now I finally have.
What are Lotus Leaf Wraps?
Lotus leaf wraps are a traditional element in Chinese cuisine, especially popular in dim sum. This technique involves encasing a mix of sticky rice and various fillings in fragrant lotus leaves before steaming. The lotus leaves infuse the food with a unique, subtle aroma and flavor, enhancing the overall culinary experience.
Why you'll love this recipe
Sticky rice lotus leaf wraps are great because the lotus leaf imparts a subtle, fragrant aroma to the sticky rice, adding a unique flavor that is both earthy and slightly floral. The fillings, which often include mushrooms, pork, chicken, Chinese sausage, and salted egg yolk, blend together beautifully to create a savory, umami-rich filling that complements the chewy texture of the sticky rice. The lotus leaf holds everything together, keeping the flavors and juices locked in, which enhances the overall taste and texture of the dish. I can eat multiple of these wraps in one sitting (even though I shouldn't) because they are that good!
Ingredients
For the Lotus Leaf Wraps
- Dried Lotus Leaves - The lotus leaves serve as the wrap for the sticky rice and fillings. Because these are dried, they need to be soaked 12-24 hours until they are pliable. Note: multiple quantities of the leaves are usually sold in one pack so make sure you keep an eye out for that!
- Dried Shiitake Mushrooms - Shiitake mushrooms add a rich, umami flavor and a chewy texture to the filling. These need to be re-hydrated by soaking in water for at least 1-2 hours.
- Chinese Sausage - Chinese sausage (lap cheong) provides a sweet, savory, and slightly smoky flavor, adding a delightful contrast to the other components.
- Sticky Rice - This is the main component of the dish, providing a chewy texture that absorbs the flavors of the sauces and other ingredients. Sticky (or sweet rice) is different from regular white rice but it is more glutinous so the texture is stickier and chewier.
- Salt and White Pepper - Enhances the overall flavor of the dish, while white pepper adds a subtle heat and complexity, balancing the savory and aromatic elements.
- Soy Sauce - Adds umami and a deep, savory flavor to both the rice and chicken, enriching the overall taste profile.
- Oyster Sauce - Contributes a sweet and savory flavor with a hint of seafood umami, complementing the soy sauce and enhancing the richness of the dish.
- Sugar - Balances the savory and salty flavors, adding a slight sweetness that rounds out the taste.
- Sesame Oil - Imparts a nutty aroma and flavor, adding depth and richness to the dish. A little goes a long way!
- Green Onion - Adds a fresh, sharp flavor and a pop of color, providing a final touch that enhances both the taste and visual appeal of the dish. Used as a garnish.
- Sesame Seeds - Adds a bit of nutty flavor to the rice but mostly used as a garnish.
For the Chicken
- Boneless, Skinless Chicken Thighs - Tender and more flavorful than breast meat, making them ideal for absorbing marinades and staying moist during cooking.
- Soy Sauce - Provides a rich umami flavor and the right amount of saltiness, enhancing the chicken's overall taste and depth of flavor.
- Oyster Sauce - Adds a sweet and savory complexity with a slight briny taste, complementing the soy sauce and adding richness to the marinade.
- Shaoxing Wine - Adds a mild sweetness and complexity, helping to tenderize the chicken while imparting a subtle, aromatic flavor that enhances the overall profile of the dish.
- Sesame Oil - Provides a rich, nutty aroma and flavor, adding depth and enhancing the overall fragrance of the marinade.
- Salt - A small amount of salt further enhances the flavors of the other ingredients, ensuring that the chicken is well-seasoned and flavorful.
- Cornstarch - Helps to tenderize the chicken and creates a light coating that helps the chicken hold onto the marinade, ensuring a moist and flavorful filling. It also contributes to a silky texture when cooked.
How to Make Sticky Rice Lotus Leaf Wraps
- Trim the stem end of the lotus leaves off and cut the lotus leaves in half into two triangle pieces. Soak the lotus leaves in cold water with a heavy plate to weigh down until they are pliable, at least 8 hours or overnight.
- In a bowl, combine chicken, soy sauce, oyster sauce, shaoxing wine, sesame oil, salt, and corn starch. Allow to marinate for about 15 mins.
- Rinse and drain the rice until water runs clear. Strain out the water completely and add 1.25 cups of water, soy sauce, oyster sauce, sugar, shiitake mushrooms, chinese sausage, and marinated chicken thighs. Turn on rice cooker on normal setting.
- To assemble, use one half of the lotus leaf with dark side facing up. Place ¼ of the sticky rice mixture in the center of the leaf. Fold the left and right side of the leaf over the filling, tucking tightly. Fold the bottom towards the middle and roll over, creating a tight square bundle.
- In a bamboo steamer over boiling water, add the two bundles and steam for 10-15 mins. Allow to cool before enjoying.
Storage
Store in a air-tight container in the fridge for at most 2 days. Reheat by steaming the wraps again for 5-10
Ingredients
Main Ingredients
- 2 dried lotus leaves
- 2-3 dried shiitake mushrooms, hydrated then cut into thin slices
- 1 chinese sausage, cut into ½-inch thick slices
- 1.5 cup sticky rice
- 1.25 cup water
- Pinch of salt to taste
- dash of white pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sugar
- 1 teaspoon sesame oil
- green onion chopped (to garnish)
Chicken
- ½ lb boneless, skinless chicken thighs, diced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- ⅛ teaspoon salt
- 1 tablespoon corn starch
Instructions
- Trim the stem end of the lotus leaves off and cut the lotus leaves in half into two triangle pieces. Soak the lotus leaves in cold water with a heavy plate to weigh down until they are pliable, at least 8 hours or overnight.
- In a bowl, combine chicken, soy sauce, oyster sauce, shaoxing wine, sesame oil, salt, and corn starch. Allow to marinate for about 15 mins.
- Rinse and drain the rice until water runs clear. Strain out the water completely and add 1.25 cups of water, soy sauce, oyster sauce, sugar, shiitake mushrooms, chinese sausage, and marinated chicken thighs. Turn on rice cooker on normal setting.
- To assemble, use one half of the lotus leaf with dark side facing up. Place ¼ of the sticky rice mixture in the center of the leaf. Fold the left and right side of the leaf over the filling, tucking tightly. Fold the bottom towards the middle and roll over, creating a tight square bundle.
- In a bamboo steamer over boiling water, add the two bundles and steam for 10-15 mins. Allow to cool before enjoying.
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