Lotus Leaf Recipes

LOTUS LEAF BUNS

Steps:

• In a small bowl, whisk together ¾ cup warm water, 1 teaspoon yeast and 1 tablespoon sugar to dissolve. Wait 15 minutes until the yeast mixture "blooms" and foams. Stir in 1 tablespoon of canola oil, and set aside.
• While you wait for the yeast mixture to "bloom," whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon salt, and 1/8 teaspoon baking soda in a medium bowl. Stir in the yeast mixture using a rubber spatula. After the dry and wet ingredients are well incorporated, knead the dough until smooth and soft. If the dough feels sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth, soft, and pliable, but not sticky. Brush the top of the dough with 1 teaspoon canola oil, cover the bowl with a plate, and let it proof at room temperature until it has doubled in size (about 1 hour).
• While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level metal steamer-both of which we use regularly in our kitchen. Leave at least 2 inches of space between the water and the steam rack so the water doesn't touch the buns during the steaming process.
• After the dough finishes proofing, punch it down and knead it for a few minutes to get rid of all the air bubbles. This step is important for achieving smooth and uniform buns! Portion the dough into 12 equal balls. Roll each ball into a 4x7 inch oval shape, lightly brushing the tops with oil to prevent sticking. Fold the dough in half with a small piece of parchment paper in the middle. Line the bun with another piece of parchment paper on the bottom and place it in your steamer to proof a second time. Repeat these steps until you've used up all the dough, cover the lid of the steamer, and let proof for another 20 minutes.
• After 20 minutes, turn the heat on your steamer setup to high. Once you see steam coming out, reduce the heat to medium, and let the buns steam for another 10 minutes. Turn off the heat and let the buns rest inside the steamer for 5 minutes. Do NOT Remove the cover/lid. This is VERY important, because if you remove the cover too early, the buns will collapse and lose their fluffy shape!!!
• After 5 minutes have elapsed, the buns are ready to remove from the steamer.
• You can use them immediately, or these buns also freeze well for later use. Just let them cool completely before freezing, because any condensation inside whatever you use to store the buns will make them soggy. Then, when you're ready to eat them, just steam them for 5 minutes to reheat.

STICKY RICE WRAPPED IN LOTUS LEAVES

Steps:

• Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
• Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
• Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.

LOTUS LEAF RICE

Steps:

• Wash and steam the rice in a little water for ten minutes.
• Fry the chicken, mushrooms and egg yolk.
• Season with soy, salt and sugar.
• Stir the fried ingredients into rice and take off the heat.
• Wrap the mixture in a lotus leaf (banana leaf in my case) and tie with string.
• Steam over boiling water for 30 minutes Serve hot.