How to make it

  • Put rice into saucepan with water, light soy sauce and 1 tsp sesame oil. Bring to boil quickl, then turn heat very low, cover and cook for 15 minutes. Alternatively use a rice cooker.
  • Soak lotus leaves in cold water to soften.
  • While rice is cooking soak Shiitake mushrooms in hot water for 30 minutes. Reserve soaking liquid. Cut off and discard stems, slice caps lengthways and put them into a saucepan with 3/4 cup of the soaking water, dark soy sauce, remaining 2 tsp of sesame oil and sugar/ honey. Cover and simmer for 10 minutes.
  • In a new saucepan lightly fry garlic, ginger and salt until just fragrant then add ordinary mushrooms, black beans, baby corn, water chestnuts, and bamboo shoots followed by half a cup of the mushroom water and cooked Shiitake mushrooms. Cover and simmer for 5 minutes.
  • In a bowl mix cornflour with a little of the cold mushroom liquid, then stir this into the saucepan to thicken the sauce.
  • Remove saucepan from the heat and allow to cool to lukewarm.
  • Mix gently through the rice.
  • Distribute 3/4 cup portions of rice per 1 softened lotus leaf. Wrap up securely and tie with string.
  • Steam for 25 minutes in basket steamer.
  • Can be served warm, cold or reheated.

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  • nadaism 8 years ago
    Yummy - and I've already had my dinner. Thanks for stopping by my recipe. Cheerfully *****
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