If I wanted to soak my rice for the Lotus leaf wraps overnight, would that be ok? 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. It’s basically sticky rice (which is also known as glutinous or sweet rice) with a savory filling wrapped in a lotus leaf and then steamed. Top it with 4 tablespoon of fillings and 1 salted egg yolk. In this recipe you say to only soak for 2 hours, then steam for 90 minutes. Hi there sweeties ♥ A BIG whispered, appreciative and spontaneous eating video for you :) (the sounds are not exaggerated, this is just the how I eat.) Thank you. Want to stay up to date with this post? Place another lotus leaf directly on top of the first and pat dry. Or do you unwrap it like a tamale before eating? Hor Yip Fan (Lotus Leaf Wrapped Rice) There are many versions of Hor Yip Fan. Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. Fold the lotus leaf like a burrito, wrapping over the rice once and then pulling in the sides and rolling. https://cookingmelbourne.com/recipe/sticky-rice-steamed-lotus-leaves All delicious too. The classic one is filled with chicken meat which we call it Lo Mai Gai 糯米雞. https://www.whats4eats.com/grains/lo-mai-gai-steamed-rice-lotus-leaves-recipe Add another 1/2 cup rice on top of the fillings. Assemble your lo mai gai packets by laying down the lotus leaf with the bumpy stem side up. In a dish like "steamed sticky rice wrapped in lotus leaves," are the lotus leaves edible? With similar ingredients, I like cooking glutinous rice without wrapping in lotus leaf and using dried shrimps than frozen shrimps. Then place 2 tablespoons of fillings over the rice. While steaming, it smells a bit like tea. I have a question about sweet rice. This one that is my focus today is not made with glutinous rice like Lo Mai Gai but wrapped in lotus leaf found at the dimsum restaurants. Fold the bottom of the lotus leaves up and over the rice. Place 1/2 cup sticky rice in the center and form it into a rectangle. In your post on how to make sticky rice (foolproof) you say to soak for 6-24 hours, then steam for 25 to 30 minutes. Lotus leaves are … The lotus leaf imparts a fragrant, delicate flavor to the rice. Place layer of rice near bottom third of the leaf, about a 4”x4” square. Spoon about 30g of glutinous rice onto the leaf. Place a tablespoon of filling in the center and then add some rice on top. Cover the fillings with another 30g of glutinous rice; Wrap the lotus leaf parcel by folding edges (four corners) around the rice + filling to form a tight parcel; Continue the wrapping steps until the rice … And rolling in lotus leaf imparts a fragrant, delicate flavor to the rice and. Then pulling in the sides and rolling and using dried how to eat sticky rice in lotus leaf than frozen.! 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