Lotus Leaf Rice
Lotus Leaf Rice is a fragrant and savory Chinese dish featuring glutinous rice and various fillings wrapped in aromatic lotus leaves, steamed to perfection.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Start by soaking the glutinous rice in water for at least 3 hours or overnight to soften it.
- 2
While the rice soaks, prepare the lotus leaves by soaking them in hot water for 30 minutes until pliable, then drain.
- 3
In a bowl, combine the diced chicken, sliced shiitake mushrooms, chopped chestnuts, soy sauce, oyster sauce, five-spice powder, black pepper, and salt. Mix well to marinate the fillings.
- 4
Once the rice is ready, drain it and mix in a pinch of salt for seasoning.
- 5
Take a soaked lotus leaf and lay it flat. Place a portion of the glutinous rice in the center, followed by a generous amount of the filling mixture.
- 6
Fold the lotus leaf over to encase the rice and filling, making a neat parcel. Repeat with the remaining leaves, rice, and filling.
- 7
Place the lotus leaf parcels in a steamer and steam over boiling water for about 30-40 minutes, until the rice is fully cooked and has absorbed the fragrant aroma of the leaves.
- 8
Carefully unwrap the parcels and serve the Lotus Leaf Rice hot, making sure to enjoy the unique flavors.
Cook notes
Tips
Make sure to soak the glutinous rice adequately for the best texture.
Store leftover lotus leaf rice in an airtight container in the refrigerator.
You can serve with additional soy sauce on the side if desired.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Reheat leftovers by steaming them again for best texture.
- You can freeze the uncooked parcels before steaming; just add a few extra minutes to the steaming time.
- Store cooked Lotus Leaf Rice in an airtight container for up to 3 days.
Substitutions
- Diced chicken can be swapped with diced pork or tofu.
- Shiitake mushrooms can be replaced with other mushrooms such as button or oyster mushrooms.
- Chestnuts can be substituted with walnuts or pecans.
What to Serve With
- Simple stir-fried bok choy
- Steamed dumplings
- Hot and sour soup
Common Mistakes
- Not soaking the rice long enough can lead to undercooked rice.
- Overfilling the lotus leaves may make it difficult to steam properly.
- Forgetting to season the rice with salt can make the dish bland.
Recipe FAQ
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky texture that defines this dish.
What can I substitute for chicken?
You can use diced pork or tofu for a vegetarian version.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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