Lotus Leaf Rice

Name: Lotus Leaf Rice
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 2 large Dried Lotus Leaves; 15 g Dried Shrimp; 3 cloves Garlic; 6 pieces Dried Shiitake Mushrooms; 400 ml Fragrant Rice; 600 ml Water; 2 tbsp Cooking Oil; 1 tbsp Oyster Sauce; 1.5 tsp Salt; 0.5 tsp Sugar; 0.25 tsp White Pepper Powder; 0.5 tsp Light Soy Sauce; 180 g Braised Peanuts (canned); 2 pieces Chinese Sausage (Lap Cheong); 1 piece Waxed Duck Sausage (Yun Cheong)

A traditional Chinese dish featuring fragrant rice cooked with dried shrimp, garlic, and mushrooms, then wrapped in lotus leaves with braised peanuts and Chinese sausages, and finally steamed to perfection. Perfect for sharing during festive occasions.

1h 30m 6 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

650

Calories

25g

Protein

90g

Carbs

25g

Fat

Scale recipe

6 servings

Original recipe

Ingredients15 items

Produce

🧄Garlic3 cloves

🍄Dried Shiitake Mushrooms6 pieces

Meat

🥓Chinese Sausage (Lap Cheong)2 pieces

🦆Waxed Duck Sausage (Yun Cheong)1 piece

Seafood

🦐Dried Shrimp15 g

Pantry

🌿Dried Lotus Leaves2 large

🍚Fragrant Rice400 ml

💧Water600 ml

🌻Cooking Oil2 tbsp

蚝Oyster Sauce1 tbsp

🍬Sugar½ tsp

醬Light Soy Sauce½ tsp

🥜Braised Peanuts (canned)180 g

Spices

🧂Salt1½ tsp

🌶️White Pepper Powder¼ tsp

Instructions

1
Soak dried shrimp in hot water for 5 minutes until softened. Drain the water and set aside.
5:00 timer
2
Mince the garlic cloves.
3
Soak dried shiitake mushrooms until softened. Dice 3 pieces for the rice and keep 3 pieces whole for topping.
4
Wash the fragrant rice thoroughly until the water runs clear. Drain the rice completely using a sieve.
5
Heat a wok or pan. Add the dried shrimp and dry-fry until some moisture is removed. Add 2 tablespoons of cooking oil and continue to fry until fragrant.
6
Add the minced garlic and diced shiitake mushrooms to the wok. Stir-fry until fragrant.
7
Add 1 tablespoon of oyster sauce to the mixture and stir-fry until a rich aroma develops.
8
Pour in 600ml of water (3 cups) into the wok. Add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper powder, and 1/2 teaspoon of light soy sauce. Bring to a boil.
9
Once boiling, let it simmer for 30 seconds. Transfer this seasoned water and ingredients into the rice cooker pot with the washed rice. Stir well.
10
Cook the rice in the rice cooker using the regular white rice setting.
5:00 timer
11
While the rice cooks, boil a pot of water. Add 1 teaspoon of salt and a splash of cooking oil. Submerge the dried lotus leaves one by one, pressing them down to soften. Cook until pliable, then remove and drain.
5:00 timer
12
Open the can of braised peanuts and set aside. Slice the Chinese sausages and waxed duck sausage thinly.
13
Once the rice is cooked, fluff it gently with a spoon.
14
Line a bowl with a softened lotus leaf, pressing it down to form a cup shape. Arrange the whole shiitake mushrooms, sliced Chinese sausages, waxed duck sausage, and braised peanuts at the bottom of the lotus leaf-lined bowl.
15
Scoop the cooked fragrant rice into the lotus leaf-lined bowl, pressing it down firmly.
16
Fold the lotus leaf over the rice to completely enclose it. Repeat for the second bowl.
17
Place the wrapped lotus leaf rice bowls into a steamer. Steam for 15 minutes.
15:00 timer
18
Carefully remove the steamed lotus leaf rice from the steamer. Invert the bowl onto a serving plate, then gently remove the bowl and unfold the lotus leaf to reveal the rice.

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Cuisinechinese