Aromatic Lotus Leaf Rice Rolls
How to Make Delicious Lotus Leaf Rice Rolls
Lotus leaf rice, always a delight to eat, is especially fragrant and vibrant when made with lotus leaves harvested in September-October. I ordered 1kg of lotus leaves online, and thanks to vacuum sealing, they arrived incredibly fresh! Lotus leaf rice, steamed to perfection, is thoroughly infused with the subtle, earthy aroma of the lotus leaf, making the glutinous rice incredibly chewy and delightfully sticky, reminiscent of mochi. You’ll be captivated by the lotus fragrance! The pale green lotus leaf tea offers a deep, soothing aroma and a nutty flavor.
Lotus Leaf Rice Ingredients- 20 Ginkgo nuts
- 1 handful of Chestnuts
- 1 Lotus root
- Corn kernels, as needed
- 1 handful of Kidney beans
- 1kg Lotus leaves
- 10 Red dates
Cooking Instructions
Step 1
First, prepare the toppings for the rice. Lightly pan-fry cooked chestnuts and remove their skins. Prepare boiled ginkgo nuts. Also, ready boiled kidney beans, corn kernels, and thinly sliced lotus root. (Feel free to add any other toppings you like according to your preference.)
Step 2
Prepare the lotus leaves by washing them thoroughly and patting them dry. Cut each lotus leaf into four sections for easier handling. Place about one and a half ladles of steamed glutinous rice onto a lotus leaf section. Arrange your prepared toppings attractively over the rice. Then, carefully fold the leaf forward once, then fold the sides inward once, and roll it up tightly. Secure the end with a bamboo skewer to prevent it from coming undone.
Step 3
After completing these steps, you’ll have beautifully shaped, rectangular lotus leaf rice rolls. They are not only visually appealing but also a testament to the care put into their preparation.
Step 4
Fill the bottom part of your steamer with about half water. Once the water comes to a boil, place a perforated steaming rack on top. Line the rack with a damp cloth and arrange the prepared lotus leaf rice rolls snugly. Steam them for about 10 minutes. For the best texture, I recommend pre-cooking the glutinous rice in a pressure cooker. I made the rice beforehand and then assembled the lotus leaf rolls with the toppings.
Step 5
With 1kg of lotus leaves, you can typically make around 30 to 40 lotus leaf rice rolls. This is a generous amount, perfect for sharing with family and friends.
Step 6
Any leftover lotus leaves can be used to make fragrant lotus leaf tea. Thinly slice the remaining leaves with scissors, arrange them neatly on a plate, and microwave for about 7 minutes until they become crisp and dried.
Step 7
Using a microwave to dry the leaves is more hygienic and cleaner than air-drying them in the sun. Enjoying these lotus leaf rice rolls with the homemade lotus leaf tea is an exceptional experience. The delightful aroma of the lotus leaf and the nutty flavor of the tea create a perfect harmony that will fill your senses.
