- 350g glutinous rice (soaked for 2 hours)
- Lotus leave (soaked)
- 6 big prawns
- 8 dried scallops (soaked)
- 12 dried oysters (soaked)
- 2 Chinese sausages (diced)
- 30g dried shrimp (soaked)
- 20g lotus seeds (soaked)
- 30g candied winter melon (diced)
- 10g black fungus (soaked & cut into strips)
- 3 shiitake mushrooms (soaked & sliced)
- 1 tbsp minced garlic
- 2 tbsp minced shallots
- 1 tbsp chopped spring onions
- 3 tbsp oil
- 250ml scallop water (from soaking dried scallops)
- 2 tbsp oyster sauce
- 2 tbsp Hua Tiao wine
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1 tbsp sesame oil
Prosperity Lotus Leaf Rice
Recipes Details
Preparation Time:
2 hours
Cooking Time:
1 hour 30 minutes
Servings:
6-8
Ingredients
Kitchen Appliances:
- Rinnai RB-982G Hyper Burner Built-in Gas Hob
Method
- Blanch the prawns for about 1 minute. Remove and set aside.
- Heat up wok with the oil on medium heat. Saute the minced garlic and shallots.
- Add in dried shrimps and diced Chinese sausage. Stir fry until golden brown.
- Then add in black fungus strips and sliced shiitake mushrooms. Combine and stir fry evenly.
- Pour in the soaked glutinous rice. Mix well and stir fry evenly.
- Pour in scallop water, oyster sauce, dark soy sauce, light soy sauce, sesame oil and Hua Tiao wine. Combine and stir fry evenly.
- Add in soaked lotus seeds, diced candied winter melon and white pepper. Mix well and stir fry until water is absorbed by the rice.
- Lay out the soaked lotus leaf in a heat-proof bowl. Transfer rice mixture into the bowl laid out with the lotus leaf and flatten the top.
- Top with the soaked dried scallops and dried oysters.
- Wrap up the top with the side of the lotus leaf.
- Place the bowl in the steamer and steam over medium heat for 60 minutes.
- Unwrap, add in the blanched prawns and wrap up again. Steam for another 5 minutes.
- Unwrap and garnish with chopped spring onions before serving.
- Enjoy!