Steamed Sticky Rice in Lotus Leaf

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A classic Cantonese dim sum favorite, this steamed sticky rice parcel is loaded with savory chicken, Chinese sausage, and shiitake mushrooms, all wrapped in a fragrant lotus leaf. The leaf infuses the rice with an earthy, tea-like aroma as it steams, yielding tender, glossy grains and a deeply savory filling in every bite.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 5 gSugar
• 26 gProtein
• 880 mgSodium
• 420 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the rice and wrapping

• 2 cups glutinous (sticky) rice, soaked 4 hours or overnight
• 4 dried lotus leaves (8 to 10 inch)
• 1 1/2 cups low-sodium chicken stock
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper

For the filling

• 8 oz boneless skinless chicken thighs, diced 1/2 inch
• 2 Chinese lap cheong sausages, diced
• 6 dried shiitake mushrooms, rehydrated and diced
• 2 tablespoons dried shrimp, optional
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 salted or cured egg yolks, optional
• 1 scallion, sliced for garnish

For the marinade and sauce

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Directions

1. Drain the soaked glutinous rice and combine it in a bowl with chicken stock, 1 tablespoon vegetable oil, salt, and white pepper. Set aside to absorb for 15 minutes.
2. Submerge lotus leaves in a large bowl of very hot water for 10 minutes until pliable, then drain and pat dry. Trim any tough center stems flat with kitchen shears.
3. Heat 1 tablespoon oil in a wok over medium-high heat. Add shallots and garlic and stir-fry 30 seconds until fragrant, then add chicken, lap cheong, shiitake, and dried shrimp. Stir-fry 4 to 5 minutes until chicken is opaque.
4. Add light soy, dark soy, oyster sauce, Shaoxing wine, sugar, and sesame oil. Toss to coat and cook 1 minute, then stir in the seasoned rice and mix thoroughly so every grain is colored and glossy.
5. Lay a lotus leaf shiny side up. Spoon about 3/4 cup of the rice mixture into the center and press down gently. If using, nestle a salted egg yolk into the middle and top with another 3/4 cup rice, shaping into a compact rectangular mound.
6. Fold the bottom of the leaf over the rice, then fold in the sides and roll up tightly like a burrito. Tie with kitchen twine or tuck the loose end underneath to seal. Repeat with remaining leaves and filling.
7. Arrange the parcels seam-side down on a heatproof plate that fits inside a steamer. Steam over vigorously boiling water for 35 to 40 minutes, replenishing water as needed.
8. Remove from steamer, let rest 2 minutes, then unwrap at the table to release the aroma. Garnish with sliced scallion and serve hot with chili sauce or sweet soy.

Cook’s Notes

• Soak glutinous rice at least 4 hours, ideally overnight, so the grains steam up tender rather than crunchy.
• If lotus leaves are unavailable, substitute with banana leaves, though the flavor will be greener and less tea-like.
• For make-ahead convenience, assemble the parcels up to a day in advance and steam just before serving; leftovers re-steam beautifully.
• Press the filling firmly into a tight mound before wrapping so the finished parcel holds its shape when unwrapped.
• Traditional Cantonese versions often tuck a whole salted egg yolk in the center; it melts into the rice for an extra-rich bite.

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