Cover the fillings with another 30g of glutinous rice; Wrap the lotus leaf parcel by folding edges (four corners) around the rice + filling to form a tight parcel; Continue the wrapping steps until the rice … With similar ingredients, I like cooking glutinous rice without wrapping in lotus leaf and using dried shrimps than frozen shrimps. Place 1/2 cup sticky rice in the center and form it into a rectangle. Spoon about 30g of glutinous rice onto the leaf. Place layer of rice near bottom third of the leaf, about a 4”x4” square. Hi there sweeties ♥ A BIG whispered, appreciative and spontaneous eating video for you :) (the sounds are not exaggerated, this is just the how I eat.) Hor Yip Fan (Lotus Leaf Wrapped Rice) There are many versions of Hor Yip Fan. Lotus leaves are … Or do you unwrap it like a tamale before eating? Assemble your lo mai gai packets by laying down the lotus leaf with the bumpy stem side up. Fold the bottom of the lotus leaves up and over the rice. All delicious too. In your post on how to make sticky rice (foolproof) you say to soak for 6-24 hours, then steam for 25 to 30 minutes. I have a question about sweet rice. Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. Want to stay up to date with this post? Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. Then place 2 tablespoons of fillings over the rice. If I wanted to soak my rice for the Lotus leaf wraps overnight, would that be ok? The lotus leaf imparts a fragrant, delicate flavor to the rice. While steaming, it smells a bit like tea. In a dish like "steamed sticky rice wrapped in lotus leaves," are the lotus leaves edible? https://www.whats4eats.com/grains/lo-mai-gai-steamed-rice-lotus-leaves-recipe It’s basically sticky rice (which is also known as glutinous or sweet rice) with a savory filling wrapped in a lotus leaf and then steamed. Top it with 4 tablespoon of fillings and 1 salted egg yolk. Place another lotus leaf directly on top of the first and pat dry. This one that is my focus today is not made with glutinous rice like Lo Mai Gai but wrapped in lotus leaf found at the dimsum restaurants. Fold the lotus leaf like a burrito, wrapping over the rice once and then pulling in the sides and rolling. Add another 1/2 cup rice on top of the fillings. https://cookingmelbourne.com/recipe/sticky-rice-steamed-lotus-leaves Thank you. The classic one is filled with chicken meat which we call it Lo Mai Gai 糯米雞. In this recipe you say to only soak for 2 hours, then steam for 90 minutes. Place a tablespoon of filling in the center and then add some rice on top. Is another lotus leaf directly on top of the fillings stem side up it into a rectangle leaf Wrapped ). Bottom of the fillings a fragrant, delicate flavor to the rice `` steamed sticky rice in the sides rolling. 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