Low Sodium Sticky Rice in Lotus Leaf

Elevate your home-cooked meals with this enticing recipe for Low Sodium Sticky Rice in Lotus Leaf, a healthy twist on a traditional dim sum favorite. This aromatic dish combines perfectly steamed sticky rice with a flavorful medley of shiitake mushrooms, carrots, and optional tender chicken, all delicately wrapped in fragrant lotus leaves for an unforgettable presentation. By using low sodium soy sauce and unsalted chicken stock, this recipe is perfect for those watching their salt intake without compromising on bold, umami flavors. The lotus leaves infuse the rice with an earthy aroma during steaming, making every bite a sensory experience. Easy to customize for vegetarian or non-vegetarian preferences, this show-stopping dish is ideal for special occasions or as a comforting weeknight indulgence. Serve the parcels piping hot for an authentic, restaurant-worthy meal at home!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Sticky rice (glutinous rice)
• 4 pieces Lotus leaves
• 1 cup Chicken breast, diced (optional, for non-vegetarian version)
• 6 pieces Shiitake mushrooms, dried
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 2 stalks Green onions, chopped
• 2.5 cups Water or unsalted chicken stock
• 1 teaspoon Cornstarch
• 0.5 teaspoon White pepper
• 0.5 cup Carrot, finely diced
• 1 tablespoon Cooking oil (neutral, like canola or vegetable)

Directions

Step 1

Rinse the sticky rice several times until the water runs clear. Soak in water for at least 4 hours or overnight, then drain thoroughly.

Step 2

Soak the lotus leaves in warm water for 20-30 minutes until softened. Rinse thoroughly, pat dry, and set aside.

Step 3

Rehydrate the dried shiitake mushrooms in warm water for 20 minutes. Once softened, squeeze out excess water, remove stems, and dice the mushrooms. Reserve the soaking liquid and strain for later use.

Step 4

In a large pan, heat the cooking oil over medium heat. Add the minced garlic and sauté until fragrant.

Step 5

Optional: If using chicken, add the diced chicken breast and cook until lightly browned. Remove from the pan and set aside.

Step 6

Add the diced carrots and shiitake mushrooms to the pan and cook for 2-3 minutes.

Step 7

In a small bowl, mix the low sodium soy sauce, sesame oil, white pepper, and cornstarch. Add this mixture to the pan along with the reserved mushroom soaking liquid or unsalted chicken stock.

Step 8

Stir in the drained sticky rice. Cook the mixture on low heat while constantly stirring to coat the rice evenly with the sauce. Add the green onions and optional cooked chicken, then remove from heat.

Step 9

To assemble, place a softened lotus leaf on a flat surface. Spoon about 1/4 of the sticky rice mixture (or adjust based on the size of your leaves) onto the center of the leaf. Fold the sides inward and roll into a neat package. Secure with kitchen twine if needed.

Step 10

Repeat with the remaining leaves and rice mixture.

Step 11

Arrange the wrapped sticky rice parcels in a steamer basket. Steam over medium heat for 40-45 minutes, ensuring the water level remains sufficient for steaming.

Step 12

Once done, serve the sticky rice parcels warm. Carefully unwrap the lotus leaves before eating, savoring the aroma they impart to the rice.

Nutrition Facts

Serving size	(1727.8g)

Amount per serving	% Daily Value*
Calories	1409.2

Total Fat 38.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 202.4mg	0%
Sodium 1440.9mg	0%
Total Carbohydrate 177.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 8.0g
Protein 98.7g	0%

Vitamin D 935.9IU	0%
Calcium 217.8mg	0%
Iron 7.8mg	0%
Potassium 3045.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 27.2%

Carbs: 49.0%