Nut-Free Sticky Rice in Lotus Leaf

Delight your taste buds with the aromatic and savory flavors of Nut-Free Sticky Rice in Lotus Leaf—a classic dish reimagined for nut-free households. This recipe combines tender glutinous rice with a medley of ingredients like diced chicken, lap cheong (Chinese sausage), shiitake mushrooms, and fragrant seasonings such as ginger, garlic, and soy sauce. Wrapped in softened lotus leaves and steamed to perfection, each parcel locks in the rich umami flavors, delivering a meal that's both visually impressive and deeply satisfying. Perfect for special occasions or a home-cooked dim sum experience, this recipe is a nut-free twist on a beloved Asian delicacy, offering a hearty, flavorful dish that’s as fun to unwrap as it is to devour!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 cups Glutinous rice (sticky rice)
• 6 pieces Dried shiitake mushrooms
• 4 leaves Lotus leaves
• 3 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 0.5 teaspoons Ground white pepper
• 2.5 cups Water
• 1 cup Cooked chicken (finely diced)
• 2 links Lap cheong (Chinese sausage, diced)
• 2 stalks Scallions (sliced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)

Directions

Step 1

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for 4-6 hours or overnight for best results.

Step 2

Soak the dried shiitake mushrooms in warm water for 30 minutes until softened. Once softened, squeeze out excess water, remove stems, and finely chop the caps.

Step 3

Rinse the lotus leaves under warm water and soak them in a large bowl of hot water for 20-30 minutes until softened. Gently rinse again to remove any dirt and pat dry with a clean kitchen towel.

Step 4

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and ginger and sauté until fragrant, about 30 seconds.

Step 5

Add the diced chicken, lap cheong, and chopped mushrooms to the skillet. Cook for 4-5 minutes until the chicken is fully cooked. Stir in 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, sesame oil, and ground white pepper. Mix well and remove from heat. Set aside.

Step 6

Drain the soaked glutinous rice and add it to a rice cooker or steaming basket. Add 2.5 cups of water and 1 tablespoon of soy sauce. Cook or steam according to your rice cooker's instructions (typically 20-25 minutes).

Step 7

Once the rice is cooked, transfer it to a large mixing bowl. Add the cooked chicken mixture and sliced scallions. Gently fold the ingredients together until evenly combined.

Step 8

Place a softened lotus leaf on a clean surface. Spoon about 1-1.5 cups of the rice mixture into the center of the leaf. Fold the edges of the leaf over the rice to create a square parcel. Secure the parcel by flipping it seam-side down. Repeat with the remaining leaves and rice mixture.

Step 9

Place the wrapped parcels seam-side down in a steamer basket. Steam over high heat for 20 minutes to allow the flavors to meld.

Step 10

Carefully remove the parcels from the steamer and serve warm. To eat, unwrap the lotus leaf and enjoy the fragrant sticky rice!

Nutrition Facts

Serving size	(1773.8g)

Amount per serving	% Daily Value*
Calories	1894.3

Total Fat 83.1g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 22.6g
Cholesterol 262.8mg	0%
Sodium 4071.6mg	0%
Total Carbohydrate 175.7g	0%
Dietary Fiber 24.6g	0%
Total Sugars 8.2g
Protein 115.2g	0%

Vitamin D 924IU	0%
Calcium 243.9mg	0%
Iron 10.0mg	0%
Potassium 2339.8mg	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: 39.1%

Protein: 24.1%

Carbs: 36.8%