Vegan Sticky Rice in Lotus Leaf

Delight your taste buds with this aromatic Vegan Sticky Rice in Lotus Leaf, a plant-based twist on the classic dim sum delicacy. Perfectly steamed glutinous rice is infused with the earthy essence of lotus leaves and paired with a savory medley of shiitake mushrooms, tofu, peas, and optional bamboo shoots. This dish bursts with umami flavor thanks to a blend of soy sauce, hoisin sauce, sesame oil, and fragrant ginger and garlic. Wrapped snugly in softened lotus leaves and steamed to perfection, these parcels make for an impressive and transportable serving option, whether for a special occasion or a comforting at-home feast. Gluten-free and vegan, it’s a wholesome, flavorful recipe that brings the magic of traditional Asian cooking techniques to your kitchen.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups glutinous rice (sticky rice)
• 4 large lotus leaves
• 1 cup mushrooms (shiitake or button)
• 1 block firm tofu
• 1 cup frozen peas
• 0.5 cup bamboo shoots (optional)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons hoisin sauce
• 0.5 teaspoon ground white pepper
• 1 tablespoon vegetable oil
• 1 teaspoon fresh ginger (grated)
• 2 cloves garlic (minced)
• 3 stalks scallions (sliced, green and white parts separated)

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.

Step 2

Soak the lotus leaves in hot water until softened, about 20-30 minutes. Rinse to remove any dirt, then pat dry and set aside.

Step 3

Drain the soaked rice and cook it in a steamer for about 25-30 minutes or until tender. You may also cook it in a rice cooker if it has a sticky rice setting.

Step 4

While the rice cooks, prepare the filling. Dice the mushrooms and tofu into small pieces. If using bamboo shoots, cut them into thin strips.

Step 5

Heat the vegetable oil in a skillet over medium heat. Add the garlic, ginger, and white parts of the scallions, and sauté until fragrant, about 1-2 minutes.

Step 6

Add the mushrooms, tofu, and bamboo shoots (if using) to the skillet. Cook for 3-4 minutes, stirring occasionally.

Step 7

Stir in the soy sauce, hoisin sauce, sesame oil, and ground white pepper. Add the frozen peas and cook for another 2 minutes until the peas are heated through and the mixture is well-coated. Remove from the heat and set aside.

Step 8

Once the sticky rice is cooked, transfer it to a large mixing bowl. Gradually fold in the filling mixture until evenly combined.

Step 9

Lay one lotus leaf on a flat surface (use two if they are small, overlapping them). Place a quarter of the rice mixture in the center of the leaf. Fold the sides in and roll it into a neat square or rectangular package. Secure with kitchen twine if necessary. Repeat with the remaining leaves and rice mixture.

Step 10

Place the wrapped parcels into a steamer and steam over medium heat for 20 minutes, allowing the lotus leaves to infuse the rice with their aromatic flavor.

Step 11

Remove the parcels from the steamer and let cool slightly. Serve warm, garnished with the green parts of the scallions if desired. To eat, unwrap the lotus leaves and enjoy!

Nutrition Facts

Serving size	(1693.7g)

Amount per serving	% Daily Value*
Calories	1354.8

Total Fat 50.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 14.8g
Cholesterol 1.0mg	0%
Sodium 2363.5mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 30.2g	0%
Total Sugars 33.0g
Protein 76.7g	0%

Vitamin D 0IU	0%
Calcium 834.8mg	0%
Iron 13.6mg	0%
Potassium 2852.6mg	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: 31.4%

Protein: 21.3%

Carbs: 47.3%