Banana (lotus) Leave Sticky Rice

Wednesday, March 24, 2010

This is another one of those items that could be found at your closest Dim Sum house. It normally wrapped with lotus leaves though. I just improvised and used banana leaves, but still taste yummy. I just love anything with sticky rice, sweet or salty or just plain. The chewiness of it and how it burst with sort of nutty flavor is just too hard to resist.

So prepared for lots of recipes with sticky rice! Those of you who like my 12 years old that associated this kind of sticky rice as a dessert, then you will be in for a surprise! For it not your basic sticky rice dish, but a unique and it an acquired taste. He doesn’t like it that much, because he think that it should be sweet with banana filling. Now my oldest relish this one. He just love the unique of it, and the salty yet flavorful taste of the rice and the meat combination.
I guess I can’t please everyone…


2 Cup of sticky jasmine rice
¼ Cup dried shiitake mushroom thinly sliced
2 Cup of chicken broth
½ Tsp of white pepper
¼ Cup of pork or duck meat
1 Tbsp of rice wine
1 Tbsp of sesame oil
2 Tbsp of soy sauce or to taste
½ Tsp of salt
1 Chinese sausages


1. Soak the rice with cold water overnight.
2. Clean and dried the banana leaves.
3. Cut into 8 inches squares.
4. Slowly roast it over low fire so that the leaves will be soft and easy to wrap without cracking or tearing apart. Just don’t burn it.
5. Bring the oil to hot and add the meat, Chinese sausages, salt, soy sauce and stir fried it for 5 minutes or until cooked.
6. Put the sticky rice in a pot over medium heat and stir in the chicken stock, mushroom, white pepper.
7. Stir until all the juice is dry and all the rice turn white.
8. Take off the stove and let it cool slightly.
9. Take the cut square banana leaf and scope about 3 to 4 table spoons of the rice on it.
10. Wrap it by folding the first corner closest to you. Then folding both side together and roll it to the end.
11. Placing the end on the bottom, put in the steamer and steam for about 1 hours.

Serve hot!


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