- 1 to 2 whole dried lotus leaves (sold at Asian store, less than US$6 for one pound (16oz) pack, about 15 pieces)
- 1 cup (I used small coffee cup) of Jasmine rice
- some scallops, fresh or dried (for dried one soak overnight)
- some mushroom, fresh or dried (for dried one soak overnight)
- 1 sprig of spring onion (white), cut into 4 pieces
- 3/4 teaspoon chicken powder
- 1 tablespoon of oil
- few dash of sesame oil
- a pinch of salt
- Bring a big pot of water to boil, add lotus leaves and let they soften. Drained, cut into 4 pieces (each size not bigger than 10 x 7 inches or 24cm x 17cm)
- In a medium pot, bring the water to boil. Turn off the heat. Add the rice and make sure the water has to be above the rice 3 cm at least. Soak for half day.
- Drain the rice. In a big bowl, mix with the rice with chicken powder, oil, sesame oil, and salt. Scoop some rice onto a piece of leaf, lay in scallop, mushroom and a piece of spring onion, scoop more rice to cover. Wrap up the leaf, you're aiming for a square shape. You don't need to tight up the stuffed leaves, just turn the seam side down laying on a steamer.
- After the water boils, steam the rice for about 25 minutes over medium heat, depending on the amount of rice.
- Serve hot, goes with any seafood and meat dish.
I am going to send this post to my favorite weekly event Weekend Herb Blogging found by our lovely Kalyn. This week she hands the baton all the way to Milan as Piperita is the guest hostess. See you guys at the recap!