Chef/Owner Geoffrey Young
Kum Koon Garden
Lotus leaf adds fragrant flavour to this Chinese treasure.
1/4 lb ground pork
4 pieces of dried Chinese shiitake mushroom
1/8 lb dry baby shrimp
1/2 tsp soy sauce
1/4 tsp chopped garlic
1/3 tsp sugar
1 tsp cornstarch
1/3 tsp sesame oil
1/2 tsp vegetable oil
1/2 lb sticky rice (also called glutinous rice)
1/8 tsp salt
1/8 cup water
4 pieces dry lotus leaf
1. Soak the rice in cold water for 3 hours. Drain, let dry and season with 1/4 tsp vegetable oil. Place rice on cheesecloth and put into a bamboo steamer placed above simmering water for half an hour. Let cool, then form into eight round rice patties.
2. Stir fry ground pork with sesame oil, remaining vegetable oil and garlic. Dice up 2 pieces of rehydrated mushroom and add to pork. Add in dry baby shrimp and water, then season with soy sauce and bring to a boil. Thicken with corn starch to your liking. Let cool for half an hour.
3. Soak lotus leaves for 2 hours, then cut into square shapes. Wipe and dry both sides with a clean kitchen cloth.
4. Place one rice patty onto the light side of the leaf. Put 1/4 of ground pork mixture onto the rice patty. Place half a piece of mushroom, and then top with another rice patty.
5. Wrap the sticky rice tightly to form a square-shaped parcel.
6. Steam the parcels in a bamboo steamer placed above simmering water for half an hour.
Yield 4 parcels of sticky rice