• Prep Time 20 minutes
  • Cook Time 20 - 30 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

Welcome to the ‘#HealthyEating’ series!

#HealthyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan Rice & Noodles recipes, Lotus Leaf Rice. This is a meat-free version and it is a leaf-wrapped rice packet cooked with diced carrot, taro, mushrooms and vegan meat. The fragrant rice packet is steamed and gets unwrapped at the table before eating. This is a popular Chinese dim sum dish, usually served at festival dinners or reunion dinners such as during the Lunar New Year celebrations, or at a wedding feast. It is easy to make at home.

Featuring Chef Yong Mei Kei, the Director and Executive Chef at MIB College. She is a qualified food technologist and plant-based chef with a huge passion for food and well-being.

Want more vegetarian or vegan recipes? Check out the ‘Vegetarian’ recipe type.


Recipe Ingredient

  • 4 pcs Dried Lotus Leaf
  • 250 g Rice
  • 400 g Water
  • 1 tbsp Ginger, finely chopped
  • 5 pcs Shiitake Mushrooms
  • 10 pcs Vegan Meat
  • ½ cup Carrot, diced
  • 1 cup Taro, diced and fried
  • Seasoning
  • 2 tbsp Sesame Oil
  • 2 tbsp Vegetarian Oyster Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Mushroom Powder
  • 1 ½ tsp Salt
  • 1 tsp White Pepper
  • Topping
  • 1 tbsp Fresh Coriander
  • 1 tbsp Roasted Cashews

Instructions

  1. Soak the lotus leaf in boiling water. Wash and wipe clean. Set aside until ready to use.
  2. Place the rice and water in a rice cooker and let it cook.
  3. Heat sesame oil in a pan, stir fry ginger, shiitake mushroom, vegan meat and carrot. Then add in the rest of the seasoning, stir well.
  4. Lastly, mix in the cooked rice and cubed taro until well combined.
  5. Cut the leaf into two, use two layers of leaves to wrap each pack.
  6. Place a big spoonful of rice in the middle and flatten it out on the lotus leaf, wrap firmly. Wrap one more layer if needed.
  7. Place into a steamer and steam for 20 – 30 minutes.
  8. Top with fresh coriander and roasted cashews. Ready to serve.
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