Steamed Lotus Root Stuffed with Glutinous Rice | Chinese Food Easy Recipes
-Soak glutinous rice in water for 2 hours, then wash glutinous rice clean
-Peel the lotus root, cut one side, and patiently fill it with washed glutinous rice
-After filling the glutinous rice, fix the cut head with a toothpick(broken the spare toothpick)
-Put the lotus root into the electric rice cooker, add the water red dates sugar brown sugar
-Cook until the lotus root is soft
-Slice it
-spoon out a few brown sugar from the rice cooker into the pan, add a little sweet-scented osmanthus to stew
-Pour the sweet-scented osmanthus sugar on the lotus
Dim Sum : Sticky Rice in Lotus Leaves
For Dim Sum Lovers ( most of us are! ) Here for you. Now you can make your own -- Delicious steamed sticky rice with char siu , chinese sausage, chicken meat, mushroom to name a few. Most chinese parents, would buy a dozen of this , for bring home snacks.
Dim Sum-level Lo Mai Gai, at home (糯米鸡)
Lo Mai Gai, sticky rice chicken! This classic dim sum item consists of a small mound of lard-seasoned rice, stuffed with a saucy, umami rich ingredients and chicken.
0:00 - How to best do Dim Sum at home
2:12 - The day before, soaking stuff
2:53 - Steaming the Rice
4:47 - Preparing the Filling
7:23 - Assembly
9:27 - Steaming and Freezing
10:26 - What are some other Lo Mai Gai fillings?
SOURCING
Long grain sticky rice should be pretty easy to find - it's basically the default sticky rice in South China and Southeast Asia:
Bamboo shoots:
Lotus leaves unfortunately not on Weee:
INGREDIENTS
Makes six Lo Mai Gai.
* Long grain sticky rice (长糯米), 400g
* Dried shiitake mushrooms (冬菇), 8g
* Dried shrimp (虾米), 8g
* Dried scallop (干贝), 8g
* Extra water for pouring over the rice when steaming: 1-2 cups
* Seasoning for the rice: salt, 1 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; MSG (味精), 1/8 tsp; melted lard, 60g
* Chicken - thigh or leg - 60g of meat
* Marinade for the chicken: salt, 1/4 tsp; sugar, 1/4 tsp; cornstarch (生粉), 1/2 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/2 tsp
* Bamboo shoots (竹笋), 40g - canned is also ok
* Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the chicken
* Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the filling
* Prepared sauce for frying the filling: salt, 1/2 tsp; sugar, 1/2 tsp; cornstarch (生粉), 1/2 tbsp; MSG (味精), 1/8 tsp; chicken bouillon (鸡粉), 1/8 tsp; white pepper powder, 1/8 tsp; soy sauce (生抽), 1 tbsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/4 tsp; reserved mushroom/seafood soaking liquid, 1/4 cup
* Dried lotus leaf, 2
PROCESS
The day before, wash and soak your sticky rice, as well as the with the shiitake/shrimp/scallop.
To make the sticky rice, drain, then steam it for 30 minutes - checking every ten minutes. At the 10 minute mark and the 20 minute mark, drizzle over one cup of water bit by bit, flipping the rice as you go. You may not need to add any more water at the 20 minute mark if you rice already looks white and moist.
Remove the rice from the steamer, let it cool down. Mix with the 'seasoning for the rice'.
Squeeze and mince the mushrooms, the shrimp, and the scallops - reserving the soaking liquid. Debone your chicken - if using bone-in - and cut into six ~10g hunks. Marinate the chicken, set aside. Dice the bamboo shoots, if using.
Fry the chicken over a high flame, and once it visually looks about 'done' (~30 seconds), add in the 1/2 cup of reserved mushroom/seafood soaking liquid and swap the flame to medium. Let it reduce away into a thick sauce, ~6 minutes. Remove the chicken.
Fry the mushrooms, seafood, and bamboo shoots over a medium flame until fragrant, ~1 minute, then add in 1/2 cup of reserved mushroom/seafood soaking liquid together with and spare sauce from frying the chicken. Let it reduce away, ~6 minutes. Add in the 'prepared sauce for frying', cook for 1-2 minutes until reduced and thick.
Fold the lotus leaf into quarters, then soak in 80C water for 30 minutes (it might be convenient to do this step earlier).
Squeeze the excess liquid out from the lotus leaf, and cut the leaves into quarters along the crease. This will give you six wrappers, plus an extra two in order to patch up any broken leaves. Weigh your sticky rice, and divide into six portions. Oil your wrapper, place half of one 'portion' on, together with one piece of chicken and 1 tbsp of sauce. Make a dome with the other half of the rice, lay it on. Seal the sides, shape with the leaf, fold in the leaf like a Christmas present, then roll it all up.
Steam the Lo Mai Gai on medium for twenty minutes.
To freeze, wait until they come back down to room temp, then lay flat in a plastic bag. To re-heat, don't thaw - steam from frozen, ~30 minutes over a medium flame.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
How to make Lotus Leaf Glutinous Rice Dumplings | Hed Chef | The Straits Times
Are you craving homemade rice dumplings but stumped by how to wrap the pyramid-shaped bak changs? Folding the dumpling that way requires plenty of time and patience. Hed Chef Hedy Khoo recommends a more practical and less time-consuming method by wrapping the dumpling in a parcel shape. Check out her recipe for Lotus Leaf Glutinous Rice Dumplings. Go to straitstimesfood.com for more recipes.
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The Straits Times, the English flagship daily of SPH, has been serving readers for more than a century. Launched on July 15, 1845, its comprehensive coverage of world news, East Asian news, Southeast Asian news, home news, sports news, financial news and lifestyle updates makes The Straits Times the most-read newspaper in Singapore.
Three Easy Lotus Root Recipes
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Have you seen lotus root when you shop in the Asian Market? If so, have you wondered how to cook it? Today, I am going to share 3 easy recipes to enjoy lotus root.
Ingredients for Stir Fry Lotus Root (小炒莲藕)
300 grams of lotus root peeled and sliced thinly
3 tbsp of white vinegar for blanching the lotus root (Amazon Link -
2.5 tbsp of cooking oil
3 Thai birds eye chili diced
3 red dried chilies, cut into short pieces (Amazon Link -
2 tbsp of minced garlic
2 tsp of minced ginger
1/2 tsp of salt
2 tsp of soy sauce (Amazon Link -
1 tbsp of diced scallions as garnish
Instructions
Remove the lotus root joint and peel the skin. Next, slice the lotus root thinly.
Add a big drizzle of white vinegar to a pot of boiling water, then blanch the lotus root for 2 minutes. The vinegar prevents the lotus root from oxidation.
Remove the lotus root from the water and let it rest on the sieve so it can drain completely.
Turn the heat to medium and add a drizzle of oil to the wok along with the red dried chilies, Thai bird eye chili, minced garlic, and minced ginger. Stir until fragrant. Using both fresh and dried chilies will create a complex flavor. If you don’t eat spicy food, you can skip the chilies.
Toss in the blanched lotus root and add some salt to taste. Drizzle in 2 tsp of soy sauce. Keep mixing until the seasonings are well combined. Garnish with diced scallions and serve as a side dish.
Ingredients for Crispy Lotus Root Pancake (莲藕煎饼)
300 of lotus root grated
1/4 cup of all-purpose flour
1.5 tsp of soy sauce (Amazon Link -
1 tsp of Hoisin sauce (Amazon Link -
1/2 tsp of salt
1 egg
2 tbsp of diced scallions
White pepper to taste (Amazon Link -
2-3 tbsp of oil to pan fry
Instructions
Peel the lotus root, then use the largest teeth on your grater to grate the lotus root into a big mixing bowl. Souped Up Tip: keep one lotus root joint and use it as a handle to safely grate the lotus root to the end.
Add 1/4 cup of all-purpose flour to the grated lotus root, then season with 1.5 tsp of soy sauce, 1 tsp of hoisin sauce, some salt, and white pepper to taste. Add the diced scallions and crack in 1 egg. Mix well, then roughly divide it into six batches.
Heat your frying pan until hot, then drizzle a generous amount of oil and swirl it to cover the pan. Carefully add one portion of the lotus root batter. Use a spoon to flatten the batter into a 4-inch pancake. Keep adding the rest of the lotus batter.
Fry the pancakes over medium heat for 2-3 minutes each side or until golden brown. Remove them from the frying pan and serve with your favorite dipping sauce.
Ingredients for Lotus Root Meatballs (莲藕肉丸)
140 g (5 oz) of lotus root, diced
340 g (12 oz) of ground pork
1 egg
3 tbsp of diced scallions
3 tbsp of diced cilantro
2 tbsp of minced garlic
1 tbsp of minced ginger
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
Black pepper to taste (Amazon Link -
2.5 tbsp of cornstarch (Amazon Link -
2-3 cups of oil to deep fry (Amazon Link -
Instructions
Peel the lotus root and dice it finely. You can use a food processor if you have one.
Transfer the diced lotus root into a big mixing bowl, then add 340g (12 oz) of ground pork, one egg, 2 tbsp of minced garlic, 1 tbsp of minced ginger, 3 tbsp of diced scallions, 3 tbsp of diced cilantro, and 2.5 tbsp of cornstarch.
Season it with 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tbsp of oyster sauce, and some white pepper to taste. Mix it until the seasonings are well combined, then stir the meat in one direction for 5 minutes to develop the texture.
Heat the oil to 375 F. Grab some ground pork, and form it into a meatball. Carefully add the meatballs into the oil and fry over medium heat for a few minutes or until the meatballs are golden brown. If you don’t want to use that much oil to deep fry, you can flatten the meatballs into patties and pan-fry until golden brown.
Remove the meatballs from the oil and serve with your favorite dipping sauce.
???? Dad's DELICIOUS Lo Mai Gai (糯米雞)! (aka Sticky Rice Chicken)
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Watch Daddy Lau teach us how to make Lo Mai Gai. I can personally vouch that my dad's recipe is absolutely AMAZING!
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- Electric Burner:
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- Carbon Steel Wok:
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- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
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???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
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???? DAD'S SPECIAL INGREDIENTS ????
Sauces used:
- Tamari:
- Gluten-free Tamari:
- Sesame Oil:
- Oyster Sauce:
- Soy Sauce:
If you don't live near an Asian market, you buy these online / on Amazon:
- Chinese Sausage / Lap Cheung:
- Dried Shiitake Mushrooms:
- Dried Lotus Leaves:
- Salted Egg Yolk:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
Our Joong recipe:
Our Char Siu recipe:
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⏲ CHAPTERS ⏲
00:00 - Intro
01:02 - What’s the backstory on Lo Mai Gai?
01:55 - Prepare & cook rice
03:07 - Boil eggs
03:39 - Background on Lotus Leaves
04:50 - Soak lotus leaves
05:34 - Prepare chicken
07:32 - Cut other ingredients
09:36 - Thank you NordVPN!
11:49 - Stir fry chicken, shallots, mushrooms
13:04 - Add sauce elements & mix
15:13 - Peel eggs & cut yolks
15:28 - Create rice sauce & mix with rice
16:46 - Wrap lo mai gai with lotus leaves
21:26 - Steam lo mai gai & serve!
22:55 - Meal Time!
23:17 - What’s the difference between lo mai gai & joong / zongzi?
23:42 - Are there different versions of lo mai gai?
24:24 - How do you make this vegetarian?
25:01 - How long can you store these for?
25:17 - Questions about freezing, defrosting, cooking
25:50 - Using white rice instead of glutinous rice?
26:17 - How do you prevent the rice sticking to the leaf?
26:41 - Lo mai gai or Zongzi?
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Learn more about the Lau family, and why we started this channel + blog:
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Randy Lau, Willard Chan
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
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