* These come in packages of 8-10 leaves and are sold in Chinese stores.
1. Soak one lotus leaf in warm water for 30 minutes, weighing it down with small bowls if necessary.
2. Cook sticky rice according to package instructions, using a little less water than usual for firm rice. Cool to room temperature.
3. If using BBQ chicken or duck, take meat off bones.
4. If using shrimp, shell, rinse and drain.
5. If using dried mushrooms, soak in warm water until soft (up to one hour). Rinse, squeeze dry and stem.
6. Dice the combination of ingredients you have chosen.
7. Heat oil in large non-stick pan and saute diced food lightly, adding oyster sauce diluted with water.
8. Mix in cooked sticky rice. Stir well.
9. (Optional) Fry egg in separate skillet make a thin egg sheet. Cut into fine strips.
10. Pat dry softened lotus leaf and brush back of leaf lightly with oil. Cut leaf in half.
11. Put half the rice mixture on one leaf and garnish top with pile of egg strips.
12. Wrap rice in a rounded bundle. Repeat with the other half.
13. Either cook immediately or store away in fridge for later use.
14. Steam for 10 minutes on high, or microwave for 2 minutes on high. Before microwaving, wet bundles on the outside. Then place in covered dish.
15. The steaming method is preferable. It yields a moister version and the longer cooking time allows the rice to absorb the fragrance of the leaf.
This recipe is from the book Have Some Dim Sum
by Evelyn Chau.