how to eat sticky rice in lotus leaf

This one that is my focus today is not made with glutinous rice like Lo Mai Gai but wrapped in lotus leaf found at the dimsum restaurants. In your post on how to make sticky rice (foolproof) you say to soak for 6-24 hours, then steam for 25 to 30 minutes. Lotus leaves are … Then place 2 tablespoons of fillings over the rice. https://cookingmelbourne.com/recipe/sticky-rice-steamed-lotus-leaves In this recipe you say to only soak for 2 hours, then steam for 90 minutes. Want to stay up to date with this post? Or do you unwrap it like a tamale before eating? Place 1/2 cup sticky rice in the center and form it into a rectangle. Place another lotus leaf directly on top of the first and pat dry. Fold the bottom of the lotus leaves up and over the rice. If I wanted to soak my rice for the Lotus leaf wraps overnight, would that be ok? Assemble your lo mai gai packets by laying down the lotus leaf with the bumpy stem side up. While steaming, it smells a bit like tea. It’s basically sticky rice (which is also known as glutinous or sweet rice) with a savory filling wrapped in a lotus leaf and then steamed. In a dish like "steamed sticky rice wrapped in lotus leaves," are the lotus leaves edible? Thank you. All delicious too. Hor Yip Fan (Lotus Leaf Wrapped Rice) There are many versions of Hor Yip Fan. The classic one is filled with chicken meat which we call it Lo Mai Gai 糯米雞. Spoon about 30g of glutinous rice onto the leaf. Add another 1/2 cup rice on top of the fillings. Hi there sweeties ♥ A BIG whispered, appreciative and spontaneous eating video for you :) (the sounds are not exaggerated, this is just the how I eat.) Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. With similar ingredients, I like cooking glutinous rice without wrapping in lotus leaf and using dried shrimps than frozen shrimps. Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. Place layer of rice near bottom third of the leaf, about a 4”x4” square. Cover the fillings with another 30g of glutinous rice; Wrap the lotus leaf parcel by folding edges (four corners) around the rice + filling to form a tight parcel; Continue the wrapping steps until the rice … The lotus leaf imparts a fragrant, delicate flavor to the rice. https://www.whats4eats.com/grains/lo-mai-gai-steamed-rice-lotus-leaves-recipe Place a tablespoon of filling in the center and then add some rice on top. Fold the lotus leaf like a burrito, wrapping over the rice once and then pulling in the sides and rolling. Top it with 4 tablespoon of fillings and 1 salted egg yolk. I have a question about sweet rice. It is not prepared the same way as this like cooking glutinous rice onto leaf. 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