Glutinous Rice with Lotus Leaf

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Scrumptious Rice & Porridge


Ingredients A:

2 cloves garlic (peeled and chopped)

300g glutinous rice (washed, soaked for 3 hours, drained)

260ml water

1 pc dried lotus leaf (scalded till soft, rinsed and dried)

2 pieces straw / cattail leaf (scalded till soft, rinsed and dried)

Ingredients B:

30g shallots (peeled, cut thinly)

10g dried prawns (soaked in water for 10 minutes, washed and drained)

1 pair Chinese sausage (washed and diced)

15g Chinese mushroom

50g black eye beans


2 tbsp light soy sauce

½ tsp dark soy sauce

¼ tsp salt

1 tsp sugar

¼ tsp ground white pepper

1 tsp sesame oil


1 stalk spring onion (chopped)

Preparation Instructions:

  1. Soak mushroom in water till soft, remove stem, wash and squeeze away excess water, dice.
  2. Wash black eye beans and soak in water for 4 hours, drain. Boil with low heat until soft and not burst. Drain thoroughly.
  3. Heat 3 tbsp oil in wok, saute shallots until golden brown. Dish out, drain and set aside.
  4. Add dried prawns, fry till fragrant, and then add Chinese sausage, Chinese mushroom and black eye beans, fry until fragrant. Set aside.
  5. Heat oil in wok again, saute garlic, add glutinous rice and fry a moment, and then add seasonings, fry until aromatic. Finally, sprinkle 260ml water gradually and stir constantly over low heat for 2 to 3 minutes.
  6. Add all cooked ingredients B and stir fry evenly. Turn off flame. Wrap it with lotus leaf and tie with straw.
  7. Steam over high heat for 40 minutes. Garnish with chopped spring onion. Serve hot.



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