Wednesday, August 6, 2008

Sticky Rice Wrap



1.5 cups glutinous rice soaked in cold water for at least one hour

5 lotus leaves, soaked in cold water for 1 hour

2 chinese sausages, steamed (for 5 minutes)

1/4 cup yellow mung beans soaked for 2 hours

1/2 cup pork cut into small cubes

1/3 cup dried shrimp (blanched)

1 tbsp. soy sauce

1 tbsp. grapeseed or vegetable oil

2 tsp. salt

2 tsp. pepper

Drain the water from the rice and the yellow beans, then transfer both to a heatproof bowl. Pour one litre of boiling hot water over the rice and beans. Let stand until cool.

Slice the sausages, then put aside.

Drain the rice and beans, then add the remaining ingredients (except for the lotus leaves). Stir the ingredients until they are well mixed.

Remove the lotus leaves from the water, and pat them dry. They should be soft and flexible. Fold each leaf in half, ensuring that the ribs are facing inward. The central stem and ribs should be cut from the leaves to make them easier to work with.

On a flat surface, lay the leaves with the cut stem side facing you. Divide the rice mixture evenly between the five leaves, piling it into the centre of each leaf. Take one leaf at a time and fold the two outer edges over the rice mixture. Next fold the bottom, then the top over to completely enclose the filling.

Steam the wraps, seam side down for 40 minutes.

Serve on individual plates.









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