Glutinous Rice in Lotus Leaves

Makes 10 nos.

Ingredients:

• 5 Dried Lotus Leaves
• 3 cups Glutinous Rice, washed, soaked for 4 hours & drained
• 1 tbsp Shallot Oil
• 1 tsp Salt
• 1 tbsp Light Soya Sauce
• 8 nos. Medimum size Chinese Mushroom, soaked & diced
• 450 g Chicken Meat, diced
• 120 g Prawns, peeled, deveined & finely chopped
• 2 Chinese Sausage, diced
• 3 tbsp Cooking Oil
• 2-1/2 tsp Fresh Ginger, grated
• 1-1/2 tbsp Oyster Sauce
• 1-1/2 tbsp Light Soya Sauce
• 1 tbsp Chinese Cooking Wine
• 1-1/2 tsp Sugar
• 1-1/2 tsp Sesame Oil
• 1/2 tsp Pepper
• 1 tsp Dark Soya Suace
• Salt to taste
• 2 tsps Cornflour with 1 tbsp Water

Method:

1. Soak dried lotus leaves in hot water for 10 - 15 mintues. Cut into half and then patted dry.
2. Line a parchment paper in a tray and pour in the drained glutinous rice; add in the shallot oil, salt and light soya sauce; Mix well.
3. Steam rice in rapidly boiling water for about 45 minutes. *At about 30 mins, open steamer cover; use a pair of chopstick stir the bottom rice up and spinkle some water over rice; stir well. Cover and steam again.* When rice is cooked, fluff up rice to cool.
4. Heat up the 3 tbsp cooking oil, add grated ginger and stir-fry briefly. Add diced chicken meat and finely chopped prawns.
5. Add in mushroom, chinese sausages and the rest of the seasoning. Stir-fry for about 3 mins. Lastly add in the cornflour mixture and stir to thicken. Mix well and remove from wok. Set aside to cool.
6. Divide rice into 10 portions. Wrap rice with 2 tbsp of meat mixture in halved lotus leaf. Steam for 30 minutes before serving.