Pagoda rice steamed in lotus leaf recipe (com hap la sen)

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Created by Luke Nguyen

3 comments

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Cuisine: Vietnamese

For something a little different, try our Thai-style fried rice recipe. If you're entertaining, serve up a colourful fried rice with cuttlefish, pineapple and dill.

Ingredients

4 cups cooked jasmine rice, chilled
½ tsp salt
½ tsp freshly ground pepper
2 tbsp vegetable oil
12 lotus seeds, cooked & pipped
5 shitake mushrooms, diced
100 g green peas
100 g diced carrot
2 small fresh lotus leaves
1 lotus flower for garnish, optional
Water for steaming
Soy sauce and sliced red chilli

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Preparation

Bring a fry pan or wok to high heat, add 1 tablespoon of oil and stir fry the vegetables for 2 minutes. Remove from pan and set aside.

In the same pan, add remaining oil then stir fry the rice for 3 minutes, remove and set aside.

In a large bowl, lay one lotus leaf inside the bowl, followed by the other, putting the rough side of the leaf down first.

Now arrange the stir fried vegetables on top of the lotus leaf, spreading them out evenly towards the middle of the leaf.

Now scoop the fried rice into the bowl on top of the arranged vegetables. Folding the lotus leaves to enclose the rice, then press down firmly until flat.

Bring a steamer full of water to the bowl, and steam the lotus rice in its bowl on high heat for 5 minutes.

Remove the bowl from the steamer and turn the lotus rice upside down onto a serving plate.

With a sharp knife, carefully make 2 long cuts on the first layer of lotus leaf from corner to corner criss crossing each other, then fold the four sections back. Repeat this process with the other bottom lotus leaf.

You should be left with eight triangular sections to the leaf folded back, exposing the rice.

Garnish with lotus flower and serve with soy sauce and chilli dipping sauce.

If you enjoyed this Pagoda rice steamed in lotus leaf recipe (com hap la sen) then browse more Vietnamese recipes, rice recipes, vegetarian recipes, entertaining recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

23 Oct 2010 12:02 AEST

Margaret Hurter

I am visiting from Ladysmith South Africa and I thoroughly enjoyed watching you cook. The steam rice was 5 star. I will be making Steamed Rice when back home but will have to use lettuce leaves. There is no Lotus leaves in South Africa. Do you have a recipe for GREEN MANGO SALAD that you would share with me. My daughter attended a wedding in Vietnam and eat the salad. We travelled from South Africa to take care of her two sons. Will try your other recipes. Regards Margaret

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02 Oct 2010 05:03 AEST

Lia

This was the first episode of your series that I saw. This recipe stands out so much in my mind--I have never had lotus pods (but I've had other parts) so I want to try this recipe for the beauty and the taste! PS: That little monk looked as if he wanted to jump in and take over so BADLY. Hehehe Kids are Kids no matter what; Holy Orders or not....LOL

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03 Sep 2010 12:59 AEST

Abby

Your show is really interesting! I am a vegetarian who loves Vietnamese food so I am defiantly going to try this recipe!

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