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Pagoda rice steamed in lotus leaf recipe (com hap la sen)
- 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, chilled½ 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
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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