Steamed Glutinous Rice Wrapped in Tender Lotus Leaves

Steamed Glutinous Rice Wrapped in Tender Lotus Leaves

　　Steamed Glutinous Rice Wrapped in Tender Lotus Leaves, also known as lotus leaf rice, is made by wrapping glutinous rice stuffed with fillings in fresh lotus leaves and steaming them. The lotus leaves are vibrant green, the rice is fluffy, soft, moist, and deliciously sweet and fragrant. When eaten together with the leaves, the natural aroma of the lotus leaf enhances the flavor. Historical records mention lotus leaf rice: in the year 551 AD, Chen Baxian, then the governor of Shixing County during the Liang Dynasty, was ordered to guard Jiankang and Jingkou to resist the Northern Qi. When the locals heard that the army was running out of food, they wrapped glutinous rice in lotus leaves, added duck meat in the middle, and sent it to the soldiers as a form of support—this helped them win the battle. According to *Guangdong New Language*: "In Dongguan, fragrant glutinous rice mixed with fish, meat, and other seasonings is wrapped in lotus leaves and steamed until fragrant both inside and out. It is called 'lotus leaf rice.'" There is also a line from the poem *Yangcheng Bamboo Branch Lyrics*: "For miles around Pantang lie lotus ponds, sisters busy picking in the morning. Not picking the lotus flowers but the leaves, wrapping rice in lotus leaves that smell even sweeter than the blossoms." To make tender lotus leaf rice, you’ll need the following ingredients: 800g glutinous rice, 2 lotus leaves, 200g red bean paste, 100g white sugar, and 100g rose sugar. The preparation process is as follows: first, rinse the glutinous rice and steam it until half-cooked. Wash the lotus leaves, briefly blanch them in boiling water, then remove and cut them into 10 triangular pieces. Next, lay out the 10 lotus leaf pieces neatly, wrap the glutinous rice with red bean paste and rose sugar inside, place it on the lotus leaves, and fold the leaves using a two-fold and one-roll method to secure the rice. Place the wrapped rice with the folded side down and steam for about an hour. Remove, plate, and serve with white sugar on the side.