Lotus Rice

By on October 27, 2013

This meal is a classic Asian traditional meal. It is common in China, Malaysia and many other Asian countries. Besides lotus rice, the meal is also known as ‘Lo maygain’, which roughly translates to ‘sticky rice in lotus leaf.’

The lotus rice is a special meal; the intricate method of preparation goes a long way to give this meal a unique character.  The nutritional value and taste of this meal are both excellent.


1 fresh or dried lotus leaf

90g dried shrimps

120g black mushrooms

185g boneless chicken

3 tablespoons of coconut oil

1 tablespoon of grated ginger

1 tablespoon of salt

1 tablespoon of soy sauce

chopped onions, garlic and an assortment of herbs of your choice



Soak the lotus leaf if it is fresh, or blanch if it is dry. Squeeze out the water and brush one side with oil.

Stir spry the mushroom, shrimps and chicken in the coconut oil for a few minutes, add your herbs and spices and cook briefly. Then mix in the rice.

Spread the lotus leaf in a bowl and pour the rice into it. Fold the sides and enclose the rice completely, turn the pack around so the folds are under.

Place the pack in a bowl and steam for about 20 minutes. Serve it hot.

Linda Rosario is a blogger from chefneeds.com “The Kitchen Every Chef Needs” which offers sandwich prep tables, bakery display cases, deli display case, pizza prep tables, and other restaurant supplies. Linda loves painting and cooking. She also has a small pastry shop.


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