Recipe: Hor Yip Fan (Lotus Leaf Wrapped Rice)

You've probably come across this dish, Hor Yip Fan (Lotus Leaf Wrapped Rice) at a wedding banquet dinner or a celebratory Chinese New Year meal. We always make sure we have some tummy space left at the end of the 9-course meal to enjoy this.

Now, you don't have to wait for CNY or wedding banquets to come around to enjoy this. Glutinous rice, along with dried shrimp, Chinese sausage, mushroom and carrots are wrapped in lotus leaf and steamed. The lotus leaf lends a lovely aroma to the dish. Fragrant and flavourful, it’s hard to stop at one bowl.

I'm using pearl glutinous rice which holds it shape even after steaming; soft individual grains. It is best to soak two leaves and overlap them to cover any gaps/holes you find.

Buy dried ingredients here:
Pearl glutinous rice: https://shope.ee/5AP36XdB6h
Lotus leaf: https://shope.ee/6fDqt9tBQu
Chinese sausage: https://shope.ee/8pIGZOGADO
Dried shrimp: https://shope.ee/10QSCWntoH
Dried Chinese mushroom: https://shope.ee/A9ijTzj0GO

Step-by-step YouTube recipe video here:

Hor Yip Fan (Lotus Leaf Wrapped Rice)

Recipe by Baby Sumo
Preparation time: 15-20 mins

Cooking time: 1 hour

Serves 4

Ingredients

1 pair Chinese sausage
1 cup pearl rice glutinous, soaked for 6 hours
25g dried shrimp
6 dried mushrooms, soaked for 2 hours
1 carrot, peeled and diced
Spring onion
2 dried lotus leaves
1 shallot
2 cloves garlic
3T cooking oil


Seasoning
1 1/2T light soy sauce
1T oyster sauce
1 tsp dark soy sauce
1/4 tsp white pepper
1T Shaoxing wine


1. Place Chinese sausage on a heatproof plate, then pour boiling water over it. Leave for 5 mins, then peel off the skin from the sausage. Slice one sausage thinly at an angle. Dice the other sausage.

 
2. Rinse and soak lotus leaves for 1 hour. Bring water to boil in a wok. Boil leaves for 5 mins, until they are pliable. Remove and set aside to cool.

3. Soak dried shrimp in 1/2 cup water for 2 hours. Drain and reserve the soaking water.
Heat 1T oil in wok/pan. Add the sliced Chinese sausage and sauté for 2 mins until fragrant. Remove and set aside.

4. Add remaining oil. Once hot, add the shallot and garlic, and sauté for 2 mins until lightly golden. Then, add dried shrimp and diced Chinese sausage and sauté for further 2 mins. Next, add the carrot and Chinese mushroom and sauté for further 2 mins.

5. Drain rice and add to the wok, stirring well to coat. Then add seasoning and reserved (1/2 cup) dried shrimp soaking water and mix well. Cook until water has been absorbed, about 4-5 mins.

6. Line a deep bowl with lotus leaf, overlapping to cover any holes/ gaps. Lightly brush with some oil.
Arrange sliced Chinese sausage in the centre, then fill with rice mixture. Press down using a spoon to compact. Fold leaves in to form a parcel.

7. Invert parcel onto a steamer basket or heatproof plate. Place in your steamer (or wok filled with water and steamer rack) and steam over high heat for 45 mins. Do check occasionally and top up your steamer with boiling water so it doesn’t dry out.

8. Turn heat off and allow to cool for 10 mins, then cut open and serve. You can cut it in this star shape for a more attractive presentation. 

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