- 2 - 3 pieces of lotus leaves (pre-blanch in hot boiling water and then cooldown in cold pipe water before washing-up)
- 15 dried chestnut (soaked overnight and cooked first)
- 1.5 cups black eye peas (soaked overnight and cooked first)
- 1 cup glutinous rice
- 2 cup normal white rice
- 1 cup dried shrimp
5 - 6 mushrooms (slices or cube)
- 3 carrots cut into cubes
- 3 Chinese sausages (Lap Cheong)
2 - 3 tbspn minced garlics
- 2 tspn white pepper powder
- 2 tbspn Chinese Cooking Wine (Zhao Xin Wine)
- 1 tbspn Chinese 5 spices powder
2 - 3 tbapn oyster sauce
- 1 tspn black soya sauce
Hightlights:
1. Since I am using ingredients almost same as Zongzi (粽子) especially the chestnut and black eye peas, it is crucial to remo d everyone that:
- pre soaking at least 24 hours is necessary to soften them
- pre cooking them in boiling water at least 1 hour. If got time can cook longer, this will greatly reduce your time in steaming the lotus rice.
2. Usually, lotus rice will use either fully normal white rice or entirely glutinous rice. In this recipes, I mix up glutinous rice and normal rice in ratio 1: 2, this will help us to get the sticky consistency of glutinous rice but will not be too overwhelming when we eating it.