Lotus Leaf-Wrapped Sticky Rice with Chinese Sausage

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A fragrant steamed sticky rice dish wrapped in lotus leaves, featuring savory Chinese sausage and mushrooms, reflecting Hunan’s lotus symbolism. This Chinese-inspired rice and grain recipe, ready in about 315 minutes, pairs glutinous rice, dried lotus leaves, Chinese sausage (lap cheong), sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 grams glutinous rice
• 2 large leaves dried lotus leaves
• 100 grams Chinese sausage (lap cheong), sliced
• 6 pieces shiitake mushrooms, soaked and chopped
• 2 tablespoons dried shrimp, soaked and chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, minced
• 2 stalks scallions, chopped
• 350 ml water
• 1/2 teaspoon salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 300 grams glutinous rice under cold water until water runs clear; soak in cold water for at least 4 hours, then drain.
2. Step 2: Soak 2 dried lotus leaves in warm water for 30 minutes until pliable, then pat dry.
3. Step 3: Heat a pan over medium heat and add 1 teaspoon sesame oil; sauté 1 teaspoon minced ginger until fragrant.
4. Step 4: Add 100 grams sliced Chinese sausage, 6 chopped soaked shiitake mushrooms, and 2 tablespoons chopped soaked dried shrimp; cook for 3 minutes stirring frequently.
5. Step 5: Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon salt, and 2 chopped scallion stalks; mix well and remove from heat.
6. Step 6: In a large bowl, combine drained sticky rice with the sausage and mushroom mixture; stir gently to combine.
7. Step 7: Place one lotus leaf flat, spoon half the rice mixture into the center, then fold the leaf over to create a parcel; repeat with the second leaf and remaining rice.
8. Step 8: Place the wrapped parcels into a steamer basket and steam over boiling water for 40 minutes until the rice is tender and infused with lotus aroma.
9. Step 9: Carefully unwrap and serve warm.