Steamed Lotus Leaf-Wrapped Sticky Rice with Mushrooms and Chinese Sausage

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Glutinous rice infused with savory mushrooms and sweet Chinese sausage, steamed in fragrant lotus leaves inspired by Hunan’s lotus heritage. This Chinese-inspired rice and grain recipe, ready in about 320 minutes, pairs glutinous rice, dried shiitake mushrooms, Chinese sausage (lap cheong) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 250 g glutinous rice
• 5 pieces, soaked and sliced dried shiitake mushrooms
• 1 link, thinly sliced Chinese sausage (lap cheong)
• 2 large, soaked in warm water for 30 minutes lotus leaves
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp, minced ginger
• 2 stalks, chopped spring onions
• 2 tbsp vegetable oil
• 300 ml water

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Instructions

1. Step 1: Rinse 250 g glutinous rice thoroughly and soak in water for 4 hours, then drain completely.
2. Step 2: Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp minced ginger and sauté for 30 seconds until fragrant.
3. Step 3: Add 5 soaked and sliced dried shiitake mushrooms and 1 thinly sliced Chinese sausage link, stir-frying for 3-4 minutes until the sausage releases oils and mushrooms soften.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil, cooking for another minute to meld flavors.
5. Step 5: Combine the cooked mixture with the drained sticky rice, folding gently to coat the rice evenly.
6. Step 6: Cut 2 soaked lotus leaves into portions large enough to wrap the rice mixture. Place a portion of rice mixture in the center of each leaf, wrap tightly, and secure with kitchen twine.
7. Step 7: Arrange the wrapped parcels in a steamer basket over boiling water, cover, and steam for 45 minutes until the rice is tender and fully cooked.
8. Step 8: Garnish with 2 chopped spring onions before serving, unwrapping the lotus leaf to reveal the fragrant rice.