Sticky rice basket, also known as yee bao fan or lotus leaf rice, is a classic Cantonese dim sum dish where glutinous rice is stir-fried with savory ingredients, wrapped in a lotus leaf, and steamed until tender and aromatic. The leaf imparts a subtle, earthy fragrance while keeping the rice moist and flavorful. This recipe delivers a restaurant-quality version at home, with a satisfying mix of Chinese sausage, mushrooms, and chicken, all wrapped in a beautiful, portable bundle.
Ingredients
- 2 cups (400 g) glutinous rice (also called sticky rice or sweet rice)
- 3 dried lotus leaves (or 4 if small)
- 6 dried shiitake mushrooms
- 1 cup (240 ml) hot water (for soaking mushrooms)
- 2 links Chinese sausage (lap cheong), thinly sliced (about 3 oz / 85 g)
- 1/2 cup (75 g) diced boneless, skinless chicken thigh (about 1 small thigh)
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons (30 ml) light soy sauce
- 1 tablespoon (15 ml) dark soy sauce
- 1 teaspoon (5 ml) oyster sauce (optional)
- 1/2 teaspoon (2 g) white pepper
- 1 teaspoon (5 g) sugar
- 1/2 cup (120 ml) reserved mushroom soaking liquid
- 2 scallions, finely sliced (for garnish)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in plenty of cold water for at least 1 hour (or overnight). Drain well before using.
- Soak the dried lotus leaves in warm water for 30 minutes, or until pliable. Wipe them clean and trim off any tough stems. Set aside.
- Soak the dried shiitake mushrooms in 1 cup (240 ml) hot water for 20–30 minutes until softened. Squeeze out excess liquid, reserve the soaking liquid, and thinly slice the mushrooms. Discard the stems.
- In a wok or large skillet, heat 1 tablespoon (15 ml) of oil over medium-high heat. Add the Chinese sausage and chicken thigh. Stir-fry for 2–3 minutes until the chicken is no longer pink and the sausage is slightly translucent. Remove and set aside.
- Add the remaining 1 tablespoon (15 ml) oil to the same pan. Sauté the garlic and shallot until fragrant, about 1 minute. Add the sliced shiitake mushrooms and stir-fry for another 2 minutes.
- Add the drained glutinous rice to the pan. Stir-fry for 2–3 minutes, allowing the rice to coat with the oil and aromatics.
- Stir in the soy sauces, oyster sauce (if using), white pepper, sugar, and the reserved mushroom liquid. Mix well. Add the cooked sausage and chicken back to the pan. Stir to combine. Cook for another minute until the liquid is mostly absorbed.
- Remove from heat. The rice should be about 80% cooked and still slightly firm.
- Cut the lotus leaves in half (or keep whole if using small ones). Place a portion of the rice mixture (about 3/4 cup / 150 g) in the center of each leaf half. Fold the sides over the rice, then fold the top and bottom to form a neat rectangular parcel. Secure with kitchen twine if needed.
- Place the parcels in a steamer basket lined with parchment paper. Steam over boiling water for 45 minutes, adding more water as needed.
- After steaming, let the parcels rest for 5 minutes before serving. Unwrap and garnish with scallions.
Tips
- Soaking is key: Do not skip soaking the rice. It ensures even cooking and prevents a hard, raw center. If you are short on time, soak in hot water for 30 minutes, but the texture will be slightly less chewy.
- Lotus leaf substitute: If you cannot find lotus leaves, use 8×8-inch (20×20 cm) squares of parchment paper instead. The dish will still taste great, but it will lack the subtle herbal aroma.
- Make ahead: You can assemble the parcels up to a day ahead and keep them refrigerated. Steam them directly from the fridge, adding 10 minutes to the steaming time.
- Common mistake: Overfilling the parcels. Leave at least 1 inch (2.5 cm) of space around the rice so the leaf can be folded securely without tearing.
Serving Suggestions
Serve the sticky rice baskets as part of a dim sum spread alongside har gow (shrimp dumplings), siu mai, and a pot of hot Chinese tea. They also make a satisfying lunch with a simple bowl of clear soup or a side of stir-fried greens like bok choy.
Variations
- Vegetarian: Omit the sausage and chicken. Add 1/2 cup (75 g) of diced firm tofu (pressed and pan-fried) and 1/4 cup (30 g) of frozen peas and carrots, thawed. Use mushroom soaking liquid and vegetable stock instead of chicken stock.
- Seafood: Replace the chicken with 1/2 cup (75 g) of small, peeled shrimp. Add them during the last minute of stir-frying to avoid overcooking. Use fish sauce instead of oyster sauce for a different umami note.
- Spicy: Add 1–2 teaspoons (5–10 g) of chili garlic sauce or a chopped fresh red chili along with the garlic.
Storage and Reheating
Refrigerate leftover sticky rice baskets in an airtight container for up to 3 days. To reheat, steam them for 10–15 minutes until hot throughout, or microwave on high for 2 minutes (unwrap and cover with a damp paper towel). For longer storage, wrap the parcels tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before steaming.
Frequently Asked Questions
Can I use regular long-grain rice instead of glutinous rice? No, glutinous rice is essential for the sticky, chewy texture that defines this dish. Regular rice will not hold together and will become mushy.
Do I need to soak the lotus leaves? Yes, soaking softens the leaves so they are pliable and easier to fold. It also helps release their aroma. Do not skip this step.
Can I make this in a rice cooker? Yes, after stir-frying the rice mixture, transfer it to a rice cooker, add an extra 1/4 cup (60 ml) of water, and cook according to your rice cooker’s settings. Then wrap and steam for 15 minutes to infuse the leaf flavor.
What if I don’t have dark soy sauce? You can use all light soy sauce, but the color will be lighter and the flavor slightly less rich. Add a tiny pinch of molasses or brown sugar to mimic the color and depth.
How do I know when the rice is fully cooked? The rice should be tender and slightly translucent, with no hard white core. If it is still crunchy after steaming, sprinkle with a little hot water and steam for another 10 minutes.
Can I use fresh lotus leaves? Fresh lotus leaves are harder to find and have a stronger, greener flavor. If using fresh, blanch them in boiling water for 1 minute before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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