Nutritious Sweet Pumpkin and Lotus Leaf Rice
Nutritious Sweet Pumpkin and Lotus Leaf Rice
Sweet Pumpkin Lotus Leaf Rice Recipe
Introducing ‘Sweet Pumpkin Lotus Leaf Rice,’ a delightful fusion of sweet pumpkin, healthy lotus leaves, and sticky rice. The subtle sweetness of the pumpkin, the nutty crunch of lotus root (optional), and the chewy texture of glutinous rice come together to create a dish that is as nutritious as it is delicious. Its beautiful presentation makes it perfect for entertaining guests, and it’s easier to make than traditional lotus leaf rice, making it accessible for everyone. Savor the sweetness of pumpkin, the fragrant aroma of lotus leaves, and the satisfying chewiness of the rice all at once!
Main Ingredients- 2 mini sweet pumpkins (choose small, light ones for ripeness and sweetness)
- 1 cup glutinous rice (soak for at least 30 minutes)
- 1 Tbsp black beans (soaked and boiled separately)
- 2 lotus leaves (optional, adds a fragrant aroma)
- 1 Tbsp lotus leaf powder (optional, for a more intense lotus leaf flavor)
Cooking Instructions
Step 1
First, prepare the rice. In a bowl, combine 1 cup of soaked glutinous rice with 1 Tbsp of lotus leaf powder and mix well. Add 1/4 cup of pre-soaked and boiled black beans for added texture and nutrition. This mixture will be used to fill the pumpkin.
Step 2
Prepare the sweet pumpkins. Select mini sweet pumpkins, as small as possible (approximately 5-6 cm in diameter). Carefully scoop out the seeds and stringy bits from the center to create space for the filling. Tip for choosing pumpkins: Lighter pumpkins are generally riper and sweeter than heavier ones. If you’ve previously chosen heavy ones, try a lighter one next time!
Step 3
Gently fill the hollowed-out sweet pumpkins with the prepared glutinous rice and black bean mixture. Avoid packing the rice too tightly; filling it loosely will help it cook evenly and maintain its shape without becoming mushy.
Step 4
Place the lid back onto the pumpkin and wrap the entire pumpkin with a lotus leaf. If lotus leaves are unavailable, you can omit this step, but wrapping with lotus leaves imparts a subtle, pleasant aroma that enhances the flavor. Lotus leaves can be stored frozen and used as needed.
Step 5
After wrapping the pumpkin in the lotus leaf, use a cut section of the lotus leaf as a tie to secure it neatly. Place the wrapped pumpkins in a steamer. Once the water is boiling, steam for about 15 minutes, or until the pumpkin is tender. Since these are mini pumpkins, they cook relatively quickly. Allow them to steam for an additional 5 minutes to ensure they are moist and perfectly cooked. To check for doneness, insert a skewer into the pumpkin; it should slide in easily if cooked through.
Step 6
Carefully remove the steamed sweet pumpkin and lotus leaf rice from the steamer and arrange it on a serving plate. Unfold the lotus leaf and cut the pumpkin into 8 equal portions. This dish is delicious on its own, but for an extra touch of elegance, consider serving it with crispy fried lotus root chips (optional). Fried lotus root chips can be made by thinly slicing lotus root, blanching, drying, and then frying, or by thinly slicing and frying directly in a pan with ample oil until golden and crisp.
