Label
All
0
Clear all filters

Almond Rice in Lotus Leaves

Lin Bau Hung Yun Fan

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Almonds are eaten widely in China and are thought to add to one’s good health. What I have created with them is a variation on a classic dish of the Hakka people, in which rice and vegetables, meats, or shellfish are steamed in closed fresh lotus leaves. Fresh lotus leaves impart an utterly marvelous fragrance to the rice. Unfortunately, only dried lotus leaves are available in Asian food stores. The dried leaves, when soaked and wrapped around the rice, do, however, give some of that aroma

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title