Almond Rice in Lotus Leaves

Lin Bau Hung Yun Fan

Preparation info

    • Difficulty

      Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

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