Lotus Leaf Rice, Hakka-Style

Hakka Lin Bau Fon

Preparation info
    • Difficulty

      Medium

Appears in
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

This differs from the vegetarian version of lotus leaf rice, for not only does it contain shrimp and chicken, but it is made with easily obtainable rice instead of the somewhat rarer glutinous rice of the other version. For the Hakka it is a simple enough treat because all one need do is pluck the lotus leaves from ponds that abound in them.

Ingredients

Method