The rice is infused with a lotus leaf aroma when it is steamed inside the lotus leaf.
We put kabocha (Japanese squash), nagaimo (a delicious white potato-like root vegetable), chopped salted meat, sugar crystals, and zao zi (this sweet dried red berry...I forgot the English name) on top of sticky rice. I think we could've soaked the rice a bit more, as it was a little too chewy in some places. But otherwise, a delightful lotus-leaf infused bundle of yum-yums.
Okay, first we need to understand how to spell 'amature'. It is spelled AMATEUR.
ReplyDeleteSecondly, I really, REALLY need to know why I should take my beloved sticky rice and wrap it in 'Lotus Leaf'.
Since I have been enjoying 'sticky rice' for nearly 67 years now, I have NEVER felt the need to wrap it in a leaf.
Daddy, the lotus leaf adds a wonderful flavor to the rice! It's a bit herbal, a bit smoky/savory.
ReplyDeleteThey look delish!!!
ReplyDeleteYummy! Those are my favorite but I've got to order them specifically since I'm a vegetarian. :( They look GREAT!!