AI-generated imageKorean Lotus-Leaf Rice with Cooked Chestnuts and Jujubes (2)
Korean rice cooked first, combined with cooked chestnuts and jujubes, wrapped in food-grade lotus leaves, and steamed.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse two food-grade lotus leaves. Rehydrate dried leaves per the package until pliable; never use decorative leaves.
- 02
Rinse and soak both rices 30 minutes, drain and cook with salt and roughly 250 mL water adjusted to the rice-cooker marks until fully done.
- 03
Chop fully cooked chestnuts and slice the pitted jujubes.
- 04
Mix cooked rice, chestnuts and jujubes. Divide between food-grade leaves and fold closed.
- 05
Steam folded parcels over boiling water for about 20 minutes. Open carefully to avoid steam burns and serve hot.
Helpful source links
Before you cook
Use only food-grade leaves and fully cooked chestnuts. Fully cook rice before wrapping, avoid steam burns and refrigerate leftover rice promptly.
Allergens: 식재료 포장 교차접촉 표시 확인 / check ingredient labels for allergens / 食材の混入表示を確認
Image & source credits
AI-generated image.