Steamed glutinous rice and pork ribs in lotus leaf

Last Updated on April 11, 2021 by Simon Fan

Wrapping glutinous rice in aromatic leaves will guarantee to create irresistible parcels, which is why almost every Asian cuisine has its versions of wrapped sticky delicacies.

In Indonesia, for example, you can find lemper ayam, a beloved local snack made with glutinous rice that is filled with chicken or fish and wrapped and steamed in banana leaves.

Pulut panggang, a fantastic dish from Malaysia, contains glutinous rice first steamed with coconut milk, and then wrapped in banana leaves and grilled over a fire—a fantastic way to imbue the rice not only with the aroma of the leaves but also a wonderful smokiness.

Perhaps the most famous example is Chinese zongzi (粽子), glutinous rice wrapped in bamboo leaves or reed leaves and cooked through steaming or boiling. Zongzi comes in various sizes and shapes depending on which part of China it is from. Its filling could be either savory or sweet and may include any of the following goodies: pork, chicken, dried scallops, salted duck egg yolks, peanuts, chestnuts, red beans, mung beans, and jujubes.

Because wrapping zongzi requires quite a bit of practice, I’m introducing an easier version here—a free-form zongzi if you will—that does not need advanced wrapping skills.

It does, however, require advance preparation: marinating the pork ribs for an extended time will make them incredibly flavorful, and soaking the rice for hours will ensure it turns wonderfully soft, sticky, and unctuous after steaming.

But as you’ll find out, there’s much to gain when you invest time in preparing this dish, or any food you make in general: you’re rewarded with great food!

Steamed glutinous rice and pork ribs in lotus leaf

Serves 2

Ingredients

14 oz (400 g) pork ribs, cut by your butcher through the bones into 1-inch (2.5 cm) slabs

Marinade
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
½ teaspoon grated ginger
1 teaspoon Shaoxing wine
⅛ teaspoon freshly ground white pepper

6 oz (170 g) glutinous rice, about 1 cup
1 large dried lotus leaf, or substitute banana leaf
1 scallion, thinly sliced

Directions

1. Cut the pork ribs through the meat between every rib bone into small pieces. In a bowl, mix them with the ingredients for the marinade. Cover and let marinate in the refrigerator for at least 12 hours.
2. Soak the glutinous rice in cold water for 8 hours in the refrigerator, and drain well.
3. Soak the lotus leaf in cold water until it’s soft and pliable, about 2 hours. No soaking is needed if using a thawed frozen banana leaf.
4. Mix the rice with the pork ribs and marinade. Lay the lotus leaf on a plate. If there is any hole or tear, cut a small piece from the edges to patch it up. Place the mixture in the center of the leaf, and fold in the sides to make a parcel in the shape of a cheese wheel. Secure with kitchen twine if needed.
5. Place the parcel in a steamer and steam over high heat until the rice is soft and sticky and the ribs are tender, about 1 hour. Make sure there’s sufficient water in the pot to generate steam during steaming and replenish it as needed.
6. Unwrap the parcel. Use additional seasonings if you like, garnish with the scallion, and serve right away.