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Lotus leaf sticky rice: Doesn't quite cook through

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Home Cooking 18

Lotus leaf sticky rice: Doesn't quite cook through

HaveSpoonWillCook | Feb 12, 2017 04:35 PM

I've made Lotus Leaf Sticky Rice 3-4 times now, following the standard recipe (soak the rice minimum 3 hrs, mix with ingredients, pack into soaked lotus leaves, steam for 1.5 hrs). However, the rice does not cook through, despite steaming for about 2 hours.

The rice grains are very firm, just barely cooked but definitely not swelled up and sticky. When I open the package, the rice grains are separate as if cooking long grain rice, the filling has not formed a glutinous mass. I use "sweet rice" - the odd one will have swelled up, but 99% stay firm almost to the point of seeming raw.
I've checked that there is adequate steam throughout. I use a bamboo steamer over a large pot of semi-boiling water, with 2 layers of steamer (4 packages each) with lid.
I use ½ leaf per package.

I have been thrilled to find the lotus leaves available locally. However, the results have been mediocre - I'd really appreciate suggestions for getting more bang for the effort being put in!

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