2 pork chops, cut in 1/2" pcs. and marinated
6 lotus leaves, soaked
2 c. sweet rice
1 scallion, chopped fine
1/2 c. raw peanuts, chopped
3 tbl. oyster sauce
2 tbl. soy
String
- Soak lotus leaves until soft, then pat dry.
- Soak sweet rice 1/2 hour, then boil till soft. Drain and cool.
- Chop pork and fry 1 minute. Add scallions, peanuts, and sauce. Fry 3 minutes.
- Set aside meat and cool. Mix with rice.
- Form a pocket in two leaves close together and fill with rice mixture. Fold to seal and tie with a string. Freeze for 2 hours.
- Heat water in steamer and steam for thirty minutes.
- Make sauce. Pour over rice mix. Serve.