3 cups boiled rice
8 small dried mushrooms, soaked and diced
1 cup diced barbecue pork
1 cup small shrimp, boiled salt water and shelled
1 tbsp soy sauce
½ tsp sugar
½ tsp salt
2 tbsp sesame oil
3 to 6 lotus leaves, parboiled
Heat oil and sauté mushrooms, pork and shrimp. Add rice and stir well.
Add seasonings, stirring constantly. Remove mixture from heat.
Spread lotus leaves and place portion of rice mixture in middle of each. Wrap rice in envelope style and tie with stem of lotus leaf.
Steam lead-wrapped rice for 10 minutes, allowing it to absorb flavor of leaf. Before serving, slit each leaf with sharp knife. Serve hot and discard lotus leaves when eating.