My Mum and Dad came to visit recently and like many Vietnamese parents, their suitcases were packed with gifts, mostly food! They know that anything related to cooking would make me light up with joy. Even though I reminded them that I could now find most Vietnamese ingredients here in the UK quite easily, they still brought plenty. The biggest surprise, and the one that excited me the most, was a generous stack of fresh lotus leaves. The moment I saw them, I knew I had to make Black Glutinous Rice in Lotus Leaf. I had to make the most of these beautiful, fragrant leaves while they were still fresh.
The significance of lotus in Vietnamese culture
The lotus is more than just a flower in Vietnam, it’s the national flower and carries deep symbolism. Despite growing in muddy ponds, the lotus stands tall, glowing with beauty and grace. It represents purity, strength and elegance, qualities that many believe reflect the Vietnamese spirit.
Lotus flower bloom in a range of colours, including pink, white, purple and even blue, while the leaves are broad, soft, green and velvety to touch. What makes them especially delightful is their gentle fragrance. In Vietnam, every part of the lotus – flower, leaf – is used in food, tea or traditional medicine.
Now is the lotus season in many parts of the country, and seeing the leaves instantly transported me back to those summer days spent picking lotus flowers and taking pictures with friends.
Find out more about the lotus flower in this article.
What is Black Glutinous Rice in Lotus Leaf?
So, what exactly is this dish I am so excited to share? It’s a wam and comforting mix of black glutinous rice, vegetables and nuts, all cooked together and then wrapped in a lotus leaf. The leaf isn’t just decorative, it infuses the rice with subtle floral fragrance that elevates the dish to something truly special.
You could make this with regular sticky rice, but I love using black glutinous rice. Its rich, dark purple hue is visually striking and its chewy, slightly nutty texture pairs beautifully with the vegetables and nuts. There’s something about the combination that feels so nourishing and satisfying.
Preparing the rice and filling
Soaking black glutinous rice a couple of hours ahead helps it cook faster and results in a softer, more tender texture. I usually cook the rice in a rice cooker, but if you don’t have one, it’s just as easy to do on the hob. The rice-to-water ratio is roughly 1:1,5. Another easy trick is to ensure the water level is about one finger joint above the rice. Add a pinch of salt, bring it to a boil, then reduce the heat and cook as you would any other rice.
While the rice is cooking, I get started on the vegetables and nuts. For this version, I used carrots and garden peas, they’re easy to find and their bright colours make the dish look even more appealing. Chop the carrot into small cubes. If you’re using frozen peas like I do, just pop them into a glass with a little water and microwave them for a couple of minutes. For the nuts, I love macadamia for their sweetness and crunch.
In a hot pan, heat a couple of tablespoons of olive oil and sauté chopped spring onions, both the white and green parts, until fragrant.
Add the carrots and peas with a pinch of salt and some crushed pepper. Cook for about five minutes, then stir in the macadamia nuts. Now the black glutinous rice is ready, mix it into the pan with a splash of soy sauce. Stir well to combine everything and let the flavours meld together over the heat.
Wrapping and serving with lotus leaf
Now comes the fun part, wrapping it all up. Take a clean lotus leaf and place a few scoops of the rice mixture in the centre. Fold the leaf securely around the rice then turn the whole bundle upside down on a plate so that the rounded centre of the leaf is facing upwards.
When it’s time to serve, I use scissors to cut fro the centre of the leaf out to each corner, creating a beautiful, flower like presentation that reveals the fragrant rice inside.
Beautiful, meaningful dish
And there you have it, Black Glutinous Rice in Lotus Leaf or Cơm Sen. It’s a dish that’s not just beautiful and delicious, but also deeply rooted in culture and memory. For me, it’s a celebration of my heritage and a reminder of how much food can connect us to the people and places we love.
If you’ve got access to black glutinous rice and a stack of lotus leaves, I highly recommend giving this dish a try. It’s simpler than it sounds and the result is so worth it. You can usually find fresh or dried lotus leaves in South East Asian grocery shops, so don’t worry if you’re not in Vietnam!
Did you know you can turn black glutinous rice into a delicious pudding too? Why not check out my Black Glutinous Rice Pudding with Yoghurt recipe and give it go too?
For now, I hope you enjoy the Black Glutinous Rice in Lotus Leaf as much as I do.
Black Glutinous Rice in Lotus Leaf – Cơm Sen
Description
This Black Glutinous Rice in Lotus Leaf is a beautiful and fragrant Vietnamese dish made with lightly sautéed vegetables, crunchy macadamia nuts, and chewy black glutinous rice. Wrapped in a lotus leaf, the rice absorbs a subtle floral aroma, making it as elegant as it is delicious. Perfect for a special occasion or when you want to bring a taste of Vietnam to your table.
Ingredients
Instructions
-
Cook the rice
- Rinse the black glutinous rice thoroughly and soak in water for a couple of hours in advance.
- Cook it in a rice cooker with water (as per instructions of the rice cooker) and a pinch of salt.
- If using a pot use the 1:1,5 ratio of rice to water, bring to boil then reduce heat and simmer until tender.
-
Prepare the vegetables and nuts
- Cube the carrot.
- If using frozen peas, microwave them with a splash of water for 2 minutes.
-
Lightly sauté
- In a large pan, heat olive and sesame oil.
- Add spring onions and sauté until fragrant.
- Add carrot and peas, season with a pinch of salt and crushed pepper, and cook for 5 minutes.
- Stir in macadamia nuts.
-
Combine with rice
- Add the cooked black glutinous rice to the pan.
- Pour in soy sauce and mix everything together on low heat until evenly combined.
-
Wrap in lotus leaf
- Place a portion of the rice mixture onto the centre of a lotus leaf.
- Wrap it neatly and turn it upside down on a serving plate.
- For presentation, snip the top of the leaf crosswise to reveal the rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 537.23kcal
- % Daily Value *
- Total Fat 17.86g28%
- Saturated Fat 2.82g15%
- Sodium 188.9mg8%
- Potassium 261.08mg8%
- Total Carbohydrate 84.54g29%
- Dietary Fiber 3.23g13%
- Sugars 2.73g
- Protein 9.46g19%
- Vitamin A 96.38 mcg
- Vitamin C 11.33 mg
- Calcium 41.91 mg
- Iron 1.9 mg
- Vitamin E 0.56 mg
- Vitamin K 18.58 mcg
- Thiamin 0.34 mg
- Riboflavin 0.11 mg
- Niacin 2.65 mg
- Vitamin B6 0.24 mg
- Folate 31.58 mcg
- Phosphorus 172.43 mg
- Magnesium 69.66 mg
- Zinc 1.73 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Lotus leaves are available fresh or dried in many South East Asian grocery shops. Damp dried leaves with warm and damp cloth before use.
- You can customise the filling with other vegetables or nuts like sweetcorn, shiitake mushrooms, cashews or lotus seeds.
