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Yeonnip bap
Lotus leaf sticky rice
Yeonnip bap (연잎밥): sticky rice with chestnuts and jujubes steamed in lotus leaves
Yeonnip bap is a Buddhist temple dish from South Jeolla, where monasteries near the lotus ponds of Muan and the old temples of Jangseong wrap sticky rice in lotus leaves for festival days and visiting guests. Glutinous rice studded with chestnuts, jujubes, black beans and pine nuts is folded into a leaf parcel and steamed, so it comes out chewy, faintly sweet and scented with the green, tea-like aroma of lotus. Like all temple cooking, it uses no garlic, onion or other pungent alliums. Pine nuts are a tree-nut allergen. The common mistake is under-soaking the rice: it steams up hard in the middle however long you cook it. Chef's tip: sprinkle the rice with salted water halfway through steaming; it seasons every grain evenly and keeps the top layer from drying out.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 10 ½ oz glutinous (sweet) ricesoaked in cold water for 4 hours
- 1 oz dried black soybeanssoaked with the rice
- 8 cooked peeled chestnutshalved
- 6 dried jujubes (red dates)pitted and quartered
- 2 tbsp pine nuts
- 4 dried lotus leavessoaked in warm water 30 minutes until pliable
- 1 tsp salt
- ½ cup water
- 1 tbsp sugar (optional)
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Method
0/7 doneStep 1: Drain 10 ½ oz glutinous (sweet) rice and 1 oz dried black soybeans well in a sieve for 10 minutes.
10 minStep 3: Line a steamer basket with a damp cloth, spread the rice and beans on it and steam over a high heat for 25 minutes, until the grains turn translucent.
25 minStep 4: Tip the rice into a bowl, sprinkle over the seasoning water and mix in 8 cooked peeled chestnuts, 6 dried jujubes (red dates) and 2 tbsp pine nuts.
Step 5: Pat 4 dried lotus leaves dry, lay each one flat, pile a quarter of the rice in the middle and fold the sides over to make a tight parcel, seam side down.
Step 6: Steam the parcels over a medium-high heat until the rice is soft and sticky right through; open one to check and taste a grain from the centre.
30 minStep 7: Rest for 5 minutes, then serve the parcels whole for each guest to open at the table. They reheat well in the steamer.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 72 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yeonnip bap take?
- About 85 minutes in total: 25 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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