Jiangsu Moon Petals
About Jiangsu Moon Petals
Jiangsu Moon Petals is a traditional dish that hails from the Jiangsu province of China, known for its rich culinary history and elegant dishes. The recipe combines delicate flavors and beautiful presentation, reminiscent of the moonlit lotus flowers that adorn the lakes of Jiangsu. This dish is deeply rooted in the traditions of Chinese cuisine, highlighting the Jiangsu style's emphasis on ingredients' natural sweetness and freshness. Additionally, it embodies the cultural significance of harmony and balance.
This dish has seen many variations over the centuries, reflecting the region's wealth and the opulent cuisines favored during the Ming and Qing dynasties. Today, it continues to be a beloved part of festival menus and family gatherings, particularly during the Mid-Autumn Festival, where its round shapes echo the full moon's harmonious and complete symbolism.
Ingredients
Equipment
- Steaming basket
- Mixing bowl
- Sharp knife
- Chopping board
- Cooking pot
- Cooking timer
Preparation
Preparing the Lotus Root
Start by thoroughly washing the lotus root to remove any dirt. Using a sharp knife, slice it into thin, round pieces resembling flower petals, about 1/4 inch thick. Ensure uniform slices for even cooking.
Preparing the Rice Filling
Take the sticky rice and rinse it under cold water until the water runs clear. Soak the rice for at least 2 hours or overnight. This step is crucial to achieve the desired texture.
Drain the rice and mix it with finely chopped spring onion, ginger, a teaspoon of soy sauce and a dash of sesame oil. Set aside.
Cooking Process
Assembling the Moon Petals
On a flat surface, lay down the slices of lotus root. Spoon a small amount of the sticky rice mixture onto each slice and spread it evenly. The rice should adhere well and not spill over the edges.
Top each rice-covered lotus slice with another plain lotus root slice to create a sandwich-like structure. Secure the layers with a toothpick if necessary.
Steaming the Petals
Set up a steaming basket in a pot filled with water, ensuring the basket doesn't touch the water directly. Arrange the layered slices inside the basket.
Cover the pot and steam the lotus root slices for about 30 minutes or until the rice is cooked and the lotus root is tender. Use a cooking timer to track the time.
Creating the Sauce
While the petals are steaming, prepare the sauce. In a small pot, combine soy sauce, a tablespoon of honey, a tablespoon of sugar, and a splash of rice wine. Heat the mixture gently until the sugar dissolves, and the sauce thickens slightly.
Serving the Jiangsu Moon Petals
Once steamed, carefully remove the petals from the basket and place them on a serving plate. Drizzle the honey-soy sauce mixture over them, ensuring each piece is well coated but not drenched.
Garnish with a few jasmine flowers for a fragrant and visually appealing touch. For the best experience, serve the Jiangsu Moon Petals warm, right after cooking.
How to Enjoy Jiangsu Moon Petals
Jiangsu Moon Petals can be enjoyed as a standalone dish or as part of a larger Jiangsu-themed meal. Their subtle sweetness pairs beautifully with other traditional flavors like fish or tofu. For a feast that truly pays homage to Jiangsu's culinary heritage, consider including a light soup and a crisp stir-fry dish.
Sharing these moon petals with loved ones during celebrations enhances the experience, deepening connections and creating lasting memories. The combination of texture, flavor, and aroma brings both nourishment and delight, making it an exceptional dish for both experienced food lovers and newcomers to Chinese cuisine.