Fresh leaves must be soaked for 2 to 3 hours and parboiled before use. Wrap food against the underside unless you want the food to be tinted green.
Dried leaves should be soaked about an hour then rinsed before use. Chef Lam Wan Loong suggests lining lotus leaves with bamboo leaves to keep glutinous rice mixtures from sticking to the leaves.
Lotus Leaf Wraps - Warmed lotus leaves are filled with rice, mushrooms, chicken, shrimp, and seasonings.
Sticky Rice Wrapped In Lotus Leaves - The rice is flavored with dried shrimp, mushrooms, shallots and soy and sesame sauce.
Brandon Jew's Lotus Leaf Wrapped Sticky Rice - Lotus-leaf-wrapped sticky rice with Chinese sausage, peanuts, sweet sticky rice and chives.