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荷叶饼 – Lotus Leaf Bread

Lotus Leaf Bread – 荷叶饼 (hé yè bǐng)



Makes 6 pieces



Sugar 2g
All Purpose Flour 250g
Warm water 150g
Yeast 2g
Oil (for brushing on dough)


  1. Mix sugar, warm water and yeast until it bubbled
  2. In a large bowl or sturdy flat work space, pour about half the flour in and make a well in the middle
  3. Pour the yeast mixture into the well
  4. Start kneading, the dough may be a bit wet and sticky at this point, but keep working. Alternatively you may use a mixer with a dough hook starting from Step 2.
  5. When the dough is firm and elastic, place in a lightly oiled boil. Brush a little oil over the dough and let it rise.
  6. Once the dough had doubled in its size separate it into 6 even portions


  1. Roll out the dough into a flat circle and fold in half
  2. On the half circle, press the teeth of a clean flat comb to make five even indentations to make a fan shape.
  3. Use your fingers to shape the dough into a lotus leaf shape
  4. Leave to rise for another 15 minutes

Tip: You may find the shaping technique in picture instructions on the original page given below.


  1. Steam using a steamer basket lined with greased proof paper for about 20 minutes

Original recipe from xiachufang. This recipe is mentioned in The Feast, Chapter 22

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