Green rice is an early autumn delicacy said to have originated half a century ago in Vong village, close to Hanoi. The village experienced severe flooding and the villagers were forced to harvest their rice early. The hungry farmers decided to make the most of the situation and roasted the grains, then pounded them using a mortar and pestle to remove the husks. They accidentally stumbled on a delicious treat that can be used to enhance dishes, or as a special snack in its own right. You will need to start this recipe a day ahead.

300 g glutinous rice

½ teaspoon salt

5 dried Chinese mushrooms

70 g lotus seeds

4 pandan leaves

1½ tablespoons chicken fat or oil

3 red Asian shallots, diced

2 lap cheong sausages, diced

2 teaspoons fish sauce

½ teaspoon freshly ground black pepper

2 large dried lotus leaves

3 tablespoons green rice

2 tablespoons grated coconut

60 g fried shallots

½ teaspoon salt, extra

3 teaspoons fish sauce, extra

Soak the glutinous rice in cold water for 8 hours or overnight. Drain the rice and rinse it under cold running water until the water runs clear. Sprinkle the rice with the salt, place it in a steamer lined with muslin cloth and steam for 30 minutes.

Meanwhile, soak the dried mushrooms in warm water for 20 minutes. Drain and squeeze out any excess water. Remove the stems and chop the caps.

Cook the lotus seeds in boiling water for 20 minutes, then drain.

Break the pandan leaves into small pieces, place in a mortar and pound with a pestle. Wearing a kitchen glove, squeeze the leaves to extract the juice. Discard the leaves.

Heat the chicken fat or oil in a frying pan and fry the shallots until soft. Add the diced sausage and cook for 1 minute. Add the lotus seeds, mushrooms, fish sauce and pepper and cook for a further 2 minutes. Remove from the heat.

Soak the dried lotus leaves in warm water for 3 minutes, or until softened.

Put the steamed rice in a large bowl. Add the lotus seed mixture and pandan juice, along with the remaining ingredients. Divide the rice into two portions. Lay a lotus leaf, vein-side down, in a deep bowl. Place one portion of the rice in the centre of the leaf and lightly press down. Fold the sides of the lotus leaf over the rice and place a saucer on top. Turn the lotus leaf parcel over so the parcel is sitting on the saucer. Remove the bowl. The weight of the rice will help keep the leaf in place. Repeat with the remaining lotus leaf and rice.

Place the parcels on a steaming rack over rapidly boiling water, cover and steam for 30 minutes. Remove from the heat and carefully cut the parcels open.