Wash glutinous rice, pour water more than 5 times, and soak it for more than 3 hours.
Cut the chestnuts into 2~3 pieces, remove the seeds from the jujube, cut the walnuts into 3-4 pieces, and stir-fry them in a dry pan with sunflower seeds.

Place lotus leaves in a steamer, poke holes in places with a toothpick, put sufficiently soaked glutinous rice, kidney beans, rice, and soft pork, and melt half a tablespoon of salt in a rice bowl and pour water.
Wrap it well, open it with a toothpick, and make a hole in the top. If you cook rice on lotus leaves like this, I think it will taste better and be nutritious... It's a bit of a hassle to make it like this. I think it's more convenient to cook rice in a rice cooker, wrap it in lotus leaves, and steam it

Pour plenty of water into the steamer and cook rice for about 40 minutes, starting to boil over high heat. Then, the lotus leaf chalbap is made. I didn't sing enough, so I said it's too sincere...
I think the key point of lotus leaf rice is to soak it in glutinous rice

Mix the lotus leaf rice evenly, put 1 serving of rice in a lotus leaf, put nuts such as jujube, walnut, and sunflower seeds on top, and fix them with toothpicks. After making holes back and forth, put them in a steamer and steam them for about 20 minutes.
I thought the rice was too thick, so I sprayed about 5 spoons of water with a spoon and steamed it. Even if the lotus leaves are big, steam one serving of rice on one lotus leaf.

It's a nut lotus leaf rice that was taken out of the rice. Inside the well-stacked lotus leaves, full of sticky and savory rice