PURPOSE: A cooking method of folium nelumbinis flavored glutinous rice mixed with honey is provided to help eaters to savor traditional color and taste of folium nelumbinis flavored glutinous rice without using caramel coloring.CONSTITUTION: A cooking method of folium nelumbinis flavored glutinous rice mixed with honey comprises the following steps: soaking glutinous rice for 7-9 hours, dehydrating and steaming for 15-25 minutes mixing and brewing nelumbo nucifera gaertn in water mixing glutinous rice with nelumbo nucifera gaertn brewed water and steaming the same for 15-25 minutes adding salt to steamed glutinous rice mixing steamed glutinous rice with cinnamon powder, sesame oil, date, soy sauce, and folium nelumbinis fermentation liquid marinating a mixture by covering with a wet cloth and adding one or more of date, pine nut, and chestnut and covering with lotus leaf and steaming. The salt seasoning is manufactured by mixing 1.8 - 2.2 parts by weight of salt based on 400 parts by weight of glutinous rice. The nelumbo nucifera gaertn brew is performed by mixing 160-180 parts by weight of water with 19-21 parts by weight of nelumbo nucifera gaertn based on 400 parts by weight of glutinous rice and brewing the same in cold water for 4-6 minutes and additionally brewing for 9-11 minutes after water is boiled.COPYRIGHT KIPO 2013[Reference numerals] (S110) Primarily steaming glutinous rice (S120) Brewing nelumbo nucifera gaertn (S130) Secondarily steaming glutinous rice (S140) Salt (S150) Marinate a mixture (S160) Steam rice wrapped with lotus leaves본 발명은 연잎약밥의 조리방법에 관한 것으로서, 본 발명에 따른 연잎약밥의 조리방법은, 찹쌀을 불린 후 물기를 빼고 찌는 제1 찹쌀 찌는 단계 연자를 물에 혼합하여 우려내는 연자 우림 단계 상기 찹쌀에 연자 우린 물을 혼합하여 더 찌는 제2 찹쌀 찌는 단계 상기 찐 찹쌀에 소금 간을 하는 소금 간 단계 상기 찐 찹쌀에 계피가루, 참기름, 대추, 간장, 연잎발효액을 혼합한 후, 상기 혼합물을 젖은 면포로 덮어 재우는 재움 단계 및 상기 혼합물에 대추, 잣, 밤 중 하나 이상의 재료를 부가한 다음 연잎에 싸서 찌는 연잎 쌈 찌는 단계를 포함하여 구성된다.
