Lo Mai Gai (lotus Leaf Wrapped Sticky Rice)

Lo Mai Gai, also known as Lotus Leaf Wrapped Sticky Rice, is a classic dim sum dish in Cantonese cuisine. It features sticky rice filled with savory ingredients, wrapped in fragrant lotus leaves, and steamed to perfection.

Lo Mai Gai (lotus Leaf Wrapped Sticky Rice)

Ingredients

  • 2 cups glutinous rice, soaked for 2 hours
  • 8 dried shiitake mushrooms, soaked and sliced
  • 1/2 pound boneless, skinless chicken thighs, diced
  • 4 Chinese sausages, sliced
  • 1/4 cup dried shrimp, soaked
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 dried lotus leaves, soaked until pliable

Instructions

  1. Rinse the soaked glutinous rice and drain well.
  2. In a large bowl, mix the rice with the shiitake mushrooms, chicken, Chinese sausages, dried shrimp, oyster sauce, soy sauce, sesame oil, sugar, and salt.
  3. Divide the rice mixture into 4 portions.
  4. Place a portion of the rice mixture onto the center of each lotus leaf and wrap into a tight bundle.
  5. Place the wrapped rice bundles in a steamer and steam for 1 hour.
  6. Once cooked, unwrap the lotus leaves and serve the Lo Mai Gai hot.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
45g
Fat
12g

Supplies

Steaming basket Large bowl Steamer

Tools

Knife Cutting board Soaking bowl

Serving suggestions

Serve the Lo Mai Gai with a side of chili oil or soy sauce for extra flavor.

Tips & tricks

Soaking the lotus leaves until pliable is essential for easy wrapping and steaming.

Cost

$15