Sticky Rice in Lotus Leaf Recipe (Lo Mai Gai - Authentic Hong Kong Dim Sum)
Sticky Rice in Lotus Leaf, known as Lo Mai Gai, is a traditional Hong Kong dim sum favorite featuring fragrant glutinous rice wrapped in lotus leaves and filled with savory chicken, Chinese sausage, mushrooms, and flavorful seasonings. The lotus leaf imparts a unique earthy aroma that makes this dish unforgettable.
Menu: Sticky Rice in Lotus Leaf (Lo Mai Gai)
Prep Time, Cook Time, Servings
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 lotus leaf parcels
Ingredients
For the Sticky Rice
- 2 cups glutinous rice
- Water for soaking
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Filling
- 250 grams boneless chicken thighs, diced
- 2 Chinese sausages (lap cheong), sliced
- 4 dried shiitake mushrooms, soaked and sliced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon Shaoxing wine (optional)
For Wrapping
- 4 large dried lotus leaves
- Hot water for soaking lotus leaves
Step-by-Step Instructions
Step 1: Soak the Rice
Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight. Drain well before cooking.
Step 2: Prepare the Lotus Leaves
Soak dried lotus leaves in hot water for 20–30 minutes until soft and pliable. Rinse gently and pat dry.
Step 3: Marinate the Chicken
Combine chicken with oyster sauce, soy sauce, sugar, sesame oil, cornstarch, and Shaoxing wine. Marinate for 20 minutes.
Step 4: Cook the Filling
Stir-fry chicken, Chinese sausage, and mushrooms until partially cooked and fragrant. Set aside.
Step 5: Steam the Rice
Steam the soaked glutinous rice for 25–30 minutes until tender. Toss with soy sauce and sesame oil while still warm.
Step 6: Assemble the Parcels
Lay a lotus leaf flat. Add a layer of sticky rice, followed by the filling, then cover with another layer of rice. Fold the lotus leaf securely into a parcel.
Step 7: Steam the Parcels
Place the wrapped parcels in a steamer and steam for 30–40 minutes to allow the flavors to blend and the lotus leaf aroma to infuse the rice.
Step 8: Serve
Carefully unwrap and serve hot. Enjoy the fragrant steam released when opening the lotus leaf.
Tips for Perfect Lo Mai Gai
- Soak glutinous rice long enough for even cooking.
- Use chicken thighs for juicier filling.
- Do not overfill the parcels.
- Lotus leaves add authentic aroma and flavor.
Common Mistakes to Avoid
- Insufficient rice soaking – uneven texture.
- Dry filling – overcooked chicken.
- Loose wrapping – parcels may open while steaming.
- Skipping lotus leaves – loses traditional flavor.
Extra Info / Insights
Lo Mai Gai is one of the most recognizable dim sum dishes in Hong Kong. The lotus leaf acts as a natural wrapper that infuses the sticky rice with a distinctive herbal fragrance. Traditionally, the dish is served in small parcels and enjoyed as a hearty dim sum item alongside tea.
Nutrition Information (Approximate per serving)
- Calories: 420 kcal
- Protein: 18g
- Carbohydrates: 58g
- Fat: 12g
- Sodium: 650mg
FAQ
- What is Lo Mai Gai? – A traditional Cantonese sticky rice dish wrapped in lotus leaves.
- Can I use banana leaves instead? – Yes, but lotus leaves provide the authentic flavor.
- Can I make it vegetarian? – Yes, replace meat with tofu and vegetables.
- Can I freeze it? – Yes, freeze after wrapping and steam when needed.
- Why use glutinous rice? – It provides the signature sticky texture.
Internal Links
Related recipes: Turnip Cake (Lo Bak Go), Cheung Fun
Conclusion
This Sticky Rice in Lotus Leaf (Lo Mai Gai) Recipe captures the authentic flavors of Hong Kong dim sum with fragrant lotus leaves, tender chicken, savory fillings, and perfectly steamed glutinous rice. A satisfying and traditional dish that's well worth making at home.
