China Lo Mai Gai (Lotus Leaf Sticky Rice)
Lo mai gai, or lotus leaf sticky rice, is a beloved dim sum dish featuring fragrant sticky rice wrapped in lotus leaves and steamed to perfection. Traditionally filled with savory ingredients like chicken, Chinese sausage, mushrooms, and shrimp, this dish delivers a rich, umami-packed flavor. The lotus leaves infuse the rice with a distinct earthy aroma, making it an irresistible comfort food. Originating from Cantonese cuisine, it is often enjoyed during festivals and as part of a dim sum spread. Lotus leaf sticky rice showcases the harmony of texture and flavor that defines Chinese cooking.
Recipe Servings: 6–8
Prep Time
20 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
1 hour
Total Time
5 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (400 g) glutinous rice
- 6–8 dried lotus leaves
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (15 ml) oyster sauce
- 1 Tsp (5 ml) sesame oil
- 1 Tbsp (15 ml) vegetable oil
- 2 cloves garlic, minced
- 1 cup (200 g) boneless chicken thighs, diced
- ½ cup (75 g) shiitake mushrooms, soaked and sliced
- ¼ cup (50 g) cooked shrimp, chopped
- 2 links (100 g) Chinese sausage, sliced (optional)
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (15 ml) oyster sauce
- ½ tsp (2 g) sugar
- ½ tsp (2 g) white pepper
Directions
- Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Soak the lotus leaves in warm water for 2–3 hours until soft and pliable. Rinse thoroughly and set aside.
- Drain the soaked rice and steam it in a bamboo steamer or rice cooker for 20–25 minutes until just tender.
- Transfer the steamed rice to a bowl and mix it with soy sauce, oyster sauce, and sesame oil. Set aside.
- Heat vegetable oil in a skillet over medium heat. Add the garlic and stir-fry until fragrant.
- Add the diced chicken, mushrooms, shrimp, and Chinese sausage, if using. Stir-fry for 3–4 minutes.
- Add soy sauce, oyster sauce, sugar, and white pepper. Mix well and cook for another 2 minutes. Remove from heat.
- Cut each lotus leaf into two halves if they are large. Pat dry.
- Place one lotus leaf on a clean surface and spoon a layer of sticky rice (about 2–3 tablespoons/30–35 g) onto the center.
- Add 2–3 tablespoons (30–45 g) of the filling on top of the rice and then cover with another layer of rice.
- Fold the lotus leaf over the filling to create a neat parcel, securing it with kitchen twine if necessary.
- Arrange the wrapped parcels in a steamer basket, leaving space between them for steam to circulate.
- Steam over boiling water for 30–40 minutes.
- Remove the parcels from the steamer and serve hot.
- Unwrap the lotus leaves just before eating to enjoy the aromatic, flavorful sticky rice.
Prepare the Rice and Wrapper:
Prepare the Filling:
Assemble, Steam, and Serve:
Notes
- For a vegetarian version, replace chicken and shrimp with diced tofu or additional mushrooms, and use vegetarian oyster sauce.
- Lotus leaves can be found in Asian grocery stores, usually dried.
- Leftovers can be stored in the refrigerator and reheated by steaming.
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