Sticky Rice in Leaves (Lo Mai Gai) Recipe

Sticky rice in leaves, known as lo mai gai in Cantonese, is a classic dim sum dish of glutinous rice, savory fillings, and aromatic seasonings, all wrapped in a lotus leaf and steamed until tender. The leaf imparts a subtle, earthy fragrance while keeping the rice moist and flavorful. This recipe delivers the authentic restaurant experience at home, with a rich filling of chicken, Chinese sausage, and mushrooms.

Ingredients

2 cups (400 g) glutinous rice (also called sweet rice or sticky rice)
2 dried lotus leaves
2 boneless, skinless chicken thighs (about 300 g / 10 oz), cut into 1-inch pieces
2 Chinese sausages (lop cheong), sliced diagonally
6 dried shiitake mushrooms, rehydrated and sliced (reserve soaking liquid)
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) dark soy sauce (for color)
1 teaspoon (5 g) sugar
1/2 teaspoon (2 g) white pepper
1/2 teaspoon (2 g) salt, plus more to taste
2 tablespoons (30 ml) vegetable oil
1/2 cup (120 ml) chicken broth or water

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in cold water for at least 2 hours, or overnight. Drain well before using.
Soak the dried lotus leaves in warm water for 30 minutes, or until pliable. Pat dry and cut each leaf in half (you will have 4 half-leaves).
In a bowl, combine the chicken pieces, half of the oyster sauce, half of the soy sauce, and a pinch of white pepper. Marinate for 15 minutes.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the Chinese sausage and stir-fry for 1 minute until fragrant. Remove and set aside.
In the same wok, add the remaining oil. SautÃ© the shallots and garlic until soft, about 1 minute. Add the marinated chicken and cook until browned on all sides, about 3-4 minutes.
Add the sliced shiitake mushrooms, cooked sausage, and the remaining oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and salt. Stir to combine.
Add the drained glutinous rice and stir-fry for 2 minutes, coating the rice with the sauce. Pour in the chicken broth (or water) and the reserved mushroom soaking liquid (about 1/2 cup / 120 ml total). Stir well and cook for 2 minutes, allowing the liquid to be absorbed.
Prepare a steamer. Place the lotus leaf halves on a work surface. Divide the rice mixture evenly among the four leaves (about 1 cup / 200 g each). Fold the leaf over the filling, then fold in the sides, and roll to form a tight packet. Secure with kitchen twine if needed.
Place the packets in the steamer basket, seam side down. Steam over high heat for 45 minutes, or until the rice is fully cooked and tender. Check the water level periodically and add more boiling water as needed.
Let the packets rest for 5 minutes before serving. Unwrap at the table.

Tips

Soaking the rice is essential: Do not skip soaking the glutinous rice. It needs the moisture to steam properly; unsoaked rice will remain hard and chewy.
Use the mushroom water: The liquid used to rehydrate the shiitake mushrooms is full of flavor. Strain it and use it in place of some of the chicken broth for a deeper, more savory taste.
Don’t overfill: Leave room in the lotus leaf packet for the rice to expand as it cooks. Overfilled packets may burst open during steaming.
Substitute for lotus leaves: If you can’t find lotus leaves, you can use banana leaves (which give a different, sweeter aroma) or even parchment paper. The dish will still be delicious, though the flavor will differ.

Serving Suggestions

Serve the sticky rice packets hot as part of a dim sum spread, alongside other small plates like har gow (shrimp dumplings) and siu mai (pork dumplings). They also make a satisfying main course with a side of stir-fried greens, such as bok choy or gai lan (Chinese broccoli).

Variations

Vegetarian version: Omit the chicken and sausage, and add extra mushrooms, diced firm tofu, and a handful of frozen peas and carrots. Use vegetable broth and vegetarian oyster sauce (or mushroom sauce).
Pork version: Replace the chicken with 300 g (10 oz) of boneless pork belly, cut into small cubes. Cook the pork a little longer until rendered and browned.
Shrimp version: Add 150 g (5 oz) of small, peeled shrimp (fresh or frozen) to the filling. Add them in the last 2 minutes of stir-frying to avoid overcooking.

Storage and Reheating

Store leftover sticky rice packets in an airtight container in the refrigerator for up to 3 days. To reheat, steam the packets over boiling water for 10-15 minutes, or until heated through. You can also microwave them (covered) for 2-3 minutes, but the texture will be softer. For longer storage, freeze the steamed packets for up to 1 month; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use regular rice instead of glutinous rice? No, glutinous rice (also called sweet rice or sticky rice) is essential for the sticky, chewy texture. Regular rice will not produce the same result.

How do I rehydrate dried shiitake mushrooms? Soak the mushrooms in warm water for 20-30 minutes until soft. Squeeze out excess water, remove the stems, and slice. Reserve the soaking liquid for flavor.

Can I prepare these ahead of time? Yes, you can assemble the packets and keep them refrigerated for up to 24 hours before steaming. Add an extra 10 minutes to the steaming time if steaming from cold.

What if I don’t have a steamer? You can use a large pot with a steaming rack or a colander placed over boiling water. Make sure the lid fits tightly and the water doesn’t touch the packets.

Why is my rice still hard after steaming? The rice may not have been soaked long enough, or there wasn’t enough liquid in the filling. Ensure you soak the rice for at least 2 hours and add the full amount of broth/water.

Can I make this in a rice cooker? Yes, you can cook the seasoned rice mixture in a rice cooker with the appropriate amount of liquid (about 1.5 cups / 360 ml total). Then wrap the cooked rice and filling in leaves and steam for 10 minutes to infuse the leaf aroma.

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