Sticky Rice in Lotus Leaf Recipe (Lo Mai Gai)

Sticky rice wrapped in lotus leaf, known as lo mai gai in Cantonese, is a beloved dim sum classic. Fragrant glutinous rice is steamed with savory fillings like Chinese sausage, mushrooms, and chicken, all wrapped in a lotus leaf that imparts a subtle, earthy aroma. This version is designed for the home cook, delivering that familiar steamy, fragrant parcel without a bamboo steamer.

Ingredients

2 cups (400 g) glutinous rice (also called sweet rice or sticky rice)
6 dried lotus leaves
8 dried shiitake mushrooms
1/2 cup (120 ml) hot water (for soaking mushrooms)
2 Chinese sausages (lop cheong), thinly sliced
1/2 lb (225 g) boneless, skinless chicken thighs, cut into 1/2-inch cubes
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) dark soy sauce (for color)
1 teaspoon (5 g) sugar
1/2 teaspoon (2.5 g) white pepper
2 tablespoons (30 ml) vegetable oil
2 cloves garlic, minced
1 shallot, finely chopped
1/2 cup (120 ml) chicken stock (or water)
2 scallions, thinly sliced (for garnish, optional)

Instructions

Soak the rice: Rinse the glutinous rice in cold water until the water runs clear. Place it in a large bowl and cover with cold water by 2 inches. Soak for at least 2 hours, or overnight. Drain well before using.
Soak the lotus leaves: While the rice soaks, place the dried lotus leaves in a large bowl or sink and cover with hot tap water. Place a plate on top to keep them submerged. Soak for 1-2 hours, until soft and pliable. Gently wipe each leaf with a damp cloth to remove any grit, but keep them intact.
Rehydrate the mushrooms: In a small bowl, soak the dried shiitake mushrooms in 1/2 cup (120 ml) hot water for 30 minutes, until soft. Remove the mushrooms, squeeze out excess liquid, and slice thinly (discard the stems). Reserve the soaking liquid.
Marinate the chicken: In a medium bowl, combine the chicken cubes with 1 tablespoon of the oyster sauce, 1 teaspoon of soy sauce, the sugar, and white pepper. Mix well and set aside while you prepare the other ingredients.
Cook the filling: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and shallot, and stir-fry for 30 seconds until fragrant. Add the Chinese sausage and stir-fry for 2 minutes. Add the marinated chicken and cook, stirring, until the chicken is no longer pink on the outside, about 3 minutes.
Add the mushrooms and seasonings: Add the sliced shiitake mushrooms, the remaining 1 tablespoon oyster sauce, the remaining 2 teaspoons soy sauce, and the dark soy sauce. Stir to combine. Pour in the chicken stock and the reserved mushroom soaking liquid (be careful to leave any sediment behind). Bring to a simmer and cook for 2 minutes. Turn off the heat.
Combine with rice: Add the drained glutinous rice to the wok with the filling. Stir well so every grain is coated with the sauce. The mixture should look glossy and slightly wet. If it looks dry, add a few tablespoons of water.
Wrap the parcels: Cut the lotus leaves in half (or into quarters if they are very large). You want pieces big enough to wrap a generous scoop of rice. Place a leaf shiny-side up on a work surface. Place about 3/4 cup of the rice mixture in the center. Fold the bottom of the leaf over the rice, then the sides, and roll it up tightly to form a neat parcel. Secure with kitchen twine or simply tuck the ends under. Repeat with the remaining leaves and rice.
Steam the parcels: Arrange the parcels in a steamer basket or on a heatproof plate that fits inside a large pot with a tight-fitting lid. Add water to the pot, making sure it does not touch the parcels. Bring the water to a boil, then reduce to a gentle simmer. Cover and steam for 45 minutes to 1 hour, or until the rice is fully tender and translucent. Check the water level occasionally and add more boiling water if needed.
Rest and serve: Carefully remove the parcels from the steamer. Let them rest for 5 minutes before unwrapping. Serve hot, garnished with sliced scallions if desired.

Tips

Soaking is not optional: Glutinous rice needs a long soak to cook through properly. If you skip it, the rice will be hard and chalky in the center even after extended steaming.
Don’t overfill: If you put too much rice in each leaf, the parcel will be bulky and difficult to seal, and the rice may not cook evenly. Use about 3/4 cup per parcel.
Substitutions: No Chinese sausage? Use diced lap cheong or substitute with diced bacon or smoked ham. No lotus leaves? You can use large banana leaves (soaked and wiped) or even parchment paper, but you will lose the distinctive lotus aroma.
Common mistake: Skipping the dark soy sauce. It adds a beautiful caramel color and a deeper flavor. If you don’t have it, use regular soy sauce, but the color will be lighter.

Serving Suggestions

Serve the lotus leaf parcels as part of a dim sum spread alongside other small plates like har gow (shrimp dumplings) or siu mai. They also make a satisfying meal on their own with a side of steamed greens or a simple soup. Unwrap the leaf at the table to release the fragrant steam.

Variations

Vegetarian: Omit the chicken and sausage. Add extra mushrooms, diced firm tofu, and a handful of frozen peas and carrots. Use vegetable stock and increase the soy sauce slightly.
Seafood: Add small, peeled shrimp or diced firm white fish to the filling. Add them in the last few minutes of cooking the filling so they don’t overcook.
Spicy: Add a teaspoon of chili garlic sauce or a chopped fresh red chili to the filling for a kick.

Storage and Reheating

Store any leftover wrapped parcels in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 15-20 minutes until hot throughout. You can also microwave a single parcel on a plate covered with a damp paper towel for 2-3 minutes, but the rice will be softer and less distinct. For longer storage, freeze the parcels in a zip-top bag for up to 1 month. Reheat from frozen by steaming for 30-40 minutes.

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 chewy, sticky texture that defines this dish. Regular rice will not work the same way.

Where do I buy lotus leaves? Lotus leaves are sold dried in Asian grocery stores, usually in the dried goods aisle. They are also available online. If you can’t find them, banana leaves are a good substitute.

Can I prepare this ahead of time? Yes! You can assemble the parcels a day in advance and keep them refrigerated. Just steam them for an additional 10 minutes to ensure they are heated through. They are also great for freezing before steaming.

Why is my rice still hard after steaming? This usually means the rice wasn’t soaked long enough, or the parcels were too tightly packed and the steam couldn’t circulate. Make sure to soak the rice for at least 2 hours and don’t overfill the leaves.

Can I cook this in a rice cooker? It’s not recommended, as the lotus leaf parcels need direct steam to cook properly. A steamer or a large pot with a steamer basket works best.

What if I don’t have Chinese sausage? You can substitute with diced bacon, smoked ham, or even a few slices of lap cheong (which is the same sausage). The flavor will change slightly, but it will still be delicious.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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