Sticky rice in lotus leaf, known as lo mai gai in Cantonese, is a beloved dim sum classic: glutinous rice steamed with savory fillings like chicken, Chinese sausage, and mushrooms, all wrapped in a fragrant lotus leaf. The leaf imparts a subtle, earthy aroma while keeping the rice moist and tender. This home version delivers the same restaurant-quality experience with a streamlined method that works in a standard steamer.
Ingredients
- 2 cups (400 g) glutinous rice (also called sweet rice or sticky rice)
- 6 dried lotus leaves (or 4 large ones)
- 8 dried shiitake mushrooms
- 1 cup (240 ml) hot water (for soaking mushrooms)
- 2 boneless, skinless chicken thighs (about 10 oz / 280 g), cut into 1-inch pieces
- 2 Chinese sausages (lop cheong), sliced diagonally into ¼-inch rounds
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) dark soy sauce (for color; optional)
- 1 teaspoon (5 g) sugar
- ½ teaspoon (2 g) white pepper
- 1 tablespoon (15 ml) vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup (240 ml) reserved mushroom soaking liquid (see step 2)
- 1 teaspoon (5 ml) sesame oil
- Salt to taste
Instructions
- Soak the rice: Rinse the glutinous rice under cold water until the water runs clear. Place it in a large bowl, cover with cold water by 2 inches, and soak for at least 2 hours (or overnight). Drain well before using.
- Soak the mushrooms and lotus leaves: In a small bowl, soak the dried shiitake mushrooms in 1 cup (240 ml) hot water for 30 minutes until soft. Squeeze out excess liquid, remove stems, and slice the caps thinly. Reserve the soaking liquid. In a separate large bowl or sink, submerge the lotus leaves in warm water for 30 minutes until pliable. Pat dry with a clean towel.
- Marinate the chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon oyster sauce, 1 teaspoon soy sauce, ½ teaspoon sugar, and ¼ teaspoon white pepper. Mix well and let marinate for 15 minutes 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, stir-fry for 30 seconds until fragrant. Add the chicken (with marinade) and cook for 3–4 minutes until lightly browned but not fully cooked through. Add the sliced mushrooms and Chinese sausage, stir-fry for another 2 minutes. Add the remaining 1 tablespoon oyster sauce, 1 tablespoon soy sauce, dark soy sauce (if using), ½ teaspoon sugar, and ¼ teaspoon white pepper. Pour in ½ cup (120 ml) of the reserved mushroom liquid. Bring to a simmer, then reduce heat to low and cook for 2 minutes. Turn off heat and stir in the sesame oil. Set aside. The chicken will finish cooking during steaming.
- Season the rice: In a large bowl, toss the drained glutinous rice with the remaining ½ cup (120 ml) of mushroom soaking liquid, 1 tablespoon soy sauce, and a pinch of salt. Mix well so the rice is evenly coated.
- Assemble the parcels: Cut each lotus leaf in half if using large ones (you want roughly 8–10-inch squares). Place one leaf piece shiny-side up on a work surface. Spoon about ⅓ cup of the seasoned rice onto the center, spreading it into a 4-inch square. Top with 2–3 tablespoons of the filling (including some sauce). Cover with another ⅓ cup of rice, pressing gently to seal. Fold the sides of the leaf over the rice like a parcel, then fold the top and bottom to enclose. Repeat with remaining leaves and filling. You should make 6 parcels.
- Steam: Arrange the parcels seam-side down in a bamboo steamer or metal steamer lined with parchment paper (leave space between them for steam circulation). Fill a wok or large pot with 2 inches of water and bring to a rolling boil. Place the steamer over the boiling water, cover, and steam over medium-high heat for 45 minutes. Check the water level halfway through and add more boiling water if needed.
- Rest and serve: Carefully remove the steamer from the heat. Let the parcels rest for 5 minutes before unwrapping. Serve hot, directly in the leaf or unwrapped on a plate.
Tips
- Soaking is non-negotiable: Glutinous rice needs at least 2 hours of soaking to steam properly. Skipping this leads to hard, undercooked grains. If you’re short on time, use the quick-soak method: cover rice with boiling water and let sit for 1 hour.
- Lotus leaf substitutes: If you can’t find lotus leaves, use parchment paper or banana leaves (soaked if dried). Banana leaves give a different, slightly sweet aroma; parchment is neutral. The dish will still taste good but won’t have the signature lotus fragrance.
- Don’t overfill: Leave at least 1 inch of leaf margin on all sides when wrapping. Overfilled parcels tear during steaming, and the rice can spill out.
- Steam, don’t boil: Keep the water at a steady boil, but not so vigorous that it splashes into the parcels. Use a steamer basket that fits your pot snugly.
Serving Suggestions
Serve lo mai gai as part of a dim sum spread with other small plates like har gow (shrimp dumplings) or siu mai (pork dumplings). Pair with a pot of hot jasmine tea or Chinese pu-erh tea to cut through the richness. For a complete meal, add a side of stir-fried greens like gai lan (Chinese broccoli) with garlic. Each parcel is a generous appetizer; two parcels make a satisfying main course for lunch.
Variations
- Vegetarian: Omit the chicken and sausage. Add 1 cup (150 g) of diced firm tofu (pressed and pan-fried) and ½ cup (75 g) of diced carrots or water chestnuts. Use mushroom-flavored soy sauce instead of oyster sauce (or use vegetarian oyster sauce).
- Pork version: Replace chicken with 10 oz (280 g) of pork belly, sliced thin. Marinate the same way, and increase steaming time to 50 minutes to ensure the pork is tender.
- Seafood twist: Add ½ cup (75 g) of small dried shrimp, soaked for 15 minutes, to the filling along with the chicken. Or top each parcel with a fresh scallop before steaming—cook for the same 45 minutes.
- Spicy kick: Add 1 tablespoon of chili garlic sauce or a chopped fresh red chili to the filling in step 4.
Storage and Reheating
Store leftover parcels in an airtight container in the refrigerator for up to 3 days. To reheat, steam the parcels (still wrapped in the leaf) over boiling water for 15–20 minutes, or until heated through. You can also microwave a single parcel on a plate, covered with a damp paper towel, for 2–3 minutes on high—the texture will be softer but still good. For longer storage, wrap each parcel tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then steam for 25–30 minutes until piping hot. Do not reheat more than once.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? No—glutinous rice (also called sweet rice) has a unique sticky, chewy texture that is essential. Regular rice will not hold together and will taste different. If you can’t find glutinous rice, you can use sushi rice, but the result will be less authentic and stickier than usual.
Do I have to use dried lotus leaves? Yes, dried lotus leaves are the traditional wrapper and are available at Asian grocery stores or online. They must be soaked before use. If you have fresh lotus leaves (rare outside Asia), you can use them directly without soaking, but they are harder to find.
Can I make this ahead of time? Yes, you can assemble the parcels a day ahead and keep them refrigerated, then steam them just before serving. Add 10 minutes to the steaming time if steaming straight from the fridge. You can also freeze uncooked parcels for up to 1 month; steam from frozen for 60 minutes.
Why is my rice too dry or too wet? Dry rice usually means you didn’t add enough liquid or steamed too long. Ensure you use the full 1 cup (240 ml) of mushroom liquid to season the rice. Wet rice can happen if you over-soaked the rice (more than 12 hours) or if the parcels are too tight, trapping excess steam. Drain the rice well after soaking and don’t press the parcels too firmly.
Can I cook this in a rice cooker? You can cook the seasoned rice in a rice cooker with the same liquid amount, but you won’t get the lotus leaf aroma. For the full experience, steaming is best. If using a rice cooker, cook the rice separately, then wrap and steam for 20 minutes just to heat through.
Is the chicken safe if it’s not fully cooked before steaming? Yes, the chicken is partially cooked in the wok, but it finishes cooking during the 45-minute steam. The final internal temperature will easily reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Check with a thermometer if you’re unsure—insert it into the center of a parcel after steaming.
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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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