Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)

Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.

Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.

Assembled by method 1

It keeps the original taste of the sticky rice and thus forms a strong contrast with the savory filling. We can taste the layers of taste by each bite.

Wrapped by method 2

The sweet rice is well flavored by the sauces of other ingredients. We get uniform taste compared with method 1.  Which one do you like?

4.75 from 4 votes

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Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)

Prep Time

2 hrs

Cook Time

40 mins

Total Time

2 hrs 40 mins

 

Lo Mai Gai–Cantonese steamed sticky rice in lotus leaf

Course:

staple

Cuisine:

Cantonese

Keyword:

steamed, Sticky Rice

Servings: 3 making 3 ones

Calories: 2934 kcal

Author: Elaine

Ingredients

• 1.5
  cup
  sticky rice
  , either short grain or long grain
• 4
  lotus leaves
• 2
  tbsp.
  cooking oil
• 1
  sweet sausage
  , lop cheong
• 1
  cup
  sliced Chinese cured pork belly
  , lop yok
• 5
  hydrated dried shiitake mushrooms
• 1
  thumb ginger
• 2
  garlic
  , sliced
• 2
  green onion
  , white and green part separated
• 1
  chicken leg
  , bone removed and cut into small pieces
• 1/2
  tbsp.
  light soy sauce
• 1
  tbsp.
  dark soy sauce
• 1
  tbsp.
  oyster sauce
• salted duck egg yolk
  , for method 1

Chicken marinating

• pinch
  of salt
• 1/2
  tbsp.
  light soy sauce
• 1/2
  tbsp.
  oyster sauce
• dash of pepper

Instructions

1. Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
2. Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
3. Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
4. Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
5. Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
6. Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
7. Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
8. Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
9. Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Nutrition Facts

Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)

Amount Per Serving

Calories 2934
Calories from Fat 2340

% Daily Value*

Fat 260g400%

Saturated Fat 91g569%

Cholesterol 429mg143%

Sodium 1047mg46%

Potassium 1106mg32%

Carbohydrates 83g28%

Fiber 3g13%

Protein 57g114%

Vitamin A 190IU4%

Vitamin C 3.4mg4%

Calcium 47mg5%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.