Lo Mai Gai (Sticky Rice in Lotus Leaves)

Lo mai gai is the dim sum parcel that arrives at the table wrapped in a dark green lotus leaf, its edges folded like a gift. Inside, glutinous rice is steamed with chicken, Chinese sausage, shiitake, and sometimes dried shrimp, each grain perfumed by the leaf’s earthy scent. It is substantial enough to be a meal on its own, and it always is. Soak the leaves until pliable, and don’t skimp on the filling.

An earthy leaf that perfumes every grain

The lotus leaf does real work: as the parcel steams, its subtle fragrance steeps into the sticky rice, and the filling’s juices soak into the grains. The lap cheong turns the rice sweet and smoky, while the chicken stays tender and the mushrooms add a deep savor. Wipe the leaves dry before wrapping so the rice doesn’t stick, then unwrap the parcel at the table and let the steam carry the scent around the room.

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