Lotus Leaf Wrapped Sticky Rice, also known as Lo Mai Gai (糯米鸡), is a classic Cantonese dim sum dish beloved for its aromatic, savory, and slightly sweet flavors. The dish features glutinous rice, marinated meats, mushrooms, and sometimes salted egg yolk, all wrapped in lotus leaves and steamed to perfection.

The lotus leaf imparts a fragrant, earthy aroma that infuses the rice, making every bite fragrant and comforting. Traditionally served in dim sum restaurants, it’s now also a popular homemade delicacy.

📝 Ingredients (Serves 2–3)

Main Ingredients:

1 cup glutinous rice (sticky rice)

150g chicken thighs, diced

50g Chinese sausage (lap cheong), sliced thin

3–4 dried shiitake mushrooms, soaked and sliced

1–2 salted egg yolks, optional, cut into pieces

2–3 lotus leaves, soaked in hot water until soft


Marinade for Chicken:

1 tbsp soy sauce

1 tsp oyster sauce

1 tsp Shaoxing wine

½ tsp sesame oil

½ tsp sugar

½ tsp cornstarch


Seasoning for Rice:

1 tsp soy sauce

1 tsp oyster sauce

½ tsp sesame oil

Salt and white pepper, to taste

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Sticky Rice

Rinse glutinous rice until water runs clear.

Soak for 3–4 hours or overnight for best texture.

Drain and steam the rice for 20–25 minutes until partially cooked.

Step 2: Marinate the Chicken

In a bowl, combine chicken pieces with soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and cornstarch.

Marinate for at least 30 minutes.

Step 3: Prepare Other Ingredients

  1. Slice soaked mushrooms and Chinese sausage.

  2. If using salted egg yolk, cut into smaller pieces.

Step 4: Assemble the Lotus Leaf Wrap

  1. Lay a softened lotus leaf flat and spoon 2–3 tbsp of partially cooked sticky rice in the center.

  2. Add marinated chicken, mushrooms, Chinese sausage, and optional salted egg yolk on top.

  3. Cover with another layer of sticky rice.

  4. Fold the lotus leaf to wrap tightly into a parcel. Secure with kitchen string if needed.

Step 5: Steam the Parcels

Place wrapped parcels in a steamer over boiling water.

Steam for 30–40 minutes until the chicken is cooked through and rice is tender.

Step 6: Serve

Carefully unwrap the lotus leaf to release the aromatic fragrance.

Serve hot, either directly in the leaf or on a plate for dim sum-style presentation.

🌿 Tips & Variations

Lotus Leaf: Soak thoroughly in hot water to make it pliable and easier to wrap.

Rice Texture: Partially cooking rice before wrapping ensures even cooking in the parcel.

Additions: Chestnuts, dried shrimp, or bamboo shoots can add extra flavor.

Storage: Steamed parcels can be refrigerated and reheated by steaming for a quick meal.

🍚 Serving & Experience

Lotus Leaf Wrapped Sticky Rice is fragrant, savory, and deeply comforting. Each bite delivers soft glutinous rice, juicy marinated chicken, and aromatic herbs from the lotus leaf.

It’s a dim sum favorite, perfect for brunch or special occasions, and its beautiful presentation in lotus leaves makes it a feast for both the eyes and the palate.