Chinese sticky rice wrapped in lotus leaf (Lo mai gai) from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 05, 2025

    I skipped the salty egg yokes for the filling because I ddid not have any and used 2 boneless skinless chicken thighs which came out to be about 50% more than asked for in the recipe and totally forgot the Chinese bacon even though I had then sliced and set out on the counter top. I looked like it was overwhelmed with filling when assembling the packages but once cooked, the rice expanded and it looked like a bit more filling would not be out of place. Overall, the seasoning for the rice and the filling were on point. Very enjoyable.

  • MOSteen on July 02, 2021

    When making the rice seasoning I substituted Mirin for the wine (I had an open bottle). I did not make the chicken and instead filled the rice with chopped water chestnuts (from one can) and pork sausage (one link per packet). It tastes great, but next time I would stay closer to the recipe proportions and add more stuff into the middle of the rice packets. Note: I used the parchment method and it worked perfectly. I also soaked the rice overnight. Edit: can use the Instant Pot on high pressure for 25 minutes, with a 5 minute natural release.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.