This Chinese sticky rice, aka lo mai gai, is the perfect stick-to-your ribs kind of meal.
It’s been getting chilly. All of a sudden it got really cold. So cold that we can see our breath in the air and had to pull our puffer jackets and mittens out. We’ve been going on long sunset walks and I’m just about frozen when we get home. All I want after being out in the cold is something warm, hearty, and filling. Chinese sticky rice is the perfect thing, and best of all, it’s getting close to lunar new year too.
What is Chinese sticky rice/lo mai gai?
Lo mai gai is a classic Cantonese dim sum dish. If you’ve been to dim sum, you’ve probably ordered a steaming basket of little leaf wrapped parcels filled with sticky rice, chicken, chinese sausage, and a shiitake mushroom or two. They’re a crowd favorite and it’s easy to understand why: a tasty little package with everything you need right inside.
I’ve made lo mai gai with lotus leaves (this is the standard Cantonese way) and I’ve made them with parchment paper (a convenient hack) but my favorite way to make lo mai gai is the way I’m most familiar with: the Singapore-style overturned bowl. All the ingredients are packed into a bowl, steamed, flipped over onto a plate, and served hot. The sauce melts down into the sticky rice, the toppings glisten prettily, and your lo mai gai is there for you, a perfect plate of sweet and savory umami flavors.
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