If you want to make a classic treat that’s often served during yum cha hours—lo mai gai is perfect. Lo mai gai is sticky rice wrapped in lotus leaves, but with so many delicious extras it will make you ask for seconds.
This dish tantalizes all your senses with delectable aromas tantalizing you before you eat and all the yummy ingredients you see beckoning you to take a bite that excites your tongue and creates an adventure in eating.
While these dim sum delicacies aren’t difficult to make, getting all the ingredients can be a bit of a task unless you have an Asian market near you. It requires Chinese sausage, cured pork belly, salted duck egg yolk, lotus leaves and glutinous rice, just to mention a few. You’ll also need a steamer to make this right. However, once you get all the ingredients the rest is just easy and it’s so delicious it’s worth the extra effort.
When you use Chinese cured pork belly, you don’t need to cook it before you add it to the sticky rice. You’ll also love how the addition of the salted egg yolk adds interest to the dish by creating a high contrast to the pork.
This dish also freezes well, which is another reason to cook extra. You simply take them from your freezer and put them into the steamer with no need for defrosting. Allow them to steam for 30 minutes so it thaws and warms the inside of each. Having these in your freezer means you can quickly prepare a special meal with very little effort when the need arises, even when that special meal is just for you.
You can also make this ahead and use it later. If you plan on doing this, make a few extra because you won’t be able to wait once you inhale the incredible scent it emits when cooked. All you have to do is allow each of the wraps to cool, then refrigerate them. When you’re ready to serve them, simply steam them for 15 to 20 minutes to ensure they’re warmed throughout and serve.