Lotus Wrapped Rice

Cuisine: Chinese

Cook Time: 1 Hour 15 Minutes

Serves: 1

Lotus wrapped rice, also known as Lo Mai Gai, is a dish that you will not get enough of. Each portion consists of sticky rice mixed with sauces, meats, vegetables that come together beautifully wrapped in a lotus leaf and steamed. Learn how to make lotus-wrapped rice for a guaranteed hit at your next dinner party! 

List of ingredients:

  • Dried lotus leaves - 4
  • Chinese sausages - 2
  • Dried shrimp - ⅓ cup
  • Shiitake mushrooms - 2 cups, chopped
  • Oyster mushrooms - 2 cups, chopped
  • Sticky rice - 4 cups
  • Vegetable oil - 2 tablespoons
  • Dark soy sauce - 1 tsp
  • Garlic - 4 cloves, minced
  • Carrot - 1 medium, chopped finely
  • Chicken broth - 1 cup
  • Ground pepper - ½ teaspoon
  • Sesame oil - 1 teaspoon
  • Shallot - 1, chopped finely
  • Salt for taste


An explosion of flavours wrapped up in lotus leaves


  1. Soak the sticky rice in water for 2-12 hours. You can do this the previous night. 
  2. Rinse the dried lotus leaves, and then soak them in warm water for an hour.
  3. Soak the Chinese sausages in hot water for 15 minutes. Once the casings puff up, peel them off and then slice the sausages. 
  4. Soak the dried shrimp in hot water for 2-3 minutes. 


  1. In a pot, without adding any oil, sauté the Chinese sausages until they brown a little. Set them aside.
  2. In the same pot, fry the dried shrimp for 2-3 minutes. Set aside.
  3. Add the vegetable oil to the pot. Once the oil has heated, add the garlic.
  4. After 10-15 seconds, add the carrots and mushrooms. Sauté for about two minutes.
  5. Add the sticky rice and soy sauce. Sauté until everything is well combined. 
  6. Pour the chicken broth in, and allow it to come to a boil. 
  7. Add the salt and pepper, cover the pot, lower the flame and leave it be for 5 minutes. 
  8. Once done, turn off the flame and mix the dried shrimp into the pot. 
  9. Dry your lotus leaves and place each in a bowl, pushing them down to the bottom. 
  10. In another pot, pour water into half the pot and either place a steamer over it or place a wire rack above the water level. Cover the pot and turn the flame on to medium heat. 

Assembly & Steaming:

  1. In each lotus leaf bowl, first place some Chinese sausages. 
  2. Next, scoop a generous portion of the rice mixture. Drizzle some sesame oil and then fold the overhang of the lotus leaves over the rice to seal it. 
  3. Place these lotus-wrapped rice packages in the steamer or on the wire rack once the pot of water comes to a boil. Steam them on low heat for 25-30 minutes. 
  4. Best served inverted onto a plate. Serve these a couple of minutes after taking them off the heat. Cut open the lotus leaves and dig in!

Chef Tip: If you enjoy spice, soak some chopped red chilies in soy sauce. It will make for a great sauce to go with your lotus-wrapped rice. 

Leave your guests in awe with this incredible meal. This lotus-wrapped rice recipe is not just a recipe for a delicious meal but a fun experience to cook and to eat! Of course, everyone’s going to be asking you for the recipe - hit the share button to gain plenty of popularity!

Quick Bites

Fun Fact

• The Great Wall of China was built during the Ming dynasty in the 15th and 16th centuries.

• The workers used a porridge made of sticky rice, the same used in lo mai hai (rice wrapped in lotus leaf), as a mortar to hold the wall’s stones together. So basically the Great Wall of China is held together by sticky rice. How sticky was this sticky rice? 

Historical Fact

• Sticky rice wrapped in lotus leaves, also known as “Lo Mai Gai” originated in the night markets of Guangzhou.

• In its earliest form, this dish was made by steaming sticky rice with salted chicken and sausage in a bowl made of china.

Nutrition Fact

• A medium sized serving of around 170g contains 326 calories, 62g of carbohydrates, 2g of fat and 13g of protein.

• Sticky rice has selenium along with other minerals and vitamins that acts an antioxidants and lower risk of severe chronic diseases like diabetes and oxidative stress. It also speeds up the metabolism by enzyme creation and hormonal balance.