We made this for Chinese New Year and it was the perfect memory for my two little boys (who happen to be 1/2 Chinese 1/2 Italian). The recipe was really great even though we had to use banana leaves instead of lotus leaves.
I can't tell you how much I appreciate you making these videos. When I see one pop up on my list, I go, "I'm saving this for last, it will be the best."
I made this recipe today!! It was AMAZING! I am half Cantonese but I've always struggled with getting my flavours correct, as my family seem to decide their seasonings by some magic I can't fathom. But this recipe has resulted in a PERFECT sticky rice! So delicious! Thank you!
I am a Malaysian Chinese living in the US and have been looking for a good instructions on making Lo mai gai. Thank you for doing this video. I am excited to try it!
Finally a not complicated lo mai gai! i will try to make this for my mom she loves chinese cooking!♥️ Yyeeyy!!! Thank you!❤️ Here in the Philippines lotus leaves are quite expensive maybe I can substitute it with banana leaves thanks again!♥️😋😋😋
oh my gosh... whenever I see a recipe I get out my grocery list for ingredients to buy! everything is so clearly instructed..... and you're love of cooking really comes through... ! I've made quite a few of your recipes since I found your channel a few months ago... everything... and I mean everything... turned out perfectly.... delicious! I really wanted to thank you for your video on the Chinese sauces.. the different kinds available and what they are for and why.... I learned a lot .... I always do watching any of your recipes.....!
I have tasted this during my stay at Hongkong Airport in a day, it taste so good , it was really comforting during those hard day so I remember and search for this recipe and came across yours which similar. Thanks for sharing.
Mandy, thank you so much. I made these today and they are incredible. Better than NYC Chinatown dimsum restaurants! Adding the sauce to the rice is fantastic!
Yes, it’s delicious, I tried it and it was super yummy, I also garnished it with a little Spring Onions (chopped pieces). Another version I cooked was with adding Szechwan sauce, to give it a spicy tangy flavour, it came out Super. Thanks
A hint that the owner of our local dim sum restaurant gave me years ago is that these microwave beautifully! You can wrap them tightly in plastic wrap and freeze. Let them thaw completely then microwave, still in the wrap, for 2-3 minutes. It comes out pretty good!
Finally. These lo mai gai have always been my favorite dim sum. I've tried to figure them out a few times in the past with lousy results. I'm ready to try again. :)
This recipe is da bomb! It almost made my mother cry with joy when she tasted it. I cheekily added extra belly pork slices to it cos I love my meat and it tastes so good!
Oh my! Mandy, I can smell the aroma! Its so unique and special. I made this once a long while ago because I was craving it and I found some lotus leaves in a shop in Seattle. I didn't have dried shrimp but I did have sausage and mushrooms and of course chicken. Your recipe is so much better than the one I followed and your addition of the sauce to the rice is pure genius! Now I just have to procure some new lotus leaves..... I can't wait to make this again. Thank you Mandy. ..........so, now dreaming about the sublime aroma of lotus leaf infused treasures!
As soon as I can get some lotus leaves on line I will make this. It's my favorite "dimsum" dish. I used to eat it all the time in Chinatown in NYC when I lived there and I crave it now but I live in the country. Its the aroma of the lotus leaf that makes it so special I think. Ill keep you posted! Thanks again!
I haven't made this in years but will do so now. Mixing the leftover marinade/cooking sauce in with the rice is something I haven't seen before but will definitely do now. Thank you for making this video!
Started purchasing ingredients little by little at Kowloon grocery store last time I was there so I can put this together soon. All I need now are the leaves and a bigger steamer.
I tried your recipe because it sound so interesting, but I found the rice too mushy. I would suggest not to cooked the rice first, using raw rice and allowed to steam longer (like 90mins) this will give the rice more time to absorb the leaf's aroma also gives the rice more texture and body. I love your videos, you are so clear and the way you explain is so easy to follow too, you sound like my mom, who seem to know how to cook everything from birth. Keep up the great work and thank you. :D
I'm sure I will. I have a big Asian supermarket very close to me and can easily acquire most of the ingredients :D Now I just need to start cooking your fabulous recipes yay!!!
We couldn’t get Lotus leaves and see some recipes use bamboo leaves, so we got these. Is there much difference? The ones we normally buy use Lotus leaves.. guess might be a different flavour infused? Great recipe, trying now..
Hello Mandy, I have been following you for a long time! I live in France and I am a Chinese origin from my grandparents. I love all the recipes you share with us, I can meet the real Chinese cuisine like that. I have a question, can I use banana leaves instead of lotus or bamboo leaves, it's difficult to find that here. And how long can I keep them fresh? Thank you so much for all 💜
That looks delicious! Thanks for the recipe! A lot easier than joong! (Zhongzi) I know joong is a different food, but, most of the ingredients are the same! You’re adorable!
Ditto...I'm dying to make but live in the yukon where lotus leaf is not available ..I so love going for dim sum in Vancouver B.C. and having this tho...hope to get my hands on some lotus leaf one day and make it!!
Hello when I went to china I try fermented sticky rice with pork ( in a tringle shape)..it looks like it was wrapped in plantain leaves ..can you make this recie...I love them!
Because of the density of the package, cooking it from raw will take hours. My grandmothers and my mother-in-law does one wrapped in bamboo leaves that literally weighs in at 2/3 of a pound. It's usually filled with outer layer of glutinous rice and yellow mung beans, a piece of marinated pork belly, Chinese sausage, red beans, peanuts, dried shrimp and/or dried scallop, and a salted egg yolk. The whole package would be tied and hung from sticks so they would dangle in the boiling water pot for easy removal.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Really nice cute video, over the years of Dim Dum, I have always wondered the process of lotus leaf sticky rice. Just for pleasant conversation to those interested, personally Joke, Joke I like to "Culinary almost Cheat"(not really actually at all lol)(hint, hint, Same process to ask for special for Shrimp Dumplings) one of my favorite ways to enjoy is with the Authentic real deal Plum Sause dip that usually comes with peeking duck (Kind of where an almost jam meets a beautiful implied golden yellow glaze(non culinary expert perspective etc..) With of coarse, Hot Oil, and Salt, 3 thumbs up for the price of 2!! : ) For those into tips for also perfect flavor parings, especially for take out at home, I once discovered that, Angry Orchard Easy Apple (if you can find it) and quality ice cold Hard Apple Ciders in general, with what I just described was incredibly good as a perfect compliment paring to those things and Dim sum in general. -Thanks for such a Great informative video.
You are so very sweet! Your presentation is easy to understand and follow. " it's like opening a present" and other comments you make keep me coming back for more!
Good morning Mandy! YUM...this looks so delicious! It's something about that sticky rice that just makes your mouth water! Lol Can't wait to give this a try. If we can't get the lotus leaves, can we use a different type of wrap? Thanks so much! Have an awesome day! : ) Hugs from Texas!
Sticky rice chicken 😋 6:50 Is there any pretreatment to the Lotus leaf before using it like washing and rehydrating? Also could you show us a recipe that involve the cooking of poultry with Chinese medicinal herbs in a clay pot?
We made this for Chinese New Year and it was the perfect memory for my two little boys (who happen to be 1/2 Chinese 1/2 Italian). The recipe was really great even though we had to use banana leaves instead of lotus leaves.
I can't tell you how much I appreciate you making these videos. When I see one pop up on my list, I go, "I'm saving this for last, it will be the best."
Thank you for watching my videos always=)
Id love to say how much your videos have helped me cook. Literally couldn't make these amazing foods without you. You kick ass girl!
I made this recipe today!! It was AMAZING! I am half Cantonese but I've always struggled with getting my flavours correct, as my family seem to decide their seasonings by some magic I can't fathom. But this recipe has resulted in a PERFECT sticky rice! So delicious! Thank you!
I am a Malaysian Chinese living in the US and have been looking for a good instructions on making Lo mai gai. Thank you for doing this video. I am excited to try it!
Finally a not complicated lo mai gai! i will try to make this for my mom she loves chinese cooking!♥️ Yyeeyy!!! Thank you!❤️ Here in the Philippines lotus leaves are quite expensive maybe I can substitute it with banana leaves thanks again!♥️😋😋😋
Looking forward to making this for my son. His all time favorite when going to the tea house. Thanks Mandy for such a thorough presentation.
Thank you for watching my videos. Will love to know how it goes when you try=)
oh my gosh... whenever I see a recipe I get out my grocery list for ingredients to buy! everything is so clearly instructed..... and you're love of cooking really comes through... ! I've made quite a few of your recipes since I found your channel a few months ago... everything... and I mean everything... turned out perfectly.... delicious! I really wanted to thank you for your video on the Chinese sauces.. the different kinds available and what they are for and why.... I learned a lot .... I always do watching any of your recipes.....!
I have tasted this during my stay at Hongkong Airport in a day, it taste so good , it was really comforting during those hard day so I remember and search for this recipe and came across yours which similar. Thanks for sharing.
This is one of my favorite dim sum items and it's 2:15 AM and I'm SALIVATING!
You are a great teacher. Very clear and well paced instruction. You are careful about every step. And you anticipate the problems we may be facing....
I made them, and it was amazing! Your recipe was so easy to follow! Thank you!
This is the best version of this famous dish. I like the idea of using the sauce for the rice instead of using just soy sauce (for the rice).
Mandy, thank you so much. I made these today and they are incredible. Better than NYC Chinatown dimsum restaurants! Adding the sauce to the rice is fantastic!
Wow this is by far the easiest recipe I've seen for this dish. Thank you!
Yes, it’s delicious, I tried it and it was super yummy, I also garnished it with a little Spring Onions (chopped pieces). Another version I cooked was with adding Szechwan sauce, to give it a spicy tangy flavour, it came out Super. Thanks
A hint that the owner of our local dim sum restaurant gave me years ago is that these microwave beautifully! You can wrap them tightly in plastic wrap and freeze. Let them thaw completely then microwave, still in the wrap, for 2-3 minutes. It comes out pretty good!
Thank you for the tip. I think it might work
Finally. These lo mai gai have always been my favorite dim sum. I've tried to figure them out a few times in the past with lousy results. I'm ready to try again. :)
Its been 20 years since I've had these. Can't wait to make them.😍
I just made this today (March 23). Excellent recipe. Everybody loved it and thought it was tasty. Thanks Souped Up!
Nice! I am happy that you enjoyed the recipe.
I had this in London - I love it! The lotus leaf gives unique and unforgettable taste!
This recipe is da bomb! It almost made my mother cry with joy when she tasted it. I cheekily added extra belly pork slices to it cos I love my meat and it tastes so good!
Thumbs waay up for the extra pork belly!!❤❤
I absolutely loooove this channel, so many great dishes!!!
I'd recommend oiling the lotus leaf lightly so that the sticky rice won't stick as badly to the leaf when eating :)
I have been so inspired by your recipies! I made broccoli beef today using your cornstarch-egg white trick and it turned out super tender!
Thank you for watching and I am so happy that you enjoyed the recipe.
Whew it looks sooooo yummy. I wanna try this for lunch. Thanks so much for sharing. Looking forward for more delicious and easy to make recipes.
Oh awesome. I’m so glad you did this recipe. I’ve been wanted to do these ever since I saw them on someone’s travel video on dim sum. Thank you!
Never thought to use the soaking liquid of the mushroom to add to the sauce... Genius!
when you cook rice with rice cooker, try to add the soaking liquid of the mushroom and the rice will be very fragrant.
The most detailed instructions and the best recipe for this dish! Thanks so much for sharing! Great job!! Looooooove it!!!
She‘s awesome. I think her husband is American. I love listening to her speak English.
I am going to try this recipe I will let you know how it turned out. Thank you for sharing the recipe.
Oh my! Mandy, I can smell the aroma! Its so unique and special. I made this once a long while ago because I was craving it and I found some lotus leaves in a shop in Seattle. I didn't have dried shrimp but I did have sausage and mushrooms and of course chicken. Your recipe is so much better than the one I followed and your addition of the sauce to the rice is pure genius! Now I just have to procure some new lotus leaves..... I can't wait to make this again. Thank you Mandy. ..........so, now dreaming about the sublime aroma of lotus leaf infused treasures!
I am so happy that you like this recipe. Will love to know how it goes when you try.
As soon as I can get some lotus leaves on line I will make this. It's my favorite "dimsum" dish. I used to eat it all the time in Chinatown in NYC when I lived there and I crave it now but I live in the country. Its the aroma of the lotus leaf that makes it so special I think. Ill keep you posted! Thanks again!
I haven't made this in years but will do so now. Mixing the leftover marinade/cooking sauce in with the rice is something I haven't seen before but will definitely do now. Thank you for making this video!
This is my favorite rice dish (Dimsum), thank you very much for sharing and teaching us how to make it❤️
Mines too!!👌👍❤❤
My grandmother used to make this for us. Thank you for sharing your recipe. 😍
Very good recipe, nothing complicated thanks!
Now, I'm patiently waiting for Pheonix Claws, then I will be very pleased!!
thank you for this recipe, it is one of my favourite!
Oh wow, I'm salivating uncontrollably!
Thnx you for sharing this recipe I've been looking for this recipe as I always eat this at yum cha restaurant sooo yummy..
Thanks for the recipe. My daughter is obsessed with this
Amazing! I made it and stuffed a chicken with it - delicious !
Than you so much for sharing your wonderful recipes. I can't wait to eat like a super saiyan. 😋
Thank you so much for your video and recipe for the sticky rice we made it it was perfect
BEST COOKING CHANNELL FOR ASAIN FOOD THANK YOU
Started purchasing ingredients little by little at Kowloon grocery store last time I was there so I can put this together soon. All I need now are the leaves and a bigger steamer.
So excited - Have my lo ma gai all wrapped up and ready to steam for later! Next time am going to brave the rolling pin and try making your dumplings!
I tried your recipe because it sound so interesting, but I found the rice too mushy. I would suggest not to cooked the rice first, using raw rice and allowed to steam longer (like 90mins) this will give the rice more time to absorb the leaf's aroma also gives the rice more texture and body.
I love your videos, you are so clear and the way you explain is so easy to follow too, you sound like my mom, who seem to know how to cook everything from birth. Keep up the great work and thank you. :D
This chefs cooking makes me wanna eat...
I made this, and my family loved it. Thank you for sharing!!
Thank you Mandy!
yummy! thank you for sharing this recipe
My favorite when going out for tea brunch!
yes, it's a classic, love it! Can't wait to try this at home now!
So happy I found this channel!!!
Thank you for watching. Hope you keep enjoying my videos.
I'm sure I will. I have a big Asian supermarket very close to me and can easily acquire most of the ingredients :D Now I just need to start cooking your fabulous recipes yay!!!
I love your videos from Vancouver, Canada
We couldn’t get Lotus leaves and see some recipes use bamboo leaves, so we got these. Is there much difference? The ones we normally buy use Lotus leaves.. guess might be a different flavour infused? Great recipe, trying now..
Thank you so much!! It is my husband's favourite and i had no idea how to make it. I am just wondering can i make a lot and freeze some of them?
Delicious!!!! I've just discovered your videos, love your recipes!!
Although I speak spanish, your explanations are great!!!
Hello Mandy, I have been following you for a long time! I live in France and I am a Chinese origin from my grandparents. I love all the recipes you share with us, I can meet the real Chinese cuisine like that. I have a question, can I use banana leaves instead of lotus or bamboo leaves, it's difficult to find that here. And how long can I keep them fresh? Thank you so much for all 💜
That looks delicious! Thanks for the recipe! A lot easier than joong! (Zhongzi) I know joong is a different food, but, most of the ingredients are the same! You’re adorable!
see you next time! Love all your shows even though I cannot make this due to the impossibility of finding the correct wrapping
Thank you for watching my videos always. You can try with the banana leaf but it won't have the same aroma=)
Ditto...I'm dying to make but live in the yukon where lotus leaf is not available ..I so love going for dim sum in Vancouver B.C. and having this tho...hope to get my hands on some lotus leaf one day and make it!!
Mmmm...it looks yummy!, thanks for sharing yr video and recipe, I will cook it next time.
It's like a tamal made of rice. That's neat.
Looks so good. I have to try to make it someday. Quarenteen makes it hard to find the ingredients. Saved for later
I seriously can eat that whole platter next to you in one sitting. It looks scrumptious! Thank you for the recipe.
LOL!
Hello when I went to china I try fermented sticky rice with pork ( in a tringle shape)..it looks like it was wrapped in plantain leaves ..can you make this recie...I love them!
love the recipe. may have to cook the sticky rice ahead of time next time I make it at home.
It usually takes 25 minutes in the rice cooker. Doesn't really need to cook them ahead of the time.
Because of the density of the package, cooking it from raw will take hours.
My grandmothers and my mother-in-law does one wrapped in bamboo leaves that literally weighs in at 2/3 of a pound. It's usually filled with outer layer of glutinous rice and yellow mung beans, a piece of marinated pork belly, Chinese sausage, red beans, peanuts, dried shrimp and/or dried scallop, and a salted egg yolk. The whole package would be tied and hung from sticks so they would dangle in the boiling water pot for easy removal.
@@HeadlessChickenTOHi Headless chicken, I think you are referring to Zhongzi, not lo mai Gai (yum cha dish)
This is my favorite video you've made!
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USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
What is the other alternative leaves if I don’t have lotus leaves..watching from philippines...thanks
Really nice cute video, over the years of Dim Dum, I have always wondered the process of lotus leaf sticky rice. Just for pleasant conversation to those interested, personally Joke, Joke I like to "Culinary almost Cheat"(not really actually at all lol)(hint, hint, Same process to ask for special for Shrimp Dumplings) one of my favorite ways to enjoy is with the Authentic real deal Plum Sause dip that usually comes with peeking duck (Kind of where an almost jam meets a beautiful implied golden yellow glaze(non culinary expert perspective etc..) With of coarse, Hot Oil, and Salt, 3 thumbs up for the price of 2!!
: ) For those into tips for also perfect flavor parings, especially for take out at home, I once discovered that, Angry Orchard Easy Apple (if you can find it) and quality ice cold Hard Apple Ciders in general, with what I just described was incredibly good as a perfect compliment paring to those things and Dim sum in general.
-Thanks for such a Great informative video.
I so like the recipe of lotus leaf glutinous dumpling ...i will try make it bcz i tasted it when i was in SINGAPORE before..
I’m going to try this!! Thanks so much for sharing :-)
Let's get started!
Thank you
I will give this recipe a try but will probably substitute banana leaves for lotus leaves as they are hard to find. Thank you!
Yes, you can do that=) Will love to know how it goes when you try.
Wonderful! I can't wait to try it
Please please show us how to make honey walnut shrimp!!! Love all your videos you’re amazing!!!
Hallo Mandy...it is hard to look for lotus leaves here. Can I substitute with others?
That looks wonderful! Thank you 🤗
This looks so delicious!
You are so very sweet! Your presentation is easy to understand and follow. " it's like opening a present" and other comments you make keep me coming back for more!
Thank you for the nice compliment. I am happy that you enjoyed my video.
Any suggestions on what to use instead of shrimp (allergic)? Maybe more chicken?
Yes, you can add more chicken.
Excellent Mandy. Best
Are there any extra steps for freezing? I would like to freeze for consumption.
Looks so delicious
Son deliciosos! Mi marido me los hace....
WOWWWWWW! Looks sooooo yummy 😋👍 btw where you can buy lutos leaves?!
Hi, you can try to look for it in Chinese grocery or Asian market. They also have it on Amazon: amzn.to/2pwAV2E
Cooking it now, thanks for the recipe Mandy! 😀
What's the sauce you added to the rice
looks so very good.
Good morning Mandy! YUM...this looks so delicious! It's something about that sticky rice that just makes your mouth water! Lol Can't wait to give this a try. If we can't get the lotus leaves, can we use a different type of wrap? Thanks so much! Have an awesome day! : ) Hugs from Texas!
This is one of my favorite dim sum, I've been wanting to make it forever! I just need lotus leaves, I'm gonna make it this weekend 🙏🙏🙏 thank you!
Hiii !! I can’t find lotus leaf what else can I use ? Plantain leafs is it an option ?
Hello! Souped up recipes, How are you? Do we have to boil the lotus leaf before wrapping it or just washed the leaf. Thank you!
Thanks for watching. Just wash the leaf is fine.
Thanks
Sticky rice chicken 😋 6:50 Is there any pretreatment to the Lotus leaf before using it like washing and rehydrating? Also could you show us a recipe that involve the cooking of poultry with Chinese medicinal herbs in a clay pot?
Yes, you should wash it first. Sorry I didn't mention that in the video.
Thank you so much!
Nice menu to share
Dat looks good da sticky rice
I already have subscribed, you have great recipes, thank you
These look so so soo amazing!!