Apr 172012
 
Chinese sticky rice wrapped in lotus leaf
Chinese sticky rice wrapped in lotus leaf

Chinese sticky rice wrapped in lotus leaf

Chinese sticky rice wrapped in lotus leaf (nor mai gai) is a glutinous rice ball filled with chicken, mushrooms, Chinese sausage, dried shrimp, scallions, and other ingredients. It is steamed after wrapping the filling in a lotus leaf or, more commonly, a banana leaf in the US.

Sticky rice in lotus leaf unwrapped

Sticky rice in lotus leaf unwrapped

Unique in its appearance on the dim sum table, it demands attention from diners who are eager to unwrap it and taste the intriguing present inside. I’ve had good nor mai gai and some mediocre ones (the rice sometimes gets packed too dense). This dish is best with a little soy sauce since the rice is sometimes bland. I like nor mai gai but sometimes prefer its more flavorful cousin, nor mai fan (sticky rice).

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Dim Sum Guide: Chinese Sticky Rice

 Posted by on March 15, 2012 at 7:58 am  Food & Cooking  1 Response »
Mar 152012
 
Chinese sticky rice
Chinese sticky rice

Chinese sticky rice

Chinese sticky rice (nor mi fan) is made from glutinous rice mixed with bits of Chinese sausage, dried shrimp, scrambled egg, mushrooms, and scallions. Typically this rice dish is stuffed in a glass bowl which is then turned over onto a plate before serving.  The dish looks like a mound or pie made of rice; it’s even firm enough to slice with a knife and serve like pie. The contrasting flavors and textures of the rice, shrimp, sausages, eggs, and mushroom make this dish one of my favorites.

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