Lo mai gai is the Cantonese dim sum made from glutinous rice wrapped in lotus leaves and steamed.
The name literally means “glutinous rice chicken,” reflecting the dish’s traditional filling. A portion typically combines sticky rice with chicken, Chinese mushrooms, and Chinese sausage; dried shrimp, scallions, or salted egg may also appear. The mixture is wrapped in a softened lotus leaf and steamed until the rice is tender and fragrant.
Lo mai gai is a familiar part of yum cha, the Cantonese tradition of drinking tea while sharing small dishes. Its lotus-leaf wrapping does more than create a striking presentation: steaming releases a subtle vegetal aroma into the rice and helps keep the filling moist. Restaurants may serve it as a large parcel or a smaller takeaway-style portion.
It is easy to confuse lo mai gai with zongzi because both use glutinous rice and leaf wrapping. Zongzi are most strongly associated with the Dragon Boat Festival and are commonly wrapped in bamboo leaves, often in a pyramid or tetrahedral shape. Lo mai gai is a Cantonese dim sum dish, usually rectangular or parcel-shaped, and conventionally includes chicken.