Chinese Sticky Rice in Lotus Leaf (Nuomi Ji)

Guangdong Province — lo mai gai is a classic dim sum item with historical roots in Cantonese festival food; now one of the most ordered dim sum dishes worldwide

Nuomi ji (Lo mai gai): glutinous rice mixed with chicken, Chinese sausage, dried mushrooms, and dried shrimp, wrapped in dried lotus leaves and steamed. A dim sum cornerstone that combines multiple techniques: the glutinous rice must be par-cooked; the filling cooked separately and flavoured richly; the lotus leaf provides aromatic steam during cooking.

• Thai khao neeo horapa (sticky rice in banana leaf)
• Mexican tamales (masa wrapped in corn husk)
• Vietnamese banh chung (sticky rice in banana leaf)

Glutinous, savoury, perfumed with lotus leaf — the combination of sticky rice, chicken, and sausage is deeply satisfying