Inspired by: Dim-sum lo mai gai
- Vata seasonOct – Dec in the north
Sticky Rice in Lotus Leaf (Lo Mai Gai, Vegetarian)
- Serves
- 4
- Portion
- 1 parcel
- Time
- Soak 4 h · 1 h
- Texture
- Soft, sticky
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying (heavy)
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Glutinous (sticky) rice | 1½ cups, soaked 4 h | 300 g | 1500 g | |
| Peanuts | ⅓ cup, boiled soft | 50 g | 250 g | |
| Tofu, firm | pressed, diced | 120 g | 600 g | |
| Carrot | diced | 80 g | 400 g | |
| Edamame (shelled) | shelled | 60 g | 300 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Ginger, fresh | 2 tsp | 8 g | 40 g | |
| Star anise / Sichuan pepper / five-spice | ½ star anise, ground | 0.3 g | 1.5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 4 dried lotus leaves (or banana leaves) | 4 g | 20 g |
Method
How to cook it
Step 1: Steam soaked rice 25 minutes; season with half the soy and sesame oil.
Step 2: Sauté tofu, carrot, edamame, peanuts and ginger with remaining soy and star anise.
Step 3: Soften lotus leaves in hot water; layer rice, filling, rice; fold into parcels.
Step 4: Steam 25 minutes.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken, sausage and shiitake→Totofu, peanuts and edamame
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