This is one of my husband's favourite meals-sticky rice wrapped in Lotus leaves. Various meats and ingredients are placed in the center of the rice bundle. You can add spices, sauces, mushrooms, herbs, even a chile or some garlic and ginger.
Years ago we had a foster daughter, Mai, who was from Vietnam and she would make a similiar recipe. She used half Jasmine and half sticky rice which makes for a lighter dish. She often would place a piece of preserved duck egg in each parcel. There are many "treasures" that you can bury in the middle of these rice packets according to your preferences.
I am sure this type of recipe originated in China and as Chinese migrated to various South East Asian countries they included local ingredients in their old family recipes for these special rice parcels. Many in China use bamboo leaves instead of lotus leaves, but I love the fragrance and taste the lotusleaves impart to these parcels. Banana leaves are also a popular wrapper for these sticky rice parcels. There are dessert versions that contain sweet beans and fruits.
Thai Lotus Wraps (Nor My Gai)
This popular dim sum dish is made with a great Thai slant in Chinese-Thai restuarants and homes in Thailand. It is made by steaming lotus or banana leaves filled with sticky rice, Thai Sausages, and other vegetables.
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