Best Glutinous Rice Wraps or Lo Mai Kai Recipe
This mouth-watering glutinous rice or lo mai kai will require quite some time to make. On the bright side, you can make a huge bunch of these wraps, steam them, and freeze them for some other time. Another tip: you don’t really need to utilize lotus leaves.
In the event that you can get them, most certainly use them. They add an intriguing flavour to the rice as it steams. In any case, we found that parchment paper additionally functions admirably for this.
Here’s how to make this glutinous rice wraps or lo mai kai:
Ingredients for this lo mai kai:
- dried hemp string
- dried lotus leaves
- 3 cups of glutinous rice
- 30 pcs dried lotus seeds
- 30 g dried oysters
- 5 dried shiitake mushroom
- 35 g dried prawns
- 3 cups water
- 1 tbsp sesame oil
- 3 tbsp oyster sauce
- 2 tbsp canola oil
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock powder
Instructions to make lo mai kai:
- Fry the dried oyster and mushroom with the open-lid cooking function of the La gourmet pressure cooker.
- Put in the lotus seed, oyster sauce, light soy sauce, dark soy sauce, rice, chicken stock, sugar, salt, and pepper.
- Add in 3 cups of water. Stir. Let it cook for 12 minutes as set by the pressure cooker. This may differ from another brand of pressure cooker. La gourmet pressure cooker has fuzzy logic that automatically adjusts pressure and temperature.
- Wrap the cooked rice into the lotus leaf. Lo mai kai just wouldn’t be something similar without the lotus leaf. Besides the fact that it keeps it all intact, however, it adds that unobtrusive scent to the dish.
Lotus leaves are normally sold at Asian general stores or the wet market, and they should be soaked in water for an hour prior to being utilized to wrap up the rice. In the event that you don’t can’t observe lotus leaves, you actually can make this recipe utilizing parchment paper. Note that this won’t give it the traditional glutinous rice taste.
You can serve your glutinous rice wraps with a little bean stew oil or permit them to cool, place into cooler packs, and keep them up for some other time! At the point when you’re prepared to eat them, simply steam them right out of the cooler for around 30 minutes.
Lo mai kai are best when they are hot and right out of the liner. To eat, eliminate the string that is maintaining a level of control and cautiously open up the lotus leaf. They can likewise be eaten later in the day, and simply should be steamed, and they freeze well.
How to prepare the lotus leaves?
Here are the means to prepare the dried lotus leaves:
In the first place, fill an enormous bowl or any compartment sufficiently huge to fit the leaves with water.
Then, at that point, drench the dried lotus leaves until they rehydrate completely. It will require essentially 60 minutes.
From that point forward, heat a huge pot of water to the point of boiling. Blanch the leaves for five minutes or somewhat longer until they are softened completely. The leaves might break when you use them to wrap the rice on the off chance that they are still solid and unbending.
Eliminate them from the water, then clean them with a sodden material to clean it off any soil.
Cut back the abundance whenever required. I favour managing the leaves as per the size required prior to drenching and whitening them. This progression is useful in light of the fact that I don’t have an enormous holder to fit the untrimmed leaves.
Here is how to wrap your lo mai kai in lotus leaf:
Cut back the overabundance of the leaf prior to wrapping. The leaves are too large for one part except if you intend to make an enormous Lotus Leaf Rice wraps shared by a couple of individuals.
Place the leaf with the tip of the stem pointing down in a shallow bowl.
Arrange the lo mai kai at the base most piece of the leaf bundle. You can put the extra ingredients on the top as well. This is so that it remains on top considering that it will be turned overturned while serving.
Add the seared rice into the leaf and press to marginally pack it.
Overlap the leaf inwards like shutting an envelope.
Switch the wrap so the tip of the stem is confronting vertically.
Put the lo mai kai on a plate or liner crate, cover it if conceivable to stay away from water buildup from dropping onto the rice parcel while steaming.
Steam for twenty minutes over medium hotness.
Take out the lo mai gai from the steamer. Remove the highest point of the leaf to uncover the rice, then, at that point, embellish it with daintily cut scallion and red bean stew to serve.
Note: The motivation behind steaming the rice isn’t to cook it since it is as of now pan-seared. Steaming is intended to aroma the rice with the flavour and fragrance of the leaf. The fragrance of the lotus leaf will get more grounded assuming you steam it longer. It requires something like twenty minutes of steaming to get the rice imbued with lotus leaf smell and flavour.
The following are four methods for making this glutinous rice dish better for health.
- With a slight bend from the standard thing, add butternut squash shapes (or pumpkin) into the dish to add a characteristic touch of pleasantness to the appetizing flavours while additionally lighting up the dish for certain tones. Besides being a complex carb that can assist you with feeling more full while eating less rice, squash and pumpkin are loaded with nutrition and a natural source of antioxidants for better health.
- Low sodium chicken stock is utilized in this recipe to restrict the sodium consumption, decreasing the risk of hypertension and other medical conditions. Assuming you have additional time, you can make your own chicken stock by boiling chicken bones with water and a huge touch of salt.
- We can use chicken filets as a better yet rich wellspring of protein. To defeat the tacky surface of overcooked chicken bosoms, we added some corn flour to the chicken and diminished the cooking time.
- Glutinous rice has a chewier and starchier surface when contrasted with customary long-grain rice. With a normally better flavour profile, it gives a flavorful taste and nicer texture. Nonetheless, it is the most noteworthy the glycaemic file among all the rice types accessible on the lookout.
Hope these tips will help you craft the best lo mai kai!
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