Found a recipe in my file for lor mai kai. Tried it this morning while the tots were sleeping. It's usually eaten as a snack and can be found in dim sum places and called hor yip fan if it's wrapped in lotus leaves. There are many variations. Confusing, but nevertheless, very tasty. Here's my first attempt. I used a small glass ramkin for the mold, and added chicken, shitake mushrooms, seasonings, and steamed glutinious rice. Didn't use lap cheong to help reduce the fat content. A small portion goes a long way as it's very filling. Thanks El for your inspiration. Used a recipe from Amy Beh for this one:
400g glutinous rice, rinsed and soaked for at least 4–5 hours or preferably overnight
200g chicken, chopped into bite-sized pieces
1 Chinese sausage, sliced
2 Chinese mushrooms, soaked and cubed
3/4 tbsp chopped garlic
1/2 tbsp chopped ginger
1 tbsp sesame oil
1/2 cup water
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp thick soy sauce
1 tsp Shao Hsing Hua Tiau wine
Salt and pepper to taste
3/4 tsp sugar or to taste
Drain soaked glutinous rice in a colander. Heat sesame oil and fry ginger and garlic until fragrant. Add chicken, mushrooms and seasoning ingredients.
Toss well to combine. Add glutinous rice to mix. Pour in water and stir until water is absorbed into the rice.
Arrange a few sliced sausages into each deep bowl. Spoon glutinous rice into the bowl until almost full to the brim.
Press slightly. Steam the filled bowls over a medium heat for 30–35 minutes or until rice is done. Turn out the rice and serve immediately.
Note: a little tedious to prepare, but makes a nice addition to a dim sum branch for the family.