Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Steamed Nyonya Bean Dumplings Recipe by Amy Beh
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Ingredients
500g glutinous rice
100g black-eye beans, soaked for 4-5 hours
Bamboo leaves and straws for wrapping
(A):
1/2 cup oil
1/4 cup meat stock
1 tsp salt
Filling (B) Grind finely:
8 shallots
3 cloves garlic
(C):
400g fatty meat or chicken meat
150g roasted peanuts, coarsely pounded
100g tung kuah (candied melon strips), diced
(D):
2 cm piece cekur root (sar keong), ground to a smooth paste
2 tsp ketumbar (coriander) powder
Seasoning:
1 tsp salt
1 tbsp sugar
1 tsp pepper
Method
Pour boiling water onto the bamboo leaves and soak it overnight. Clean and wipe the leaves with a damp cloth.
Soak glutinous rice overnight. Clean and drain dry.
Place rice and beans in a porous pan and steam for 50 minutes. Remove from steamer and mix well with (A).
Saute ground ingredients (B) in 1/4 cup oil. Stir till fragrant. Lower the flame then add in (C) and stir till meat is cooked. Mix in (D) and add seasoning. Stir-fry till it is well mixed and dry. Dish out and leave aside.
Place two bamboo leaves flat. Top up with glutinous rice and beans and add one tablespoon of filling and cover again with glutinous rice and beans.
To wrap, first fold in the left side followed by the right side. Fold in the bottom edge and use both hands to hold up. Fold in the other side of the edge and use bamboo straws to secure the parcel by tying around both sides of the "peak".
Steam the pillow-like dumplings for 30-40 minutes.
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