38-40 bamboo leaves, washed and soaked for several hours
Dried China grass or hempstring, soaked
Palm sugar syrup
300g palm sugar (gula melaka)
2 screwpine leaves, knotted
Wash and soak glutinous rice for several hours or preferably overnight.
Drain well in a colander and stir in alkaline water. Leave aside for a maximum of 30-35 minutes but not much longer.
To wrap the dumpling: Take a piece of bamboo leaf and fold into a cone shape. Fill with a tablespoon of glutinous rice and wrap into a cone. Secure with hempstring.
Bring a large pot of water to a boil and put in the bundles of dumplings, making sure that they are covered with water. Boil for 2½-3 hours.
Add boiling water whenever necessary to maintain the water level at all times. Remove dumplings and hang up to dry. Serve with palm sugar syrup.
To prepare palm syrup
Boil water, palm sugar and screwpine leaves in a saucepan. Once it comes to a boil reduce the heat and simmer until syrup thickens slightly. Strain the syrup to remove any impurities and store in a clean dry glass jar.