• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 700g glutinous rice, washed and soaked overnight, drained
  • 125g lotus seeds, soaked for 1-2 hours until plumped up
  • 500g split green beans (lok tau peen), soaked for several hours
  • 12 pieces dried chestnuts
  • 300g roast duck (buy from the roast duck stall)
  • 300g roast chicken (buy from the chicken rice stall)
  • 100g dried prawns, soaked
  • 12 medium-sized black mushrooms, soaked
  • 12 salted egg yolks
  • (A) - Seasoning for the rice:
  • 2 tbsp light soy sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp dark soy sauce
  • (B) - Seasoning for the meat:
  • 1 tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp five spice powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • (C) - Seasoning for the split green beans and lotus seeds:
  • 1 tbsp salt
  • 1/2 tbsp sugar
  • 2 tbsp chopped garlic
  • 3 tbsp corn oil
  • 36 pieces dried bamboo leaves, soaked overnight hemp strings


  1. COMBINE glutinous rice with seasoning (A). Mix well and set aside. Heat 1 tablespoon oil in a wok, and saute 1 tablespoon chopped garlic until fragrant. Add in rice and stir-fry well for 1-2 minutes. Dish up and set aside.
  2. Boil dried chestnuts in 3 cups of water for 30 minutes until soft. Remove traces of skin and set aside.
  3. Season duck, chicken, dried prawns, mushrooms and chestnuts with ingredients (B). Heat 2 tablespoons of oil and saute the remaining garlic until fragrant. Add the seasoned meat. Stir-fry well, set aside.
  4. Season split green beans and lotus seeds with ingredients (C). Set aside.
  5. Arrange 2 bamboo leaves on top of each other. Put 3 tablespoons of glutinous rice on the leaves. Add 1 tablespoon of split green beans and 3 lotus seeds in the centre. Place a piece of chicken, a piece of duck, a chestnut, 1 black mushroom, some dried prawns and a salted egg yolk. Top up with 2 tablespoons of glutinous rice.
  6. Cover with a piece of bamboo leaf, fold the bamboo leaves and tuck in the edges neatly. Bring both the two ends together and tuck in the edges to form a longish shape of dumpling or a pillow-shaped dumpling. Secure dumpling with hemp string at intervals, pull tight and knot twice to secure the entire packet.
  7. Place prepared dumplings slowly into a pot of boiling water. Add a tablespoon of salt. Boil for 1 1/2-2 hours or until dumplings are cooked. Cooking time will be shortened to almost half if a pressure cooker is used.

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