• Prep Time 30 minutes
  • Cook Time >120 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 400g glutinous rice, washed and soaked overnight
  • 40g glutinous rice, washed and soaked overnight in water with a little blue food colouring and a squeeze of lime juice added
  • Some dried bamboo leaves and hempstring, soaked
  • Seasoning (A)
  • 2 tsp salt
  • 1 tsp Chinese five spice powder
  • Filling
  • 6 dried Chinese mushrooms, soaked and diced
  • 100g candied winter melon, (toong kwa tong), diced
  • 2 tbsp dried radish (choy poh), minced
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 1 tsp chopped garlic
  • 1 tsp chopped shallot
  • 1 tsp preserved soy bean paste (tau cheong)
  • 2 tbsp coriander powder, add 3 tbsp water and mix into a paste
  • Seasoning (B)
  • 1½ tsp pepper
  • 50g sugar
  • 1½ tsp salt


  1. Drain glutinous rice separately. Add seasoning (A) to the uncoloured rice and leave aside.
  2. Heat oil and sesame oil in a nonstick saucepan. Sauté garlic, shallot and dried radish until fragrant. Add soy bean paste and coriander paste. Fry until aromatic.
  3. Add mushrooms and candied winter melon. Stir-fry well then mix in seasoning. Fry until well combined. Dish out.
  4. Place two bamboo leaves together, fold into a cone then add 1 tsp of coloured glutinous rice. Top with 2 tbsp of uncoloured rice. Add 1 tbsp of filling followed by a heaped tablespoon of uncoloured rice.
  5. Fold down the bamboo leaves to enclose the rice and fold into a neat pyramid. Secure tightly with hempstring. Finish up the rice to make more dumplings.
  6. Bring a large pot of water to a boil. Add 1 tbsp of salt and sugar.
  7. Put in the dumplings and cook for 2 hours. If using a pressure cooker, cook for 45-50 minutes.

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