500g glutinous rice, rinsed and soaked for at least 4 hours
1¼ tsp alkaline water (kan sui)
Dried bamboo leaves, boiled till soft and wiped dry
Red bean paste filling
250g red beans, washed and soaked overnight
200g castor sugar
To prepare red bean paste: Cook beans in a pot of water till soft.
Drain off the liquid and blend or process the cooked beans to form a smooth paste.
Put the bean paste in a non-stick saucepan and cook until dry. Add sugar and stir until sugar dissolves, then add in oil.
Stir slowly until the mixture turns into a smooth paste.
Remove the paste and allow it to cool completely. Divide the red bean paste to make very small balls.
For the dumplings: Mix the glutinous rice with the alkaline water for about 15 minutes.
Take 2 bamboo leaves and fold into a cone. Put a tablespoon of rice in the cone and add a ball of red bean paste. Cover with more glutinous rice. Shape the cone well and secure with hempstring. Repeat the process to make more dumplings.
Boil the dumplings in rapidly boiling water for 3½-4 hours. Drain the dumplings well before serving.