Recipe Ingredient
- 2.1kg glutinous rice, cleaned and strained dry, then seasoned with oil and salt
- 2.5kg green beans (skinless {luk tau}), soaked for three to four hours, then seasoned with five spice powder and salt
- 2.1kg yam, deep-fried and seasoned with chilli powder
- 1kg pork fat, marinated with five spice powder and chilli powder
- 3.6kg BBQ roast duck, seasoned with chicken granules and chilli powder
- 200g dried black mushrooms, soaked till soft
- 300g shallots, minced and fried until brown
- 300g five spice powder
- 80g fine salt
- 300g chicken granules
- 400g oil
- 1,000g fine sugar
- 300g chilli powder
- 1.2kg roasted pork belly, seasoned with chicken powder and chilli powder
- 40 salted egg yolks
- 80g black soya sauce (for serving)
- 600g light soya sauce (for serving)
Instructions
- Place three pieces of bamboo leaves vertically on top of a 1/2-piece lotus leaf.
- Place a mushroom in the centre and top up with some glutinous rice, followed by green beans. Flatten slightly with the base of your palm.
- Top with (layer by layer) the rest of the ingredients (diced).
- Lastly, top up with green beans and glutinous rice.
- To wrap, first fold in the left side (bamboo leaf and lotus leaf together) followed by the right side.
- Fold in the bottom edge and using both hands, hold it up and slightly knock it against the table (this is to make the ingredients more compact). Fold in the other side of the edge.
- To tie, use the bamboo straws and tie two rounds on both the edges.
- This is followed by another two rounds vertically on both sides.
- Repeat the above method until all ingredients are finished.
- Lower the bundle of dumplings into a big pot of boiling water. Water should be sufficient to cover all the dumplings. To ensure that the dumplings are evenly boiled, weigh down with something heavy on top.
- Let boil for four hours. When done, switch off the fire and allow the dumplings to remain in the hot water for three more hours.
- Remove and allow excess water to drain dry.
