2 cm piece cekur root (sar keong), ground to a smooth paste
2 tsp ketumbar (coriander) powder
1 tsp salt
1 tbsp sugar
1 tsp pepper
Pour boiling water onto the bamboo leaves and soak it overnight. Clean and wipe the leaves with a damp cloth.
Soak glutinous rice overnight. Clean and drain dry.
Place rice and beans in a porous pan and steam for 50 minutes. Remove from steamer and mix well with (A).
Saute ground ingredients (B) in 1/4 cup oil. Stir till fragrant. Lower the flame then add in (C) and stir till meat is cooked. Mix in (D) and add seasoning. Stir-fry till it is well mixed and dry. Dish out and leave aside.
Place two bamboo leaves flat. Top up with glutinous rice and beans and add one tablespoon of filling and cover again with glutinous rice and beans.
To wrap, first fold in the left side followed by the right side. Fold in the bottom edge and use both hands to hold up. Fold in the other side of the edge and use bamboo straws to secure the parcel by tying around both sides of the peak.
Steam the pillow-like dumplings for 30-40 minutes.