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

Recipe Ingredient

  • 550g glutinous rice, soaked for 2 to 3 hours and drained
  • Seasoning (A):
  • 2 tbsp salt
  • 1 tbsp sugar
  • 2 tbsp oil
  • 30 dried bamboo leaves, soaked till soft
  • Hemp strings, soaked
  • Filling:
  • 200g yam, diced
  • 50g dried shrimps, coarsely chopped
  • 100g Chinese sausages (optional), cut at a slant
  • 5 dried mushrooms, soaked and quartered
  • 2 tbsp oil
  • Seasoning (B):
  • 1 tbsp {Lee Kum Kee} Premium oyster sauce with dried scallops
  • 1/2 tbsp {ng heong fun} (Chinese five spice powder)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp light soy sauce
  • 1 1/2 tbsp sugar
  • 1 tbsp sesame oil
  • 1/2 tsp chicken stock granules


  1. Marinate glutinous rice with seasoning (A) for two hours. Set aside.
  2. Heat oil in a wok, fry dried shrimps till fragrant. Add yam and mushrooms. Fry well. Add seasoning (B) to mix.
  3. Dish out and add Chinese sausages to mix.
  4. Fold bamboo leaves into a cone, add one tablespoon of seasoned rice then one tablespoon of filling. Top up with another tablespoon of glutinous rice. Tie with hemp string in bundles of 10 dumplings.
  5. Put into a pressure cooker containing enough boiling water. Cook for 45 to 50 minutes or boil the traditional way as you would for the Vegetarian-Style Nyonya Dumplings.
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