Dried bamboo leaves, washed and soaked for several hours
Hemp strings for tying
2 tbsp salt
1 tbsp sugar
5 shallots, minced
2 tbsp chopped garlic
½ cup oil
3 tsp preserved soya bean paste (tau cheong)
7 tbsp coriander powder (ground ketumbar), mixed with 170ml water into a paste
450g belly pork, skin removed and cut into very small cubes
12-14 dried mushrooms, soaked and diced
100g candied winter melon, diced
3 tsp pepper
5½-6 tbsp sugar or to taste
1 tbsp thick soy sauce
1 tbsp light soy sauce
2½-3 tsp salt or to taste
½ tsp ground black pepper
[To prepare the filling]: Heat oil in a non-stick pan, fry shallots and garlic until aromatic.
Add soya bean paste and coriander paste. Fry until fragrant.
Add pork, winter melon and mushrooms, and mix in combined seasoning. Fry until pork is heated through. Dish out and set aside.
[To assemble the dumplings]: Overlap 2 bamboo leaves lengthways then fold into a cone. Fill the cone with glutinous rice. Spoon a heaped tablespoon of filling over.
Top up with more glutinous rice and cover with a piece of screwpine leaf. Press down to compress the dumpling. Wrap into a pyramid shape. Tie tightly with hemp string to secure. Repeat until all the ingredients are used up.
Bring a large pot of water to a boil. Add salt and sugar then put in the dumplings and immerse them completely. Cook in rapidly boiling water for 2-2½ hours. Remove the dumplings and hang them to drain off excess water.