Recipe Ingredient
- 225g glutinous rice
- 60g marinated pork
- 20g dried shrimps
- 1 salted egg yolk
- 20g black mushrooms
- 20g chestnuts (foong lut in Cantonese)
- 40g black-eye bean (mei tau)
- 5 pieces of bamboo leaves (soak in water)
- 1 piece of lotus leaf
- 5g black soya sauce
- 5g five-spice powder
- 5g sesame oil
- salt and pepper to taste
Instructions
- Ko means to wrap (in cantonese) and cheng means to steam. The term is a misnomer as the traditional rice dumplings are always cooked by boiling in water for four to eight hours, depending on size. Dumplings are usually steamed before serving.