• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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.

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