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

Recipe Ingredient

  • Pastry skin
  • 250g glutinous rice flour
  • 40g plain flour
  • ½ tsp salt
  • 110ml hot water
  • 1 tbsp lard, corn oil or vegetable shortening
  • Filling
  • 400g yam beans (bang kwang)
  • 25g dried Chinese mushrooms, soaked and shredded
  • 2 tbsp minced dried radish (choy poh)
  • 2 tbsp oil
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp pepper
  • 100ml water
  • 1 tbsp chopped coriander
  • Some banana leaves, cut into small discs


  1. To make the pastry skin: Sift the flours together and put into a mixing bowl with the salt. Stir in hot water and fat. Knead into a smooth dough. Cut into 18 to 20 even pieces. Roll out flat and wrap filling.
  2. Place dumplings onto a piece of banana leaf and steam for 10-15 minutes.
  3. To make filling: Shred yam beans finely. Heat oil and add dried radish, mushrooms and shredded yam beans. Stir-fry over high heat for 1-2 minutes, then add water. Season with salt, sugar and pepper to taste. Fry until vegetable turns soft and the sauce is thick. Add chopped coriander.
  4. Dish out into a colander to drain off any excess liquid. Cool completely before use.
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