• Prep Time 30 minutes
  • Cook Time >120 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Ingredient

  • 300g glutinous rice, soaked for 2-3 hours and drained
  • 150g black eyed beans (mei tau), washed and soaked for 2-3 hours
  • 6 medium-sized dried mushrooms, soaked and halved
  • 12 dried chestnuts
  • 12 pieces of 2cm-length pandan leaves
  • 24 dried bamboo leaves, soaked overnight and washed hemp strings
  • (A):
  • 2 tbsp sliced shallots
  • 1 tbsp chopped garlic
  • 2 tbsp oil
  • (B):
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Seasoning for rice and beans:
  • 1/2 tbsp salt
  • 1 1/2 tbsp five spice powder
  • 1 tsp pepper
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp sugar
  • Seasoning for mushrooms and chestnuts:
  • 1 1/2 tbsp light soy sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp vegetarian oyster sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp sesame oil


  1. COMBINE rice and beans and place in a big basin. Add seasoning and set aside for 1-2 hours. Divide into 12 equal portions.
  2. Prepare chestnuts as you would for the Hong Kong dumplings. Combine prepared chestnuts and mushrooms together. Add seasoning and set aside.
  3. Heat oil in a wok and fry shallots and garlic until fragrant. Add seasoned rice and beans. Fry briskly. Dish up and set aside.
  4. Heat oil and sesame oil in (B) and fry ginger until aromatic. Pour in wine and stir-fry well. Add seasoned mushrooms and chestnuts. Fry for 2-3 minutes. Dish up.
  5. Fold 2 bamboo leaves into a conical shape. Put a piece of pandan leaf on the base, fill up with glutinous rice and beans mixture. Add a chestnut and one piece of mushroom. Add a little sauce. Cover with 2-3 tablespoons of rice mixture. Fold the leaves over the rice to form a pyramid shape. Tie with hemp string to secure the dumpling.
  6. Bring to boil a pot of water. Add 1/2 tbsp salt and 1 tbsp sugar, and drop in the dumplings to cook for 2-2 1/2 hours over medium heat. Top up with more boiling water to maintain water level at all times. Test if it is cooked, remove dumplings and hang it up so that the excess water will drip off. If a pressure cooker is used, cooking time is reduced to 45-60 minutes.
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