Recipe Ingredient
- 700g glutinous rice, soaked overnight
- Some screwpine leaves, cut into 4 cm lengths
- Dried bamboo leaves, washed and soaked for several hours
- Hemp strings for tying
- 2 tbsp salt
- 1 tbsp sugar
- Filling
- 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
- Seasoning (combined)
- 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
Instructions
- 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.
- 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.
To prepare the filling:
To assemble the dumplings:
