Assorted Bean Dumplings Recipe

by Amy Beh

  • 350g glutinous rice, washed and soaked overnight
  • 80g red beans
  • 80g black-eyed beans
  • 50g split green peas (lok tau peen)
  • 70g lotus seeds
  • 1 tsp sesame oil
  • 3 tsp corn oil
  • 1 tsp chopped shallots


  • 3 tbsp light soy sauce
  • 2 tbsp chicken stock granules
  • 1 tsp Chinese five spice powder
  • 1 tsp pepper
  • ½ tsp thick soy sauce
  • 1 tbsp sugar
  • Some bamboo leaves and hempstring, soaked


  1. Soak the red beans, black-eyed beans, split green peas and lotus seeds separately overnight. Drain. Heat sesame oil and corn oil in a wok, fry shallots until fragrant.
  2. Add red beans, black-eyed beans and lotus seeds. Stir-fry well. Add glutinous rice and split green peas. Mix in seasoning and toss and fry for 2-3 minutes. Dish out.
  3. Overlap two bamboo leaves and fold into a cone. Fill the cone with 3 tbsp rice mixture, then fold the bamboo leaves to form a neat pyramid. Secure tightly with hempstring.
  4. Repeat to finish up with the rice mixture to make more dumplings.
  5. Cook dumplings in a pot of boiling water. Add 1 tbsp of salt and corn oil.
  6. Cook for 2-2½ hours or until dumplings are done.

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