by Amy Beh
- 400g glutinous rice, washed and soaked overnight
- 40g glutinous rice, washed and soaked overnight in water with a little blue food colouring and a squeeze of lime juice added
- Some dried bamboo leaves and hempstring, soaked
- 2 tsp salt
- 1 tsp Chinese five spice powder
- 6 dried Chinese mushrooms, soaked and diced
- 100g candied winter melon, (toong kwa tong), diced
- 2 tbsp dried radish (choy poh), minced
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tsp chopped garlic
- 1 tsp chopped shallot
- 1 tsp preserved soy bean paste (tau cheong)
- 2 tbsp coriander powder, add 3 tbsp water and mix into a paste
- 1½ tsp pepper
- 50g sugar
- 1½ tsp salt
- Drain glutinous rice separately. Add seasoning (A) to the uncoloured rice and leave aside.
- Heat oil and sesame oil in a nonstick saucepan. Sauté garlic, shallot and dried radish until fragrant. Add soy bean paste and coriander paste. Fry until aromatic.
- Add mushrooms and candied winter melon. Stir-fry well then mix in seasoning. Fry until well combined. Dish out.
- Place two bamboo leaves together, fold into a cone then add 1 tsp of coloured glutinous rice. Top with 2 tbsp of uncoloured rice. Add 1 tbsp of filling followed by a heaped tablespoon of uncoloured rice.
- Fold down the bamboo leaves to enclose the rice and fold into a neat pyramid. Secure tightly with hempstring. Finish up the rice to make more dumplings.
- Bring a large pot of water to a boil. Add 1 tbsp of salt and sugar.
- Put in the dumplings and cook for 2 hours. If using a pressure cooker, cook for 45-50 minutes.