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Method :
Soak the
glutinous rice in water for 10 hours. Divide the bean paste into 10
portions, roll each portion into 2 inches long. Cut the suet into 10
pieces, mix with castor sugar in a bowl. Reserve the salted yolk. Pile two
bamboo leaves together to fold into a pyramid-cup and put into the
glutinous rice, add the red bean paste and salted egg yolk, cover it with
glutinous rice. Wrap and tight with dried straw.
Place the
dumplings in the large saucepan full of water, cook on high heat till the
water boiling, reduce to low heat and simmer for 4 hours. (Keep the water
cover the dumplings by adding the boiling water regularly.) After turning
off the fire, leave it for 1 hour, so the rice will be stickier and
fragrant.
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