Combination A - pork, mushrooms,
salted egg yolk, dried chestnut
Soak mushrooms, peanuts and dried chestnut
overnight or a few hours before wrapping. Wash dried shrimps and drain.
Soak glutinous rice for 3 hours and above.
Rice - Fry glutinous rice till it
changes color. Add dark soy sauce, dried shrimps, peanuts, half tbsp of
five spices powder onto fried glutinous rice and mix well.
Filling - Add half a tbsp of five
spices powder into Combination A.
Wrapping process - use to two leaves
to form a cone shape. Put in glutinous rice followed by filling and then
with rice again. Use two pieces of bamboo leaves on each side of the cone
to cover the sides. Place final piece of bamboo leave to seal opening. Use
straw string to secure dumpling.
Finishing touches - put rice
dumplings in a deep saucepan. Fill with enough water to cover. Use high
heat to bring the water to boil, then reduce to moderate heat. Continue to
boil for 6-7 hours. Remove and drain. Hang the dumplings to cool if you
want to reserve or serve hot.
For 10 servings
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