Soak dried mushrooms till soft. Drain and dice finely. Cook lean
pork in boiling water. Drain and dice finely. Reserve stock that has
been used to boil pork/
glutinous rice. Drain. Soak in pork stock together with 3 tbsp
stir-fried garlic for 8 hours. Remove glutinous rice, drain again
then mix with 2 tsp salt.
cup oil in wok till hot. Stir-fry garlic and shallots till fragrant.
Add pork, mushrooms and winter melon then stir-fry thoroughly. Stir
in seasoning. Divide filling into 20 portions then set aside.
piece of pandan leaf (of 2 pieces of bamboo leaves stacked
together). Fold near bottom 1/3 of leaves and shape into cone.
1 tbsp glutinous rice. Add 1 portion of filling then cover with 2
tbsp glutinous rice. Wrap up and shape into triangular parcel. Tie
securely with a hemp string.
large pot of water and boil rice dumplings for 3 hours. Top up with
boiling water to ensure that water covers rice dumplings completely
at all times. Remove and hang dry.