Ingredients :
  • 100g dried mushrooms
  • 300g lean pork
  • 1kg glutinous rice
  • 3 tbsp fried garlic
  • 2 tsp salt
  • 2 tbsp garlic (sliced)
  • 2 tbsp shallots (sliced)
  • 100g diced preserved winter melon
  • 20 pieces pandan leaves (or 40 bamboo leaves)
  • 20 pieces hemp string
  • 1/2 tbsp pepper
  • 1.5 tbsp coriander powder
  • 1/2 tbsp dark soy sauce
  • 2 tsp light soy sauce
Method :
  1. 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.
  2. Rinse 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.
  3. Heat some oil in wok and stir-fry garlic and shallots till fragrant. Add pork, mushrooms and winter melon then stir-fry thoroughly. Stir in spice mix. Divide filling into 20 portions then set aside.
  4. Take 1 piece of pandan leaf (of 2 pieces of bamboo leaves stacked together). Fold near bottom 1/3 of the leaves and shape into cone.
  5. Spoon in 1 tbsp glutinous rice. Add a portion of filling then cover with 2 tbsp glutinous rice. Wrap up and shape into a pyramid. Tie securely with a string.
  6. Add the rice dumplings to a large pot of water and cook for 3 hours. Top up with boiling water to ensure that water covers rice dumplings completely at all times.
  7. Remove and hang to dry the leaf covering.