Hokkien rice dumpling - bak chang & brown rice savoury dumpling

Name: Hokkien rice dumpling - bak chang & brown rice savoury dumpling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 1kg glutinous rice, soaked overnight then washed and drained well; Bamboo leaves and raffia string for wrapping; 400g belly pork (remove skin) or deboned chicken meat; 150g dried mushrooms (soak till soft); 200g dried chestnuts ( soak overnight); 10 salted egg yolks; 100g dried prawns (soak till soft); 100g split green peas (soak till soft); 2 tsp chicken stock granules; 2 tbsp Chinese Five Spice powder; 3 tsp salt; 2 tsp sugar; 1/2 tsp pepper; 1 tbsp rice wine; 3 tsp dark soya sauce; 2-3 tbsp oil; 3 cloves garlic - chopped finely; 6 shallots - sliced thinly

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Other

Very Easy

35 min

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Preparation

Preparation15 min

Cook time20 min

Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.