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| 5/6/2003 |
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Black and White Glutinous Rice Dumplings Recipe by Amy Beh
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Ingredients
300g black glutinous rice
650g glutinous rice
100g split green peas
Dried bamboo leaves, boiled, washed and soaked
Hemp strings
Pandan leaves, washed and cut into 3–4cm long
200g candied winter melon, diced.
100g dried Chinese mushrooms, diced.
75g lotus seeds, soaked for 1 hour
3–4 tbsp oil
Filling:
1 tbsp minced shallots
1 tbsp minced garlic
40g dried prawns, pounded
1.5cm cekur roots, cleaned, smashed and pounded
1 tbsp preserved bean paste (tau cheong)
2 ½ tsp coriander powder, mixed with a little water into a paste
Seasoning:
1 tsp light soy sauce
2–3 tbsp sugar
1 tsp salt
1 tbsp dark soy sauce
2 tsp pepper
Method
To prepare rice, soak both types of rice and split green peas separately overnight with an addition of 1 tsp salt to each. Drain and add 2 tbsp oil and 1 tbsp sugar to each type of glutinous rice and set aside.
To prepare filling, heat oil in a wok and stir-fry shallots, garlic and dried prawns until golden brown and fragrant. Add coriander powder paste, cekur and bean paste and fry until fragrant. Add mushrooms, winter melon and lotus seeds and mix in seasoning to taste and combine.
To wrap dumpling, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 1 ½–2 tbsp glutinous rice mixture. Add in 1 tsp split green peas and 1 tbsp filling mixture. Cover with glutinous rice mixture again and top up with a pandan leaf. Using fingers, press down the rice to make it compact.
Fold bamboo leaves over to form a pyramid shape and tie tightly with a length of hemp string. Bring dumplings to boil for 3–4 hours or pressure cook for 50–60 minutes until cooked through. Remove and hang up to dry.
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