Recipe Ingredient
- 700g glutinous rice, soaked overnight
- 300g red beans, soaked overnight
- Seasoning (A):
- 2 tbsp Chinese five spice powder (ng heong farn)
- 1 tbsp salt
- 1½ tsp pepper
- 1 tbsp sugar
- 2 tbsp oil
- Filling:
- 1 tsp chopped shallots
- 1 tsp chopped garlic
- 100g choy poh, washed
- 150g dried Chinese mushrooms, soaked to soften and diced
- 100g salted mui choy, soaked and chopped
- 100g sweet mui choy, soaked and chopped
- Seasoning (B):
- 1½ tbsp vegetarian oyster sauce
- 1 tbsp dark soy sauce
- 3 tbsp sugar
- 1/2 tsp pepper
- Dried bamboo leaves, boiled, washed and soaked
- Hemp strings
Instructions
- To prepare rice, soak overnight with 1 tsp salt. Drain well and mix with red beans and (A).
- To prepare filling, heat oil in a wok and stir-fry chopped garlic and shallots till light brown and fragrant. Add choy poh, mushrooms, mui choy and stir-fry 5-10 minutes over medium-low heat. Add (B), mix, and fry until gravy dries. Dish out and set aside.
- To wrap chung, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 2 tbsp glutinous rice and red beans mixture. Next, put in one heaped tablespoon of filling and another 2 tbsp rice mixture.
- Fold bamboo leaf over to form a pyramid shape. Tie tightly with a length of hemp string. These chung or dumplings are usually tied in bunches of 8-10.
- Immerse chung in rapidly boiling water for 22½ hours or pressure cook for 40-45 minutes. Add 2 tbsp salt and 2 tbsp sugar to the boiling water. After they´re cooked, hang dumplings for 1/2-1 hour for them to dry.
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