Recipe Ingredient
- 500g glutinous rice, soaked overnight
- 100g rice, washed
- (A):
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 3/4 tbsp Chinese Five Spice powder (ng heong farn)
- 1-2 tbsp oil
- 100g split green beans, soaked overnight
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- Filling:
- 400g chicken meat, chopped into bite-sized pieces
- 1 tsp chopped garlic
- 1 tsp sesame oil
- 1 tbsp oil
- 1/2 tsp pepper
- Seasoning (B):
- 1½ cubes preserved fermented red bean paste (nam yee)
- 1½ tbsp light soy sauce
- 2½ tbsp sugar or to taste
- 100g dried Chinese mushrooms, soaked to soften and diced
- 30g dried prawns, soaked
- 8 dried bamboo leaves, boiled, washed and soaked
- 4 lotus leaves, soaked
Instructions
- Heat oil in a wok, fry glutinous rice and rice. Add in (A) to mix. Add enough water to cover the rice and cook until all the water has been absorbed into the rice. Dish out and set aside.
- Combine split green beans with salt, sugar and sesame oil to mix. Heat oil and sesame oil and fry dried prawns and garlic until fragrant. Add chicken, mushrooms and (B) to mix. Dish out and set aside.
- Place a lotus leaf on your table and place two bamboo leaves in a criss-cross fashion over the leaf. Add 2-3 tbsp prepared glutinous rice, 1 tbsp green beans and add 2 tbsp of cooked filling mixture. Top with glutinous rice mixture.
- Wrap glutinous rice with lotus leaf and fashion into a square packet. Secure the parcel with hemp string. Place the lotus leaf rice packet in a pressure cooker and pressure cook for 25-30 minutes. Dish out and cut open the leaf and serve. Makes four packets.
