Recipe Ingredient
- 400g glutinous rice
- 1 tbsp alkaline water
- 38-40 bamboo leaves, washed and soaked for several hours
- Dried China grass or hempstring, soaked
- Palm sugar syrup
- 300g palm sugar (gula melaka)
- 370ml water
- 2 screwpine leaves, knotted
Instructions
- Wash and soak glutinous rice for several hours or preferably overnight.
- Drain well in a colander and stir in alkaline water. Leave aside for a maximum of 30-35 minutes but not much longer.
- To wrap the dumpling: Take a piece of bamboo leaf and fold into a cone shape. Fill with a tablespoon of glutinous rice and wrap into a cone. Secure with hempstring.
- Bring a large pot of water to a boil and put in the bundles of dumplings, making sure that they are covered with water. Boil for 2½-3 hours.
- Add boiling water whenever necessary to maintain the water level at all times. Remove dumplings and hang up to dry. Serve with palm sugar syrup.
- To prepare palm syrup
- Boil water, palm sugar and screwpine leaves in a saucepan. Once it comes to a boil reduce the heat and simmer until syrup thickens slightly. Strain the syrup to remove any impurities and store in a clean dry glass jar.
