Recipe Ingredient
- 500g glutinous rice, rinsed and soaked for at least 4 hours
- 1¼ tsp alkaline water (kan sui)
- Dried bamboo leaves, boiled till soft and wiped dry
- Red bean paste filling
- 250g red beans, washed and soaked overnight
- 200g castor sugar
- 150ml oil
Instructions
- To prepare red bean paste: Cook beans in a pot of water till soft.
- Drain off the liquid and blend or process the cooked beans to form a smooth paste.
- Put the bean paste in a non-stick saucepan and cook until dry. Add sugar and stir until sugar dissolves, then add in oil.
- Stir slowly until the mixture turns into a smooth paste.
- Remove the paste and allow it to cool completely. Divide the red bean paste to make very small balls.
- For the dumplings: Mix the glutinous rice with the alkaline water for about 15 minutes.
- Take 2 bamboo leaves and fold into a cone. Put a tablespoon of rice in the cone and add a ball of red bean paste. Cover with more glutinous rice. Shape the cone well and secure with hempstring. Repeat the process to make more dumplings.
- Boil the dumplings in rapidly boiling water for 3½-4 hours. Drain the dumplings well before serving.