- 100g dried mushrooms
- 300g lean pork
- 1kg glutinous rice
- 3 tbsp stir-fried garlic
- 2 tsp salt
- 2 tbsp garlic (sliced)
- 2 tbsp shallots (sliced)
- 100g diced preserved winter melon
- 20 pieces pandan leaves (or 40 bamboo leaves)
- 20 pieces string
- 1/2 tbsp pepper
- 1.5 tbsp coriander powder
- 1/2 tbsp dark soy sauce
- 2 tsp light soy sauce
- Soak dried mushrooms till soft. Drain and dice finely. Cook lean pork in boiling water. Drain and dice finely. Reserve stock that has been used to boil pork/
- Rinse glutinous rice. Drain. Soak in pork stock together with 3 tbsp stir-fried garlic for 8 hours. Remove glutinous rice, drain again then mix with 2 tsp salt.
- Heat some oil in wok and stir-fry garlic and shallots till fragrant. Add pork, mushrooms and winter melon then stir-fry thoroughly. Stir in seasoning. Divide filling into 20 portions then set aside.
- Take 1 piece of pandan leaf (of 2 pieces of bamboo leaves stacked together). Fold near bottom 1/3 of the leaves and shape into cone.
- Spoon in 1 tbsp glutinous rice. Add a portion of filling then cover with 2 tbsp glutinous rice. Wrap up and shape into a pyramid. Tie securely with a string.
- Add the rice dumplings to a large pot of water and cook for 3 hours. Top up with boiling water to ensure that water covers rice dumplings completely at all times.
- Remove and hang to dry the leaf covering.