Sticky Rice Dumplings with green beans
Traditional festive food for Dragon Boat Festival
Ingredients
- 24 Bamboo/Rice Dumplings leaves If your leaves are with good quality, 12 leaves will be enough. Better to have extra in case the leaves break.
- 250 g Sticky rice
- 150 g Dried mung beans Without shells
- 6 cubes Pork belly
- 3 Dried shitake mushrooms
- 3 Dried Scallops
- 6 Salted Duck Egg Yolk If you have it, please add it! I can't find it here so I skipped.
Marinate for Pork Belly
- 1/4 tsp Five-spice powder
- Pinch of Salt
- 1/4 tsp Soy sauce
- Pinch of Sugar
- Pinch of White pepper
- Dash of Rice wine
Instructions
Preparation the night before
- Put the bamboo leaves in a big pot and covered with water. Put it to boil. With the lid on, leave the leaves to soak overnight.
- Soak the dried mung beans, shitake mushroom, and scallops separately. Put them in the fridge to soak overnight.
- Marinate the pork belly and leave it in the fridge.
- If you prefer, you can also soak the sticky rice the night before. Otherwise, soak it 1 hour before using it.
Wrap the rice dumplings
- For the bamboo leaves, drained the water. And use a clean cloth/sponge to wipe it.
- Drain the water from the mushrooms. Cut in small cubes.
- Drain the water from the scallops. And shred them apart.
- Drain the water from the rice. Add a pinch of salt to season.
- Take 2 bamboo leaves. Put the shiny side of the leaves facing you, and have them overlap with one another. (see image)
- Use the edge of the 2 leaves and create a corner by putting the bottom leaves on top. Hold it tightly with your left hand. Make sure the corner you created is closed (if not things will drop from there).
- Add a handful of sticky rice.
- Then add a handful of mung beans.
- Add some mushrooms.
- Then add the scallops.
- Also the pork belly. If you are putting salted egg yolk, add it too.
- Add another layer of mung beans.
- Lastly, add some more rice.
- Now we are ready to close it. To make it easier to close, I add 1 extra leave just on top of the rice. (You can skip it if your dumpling is small and you are confident that you can close it without this extra one.)
- Put the 2 sides of the leaves towards the center.
- Then fold one end to the center.
- And the other side as well.
- Use a thread to tight it. Make sure you wrap it tight enough. If not, it may not be as good when you are boiling it. One tip I have from my grandma is to use the teeth to bite 1 end of the thread to hold it tight, so you have a free hand to wrap the rest of the thread around.
- Make sure you make a tight knot at the end.
- Then a rice dumpling is wrapped. Repeat for the rest.
- Put all the dumplings in water to boil. Cook for 1 hour if your dumplings are as small as mine. You may need to cook longer if your dumplings are bigger.
- Once it's boiled, it's ready to eat. I like to dip it with white sugar, but some people also like to dip with soya sauce. Enjoy the delicious rice dumplings!