Lotus leaf glutinous rice dumplings

Having experienced making traditional rice dumplings, I have to say I much prefer eating them than cooking them.

But with these lotus leaf glutinous rice dumplings, you do not need to put your handicraft skills to the test.

Just fold over the sides of the lotus leaves into a parcel and secure it with a piece of string.

That makes it so much easier to celebrate Duan Wu Jie, also known as the Dragon Boat Festival, which falls on June 9.

INGREDIENTS

(Makes 10 dumplings)

• 6 dried lotus leaves
• 500g glutinous rice
• 200g pork collar, cut into bite-sized pieces
• 3 dried shiitake mushroom, sliced
• 30g dried prawn, soaked
• 30g dried baby scallop, soaked
• 10 chestnuts
• 5 salted egg yolks, halved
• 4 garlic cloves, chopped
• 8 shallots, sliced
• 60ml water
• Cooking oill Cotton string for tying the dumplings


Seasoning for rice

• 1 tsp salt
• 1 tbsp fish sauce
• 1 tsp sesame oil
• ½ tsp five spice powder

Seasoning FOR BRAISED PORK

• 2 stalks spring onion
• 2 stalks fresh coriander
• ½ star anise
• 2 cloves
• Small piece of cinnamon
• 1 tbsp sugar
• 1 tbsp dark soy sauce
• 1 tsp light soy sauce
• 400ml water

METHOD

Part 1: Boil the lotus leaves

1. Bring a wok of water to a boil.

2. Boil each piece of lotus leaf until softened.

3. Rinse and dry with a piece of cloth.

Part 2: Rice preparation

1. Wash the glutinous rice and soak for two hours.

2. Rinse the glutinous rice and discard the water.

3. Place the glutinous rice in a heat-proof bowl.

4. Add the seasoning and 60ml water, mixing it with the rice thoroughly.

5. Steam for an hour.

Part 3: Braised pork

1. Put 1 tablespoon of sugar in a pot. Shake the pot gently to distribute the sugar around the base. On low heat, melt the sugar into caramel before adding the pork. Stir-fry the pork to distribute the caramel.

2. Add the star anise, clove, and cinnamon.

3. Add 400ml of water, or enough to just cover the pork.

4. Add the dark soya sauce and light soya sauce.

TNP PHOTOS: HEDY KHOO

5. Add the stalks of spring onion and coriander.(above)

6. Braise for 50 minutes to an hour. Set aside.

Part 4: Chestnuts

1. In a small saucepan, place the chestnuts and add enough water to cover them. Boil for an hour.

2. Remove from the pot and discard the water.

3. Rinse the chestnuts. Remove any remaining bits of skin on the chestnuts. Set aside.

Part 5: Preparing the filling

TNP PHOTOS: HEDY KHOO

1. Heat 2 tablespoons of oil. Fry the garlic and shallots until fragrant. Add the dried shiitake mushroom, dried prawn and dried scallop. (above )

2. Mix in the cooked glutinous rice. Remove the mixture and allow to cool.

Part 6: Assembling the dumpling

1. Cut each lotus leaf into quarters.

2. Place one quarter on top of another.

3. Fill a small rice bowl with the rice. Place a halved salted yolk, chestnut and a piece of braised pork on the rice. Overturn the bowl of rice in the centre of the double layer of lotus leaves.

TNP PHOTOS: HEDY KHOO

4. Fold the sides over to form a parcel and secure with a cotton string. (above) 
Do the same for each dumpling.

5. Steam the lotus leaf rice dumplings for one hour and 30 minutes. Serve hot.