by Amy Beh
- 350g glutinous rice, washed and soaked overnight
- 80g red beans
- 80g black-eyed beans
- 50g split green peas (lok tau peen)
- 70g lotus seeds
- 1 tsp sesame oil
- 3 tsp corn oil
- 1 tsp chopped shallots
- 3 tbsp light soy sauce
- 2 tbsp chicken stock granules
- 1 tsp Chinese five spice powder
- 1 tsp pepper
- ½ tsp thick soy sauce
- 1 tbsp sugar
- Some bamboo leaves and hempstring, soaked
- Soak the red beans, black-eyed beans, split green peas and lotus seeds separately overnight. Drain. Heat sesame oil and corn oil in a wok, fry shallots until fragrant.
- Add red beans, black-eyed beans and lotus seeds. Stir-fry well. Add glutinous rice and split green peas. Mix in seasoning and toss and fry for 2-3 minutes. Dish out.
- Overlap two bamboo leaves and fold into a cone. Fill the cone with 3 tbsp rice mixture, then fold the bamboo leaves to form a neat pyramid. Secure tightly with hempstring.
- Repeat to finish up with the rice mixture to make more dumplings.
- Cook dumplings in a pot of boiling water. Add 1 tbsp of salt and corn oil.
- Cook for 2-2½ hours or until dumplings are done.