My attempt on this for last year was a big disappointment, so we decided to try the recipe mom had in her file.
Verdict: We really love the filling flavor except we must remember to put more fillings. I think 2 tbsp is better than 1 tbsp as recommended.
I think we need to balance our strength and not bind the dumplings too tightly, it looks strangled.
What you need:
1.5kg glutinous rice, soak overnight
60 pcs of bamboo leaves (I took from the same packet that I made the savoury dumpling)
Pandan leaves (cut into 30 small pcs)
Blue pea flowers (a handful of dried blue pea flowers)
600g pork (五华肉)
200g winter melon strip, diced finely
300g onion, sliced thinly
7 pcs garlic, minced
2 tbsp ground peanut
3 tbsp coriander powder (buy from medical hall for better quality)
3 tbsp white pepper powder
1 1/2 tbsp fine sugar
1 1/2 tbsp salt
Steam pork until cooked. Diced finely.
Boil blue pea flower in 1/2 cup of water until it turns deep blue. Discard flower and set aside to cool.
Drain rice. Remove some and add blue colouring to it. Set aside.
Add 7 tbsp oil and fry onion until golden. Remove and set aside.
Fry minced garlic until fragrant, add in coriander powder, fried onion, diced pork, winter melon and ground peanut. Stir fry until it is evenly combined. Set aside.
Using two leaves, shaped them into a cone. Add in 1 tbsp rice, 1 tbsp fillings and then 1 tbsp of rice, 1 tsp of blue tone rice and 1 slice of pandan leaves. Bind dumpling with raffia string.
Fill half a pot of water, bring to boil and add in the dumplings. Boil for an hour or until cooked.