Directions

To Prep

1. Soaked the dried bamboo leaves in water over 3 days, ensuring you change the water at the end of every day. Drain before use.
2. Soaked the glutinous rice overnight, then drain well.

To Prep the Rice

1. Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
2. Add the rest of the ingredients and fry until all the rice is well coated with the seasoning and fragrant oil.

To Make the Meat Filling

1. Bring 3L water to a boil and add pork belly until it is cooked through, about 5 mins.
2. Remove the meat, drain and then cut into chucks. Place a third of the meat into a food processor and pulse-blend to roughly mince the meat. Set aside and repeat for the rest of the meat. Set aside the cooking liquid for later.
3. Alternatively, cut the meat into tiny cubes.
4. Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
5. Add the meat, mushrooms, winter melon, coriander powder and seasoning, and stir. Add a few tbsps of the cooking liquid as you stir-fry the filling, ensuring the mixture is moist. Let it to simmer over low heat for 10 mins, stirring occasionally.
6. Remove from heat and transfer filling into a bowl. Set aside to cool.

Wrapping the Dumplings

1. Form a cone with 2 bamboo leaves. Insert a piece of pandan leaf against the cone.
2. Scoop a heaped tbsp of rice into the cone, and using the back of a spoon, create a well.
3. Scoop a heaped tablespoon of meat filling onto the rice and top up with another scoop of rice.
4. Fold the top of the leaves over the rice, and around the cone to neaten and secure the rice dumpling within the cone. It should look like a pyramid. Secure with kitchen string.
5. Boil a large pot of lightly salted water. Drop the dumplings in gently and boil for at least 1 hr, 3 hrs is preferred.
6. When cooked, remove the dumplings from the water and let it drain overnight.
7. To serve, re-steam until warmed through.
8. These dumplings can be frozen for months. To serve, thaw and re-steam for 10 minutes.