[Ingredients]
1kg glutinous rice, rinsed and drained
10g dried blue pea flowers + 800ml hot water
15g garlic, minced
3 & 1/4tsp salt
5tbsp cooking oil
[Filling]
500g pork shoulder, diced
40g dried Chinese mushroom, soaked
150g candied winter melon strip, diced
50g shallot, sliced
40g garlic, minced
10g ginger, peeled and sliced
1 stalk scallion, cut into smaller pieces
1/2tbsp sugar
1 & 1/2tsp white pepper
3tbsp coriander powder
40g cekur ginger root, pounded
1/2tsp salt
1 & 1/2tsp dark soy sauce
1tbsp light soy sauce
24 bamboo leaves, soaked
Hemp string
12 pandan leaves, 5cm in length
[Steps]
Soak blue pea flowers in hot water. Set aside till cool, remove flowers.
Divide rice into 700g and 300g.
Soak 700g of rice in water overnight.
Soak 300g of rice in blue pea water overnight.
Place pork in a bowl. Add in dark soy sauce, light soy sauce and 1/2tsp salt. Mix well and marinate for 15mins.
Remove stems of softened mushrooms and diced.
Add sugar to mushrooms and mix well.
Add ginger and scallions, and steam mushrooms for 15mins.
When mushrooms are done, remove and discard scallions and ginger.
In a pan heated with 3tbsp of oil, add in shallots and stir-fry till fragrant. Followed by 40g garlic, then cekur ginger root, coriander powder, and pork. Stir-fry till pork is cooked.
Add in mushrooms, pepper, winter melon, 1/2tsp salt, and stir-fry till fragrant. Set aside.
Drain both rice. Add 1tsp salt to blue pea rice and mix well.
Clean pan. Then, heat pan with 2tbsp of oil, stir-fry till fragrant.
Add in normal rice and 2 & 1/4tsp salt, stir-fry till fragrant. Set aside.
Wipe dry bamboo leaves. Overlap 2 leaves to form a cone.
Add 1/2tsp blue rice. Insert a pandan leave into the side.
Add 1tbsp white rice, followed by pork filling, and topped with more white rice.
Fold down the leaves forming a pyramid. Secure tightly with hemp string.
Boil dumplings for 2.5hrs.
Adapted from The Meatmen Singapore