By Chef Brian Wong, Singapore Marriott Tang Plaza Hotel
Makes 1 dumpling, 250 grams
150 grams of Glutinous Rice白糯米(Dry)
150 grams of Marinated Pork Belly 五花腩
50 grams of Chestnut 栗子
1 whole Salted Egg Yolk 咸蛋黄
20 grams of Green Bean 豆爽, peeled
20 grams of Black-eyed bean眉豆
10 grams of Mushroom冬菇
50 grams of Oyster Sauce蚝油
20 grams of Light Soya生抽
5 grams of Chinese Five Spice五香粉
10 grams Chicken Seasoning Flavour 鸡精粉
5 grams of Sugar糖
1kg of Pork Belly五花腩
- Marinate pork belly in the marinade sauce for one day before use.
- Soak glutinous rice in water overnight. Drain the soaked glutinous rice before use.
- Wrap the glutinous rice along with the marinated pork, chestnut, salted egg yolk, green beans, black-eyed beans and mushroom in bamboo leaves and secure with a string.
- Poach the rice dumpling for 3-4 hours.