Ingredients
Rice:
2 lb glutinous rice, soaked overnight, drained
10 pcs butterfly pea flower, boiled in 3 oz water for 10 minutes,
strained
3 oz cooking oil
1 tsp salt
1/4 tsp pepper powder
2 tsp chicken granules
Filling:
1 lb belly pork, cut into 1/2-inch cubes
3 1/2 oz candied winter melon, chopped coarsely
5 cloves garlic, chopped
5 shallots, chopped
4 tbsp cooking oil
5-8 pandanus leaves, cut into 2 1/2-inch length Seasoning for filling:
3 tbsp cilantro powder
1 1/2 tsp pepper powder
1 tsp salt
1 tbsp dark soy sauce
Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings
Method of preparation Rice: Take 7oz rice, mix with blue coloring from butterfly pea
flower.
Mix the rest of the rice with salt, pepper and chicken granules.
Filling: Heat oil in a wok, fry shallot and garlic until fragrant.
Add belly pork and winter melon, stir fry for 5 minutes.
Add seasoning, mix well.
Overlap 2 pieces of bamboo leaves, fold into cone shape.
Spoon 1 1/2 tbsp rice into cone, top with 2 tbsp filling.
Cover with 1 tbsp rice then 1/2 tbsp blue rice.
Place 2 pieces of pandanus leave on top.
Wrap dumpling and secure with hemp string.
Repeat process until all ingredients are used up.
Put dumplings into boiling water, boil for 1 hour over high heat.
Reduce to low heat, continue boiling for 1 1/2 hours.