Introduction
Referred to as "zi su ye" in Chinese, perilla leaf is also known as
beefsteak plant or wild coleus. Indulge yourself with this Japanese
style of dumpling which resembles sushi.
Ingredients
Rice:
A muslin cloth or banana leaf
1 lb glutinous rice, soaked overnight, drained
1 tsp salt
2 tsp chicken granules
10 fl oz hot water
4 shallots, chopped
4 tbsp cooking oil
Filling:
9 oz fish and egg roll
1 oz shrimp roe
Wrapper:
15 perilla leaves
Plastic paper 6"x6"
Method of preparation Rice: Line a wet muslin cloth or banana leaf on a perforated
steamer.
Mix rice with salt and chicken granules then spread over steamer.
Steam over high heat for 20 minutes.
Stir well and spoon away 1/2 of the water.
Steam for another 20 minutes then spoon away rest of the water.
Continue steaming for 20 more minutes until rice is cooked.
Heat oil, fry shallot until fragrant, add to steamed rice, mix well.
Filling: Drop fish roll boiling water, boil for 5 minutes.
Spread a layer of rice on plastic paper, arrange fish and egg roll at
the center.
Roll up rice in between plastic paper, carefully shape into triangle
roll, slice into 1 1/2-inch length.
Wrap side and bottom with a piece of perilla leaf then decorate top with
shrimp roe.
Repeat process until all ingredients are used up.