Chinese Rice Dumpling Special - Jian Shui Zong Recipe

Ingredients :

40 pieces bamboo leaves (All bamboo leaves should be soaked overnight or at the very least a few hours before using)

800g glutinous rice

1 tbsp lye water/alkaline water

37.5g oil

100g lotus paste

10 pieces straw strings

Method :

Soak glutinous rice for 3 hours and above. Wash and drain the glutinous rice. Add oil and alkaline water to the glutinous rice. Put aside to marinade.

Wrapping process -

Place two leaves side by side but overlapping and then place one leave on top of the two. Take one tbsp of glutinous rice and place onto leaf. Put lotus paste (made onto a flat rounded shape) on top of the glutinous rice. Place another tablespoonful of glutinous rice on top of the lotus paste. Place another leaf on top of the rice and wrap to contain the fillings in between the leaves. Use the straw string to tie the rice dumpling.

Finishing touches -

Put the rice dumplings into a deep saucepan. Fill it with enough water to cover. Use high heat to bring the water to boil, then reduce to moderate heat. Continue to boil for 3 hours. Remove and drain. Hang the dumplings to cool if you want to reserve or serve hot.

Note - Leave a little room when wrapping because Jian Shui Zong tends to expand a little later.

10 servings

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