Bamboo Leaf Alkaline Dumpling With Red Bean Paste 豆沙碱水粽子
The alkaline glutinous rice filled with red bean paste
500g glutinous rice, soak overnight and drain
35ml lye water or kan sooi in Cantonese
1/2 tsp salt
600g red bean paste ( You can refer to my previous post on how to make red bean paste )
130g dried bamboo leaves, soaked overnight to soften the leaves before cleaning them.
Strings to tie the dumplings
Glutinous rice which has been soaked overnight, well drained and mixed with lye water, oil and salt. Ready for wrapping
Refer to the above link to read up my previous post on how to make red bean paste
Strings to tie up the dumplings
Step-by-step instructions on how to wrap the bamboo leaf dumpling
Some called this "Hong Kong" style wrapping, while others called this "nasi lemak" style.
My family call this method of wrapping the dumplings the "pillow" style!
Wipe clean 2 pieces of bamboo leaves and place them parallel to each other.
Let the two pieces of leaves over-lap slightly as seen in the picture.
Cut off the stems and the ends of the bamboo leaves.
Place one tbsp of glutinous rice on the bamboo leaves
Add in about 50g of red bean paste
Top up with another tbsp of glutinous rice
Cover the glutinous rice with another piece of bamboo leaf
Using both hands, press down on the top piece of bamboo leaf to cover the glutinous rice before wrapping it up
Fold in one side of the bamboo leaves to wrap it up like a parcel or like wrapping up a packet of "nasi lemak"
Fold in the other side of the bamboo leaves to complete the wrapping
Using both hands, hold the parcel and turn one end of the edges to place it under the parcel
Bring the other end of the edges and place it under the parcel to form a neat packet
Secure the parcel by tying it up with a string
Circle the string around the parcel and tie a knot at the top
Using the top as the pivot point, circle the string another round on the other side of the parcel like a "V"-shape
Tie a knot to secure it
It looks like a "pillow"
Snip off the odd ends of the bamboo leaves
Boiling the dumplings
1. Bring a large pot of water to the boil.
2. Place all the wrapped dumplings into the boiling water. Ensure that all the dumplings are submerged in the boiling water.
3. Boil over high heat for 1 1/2 to 2 hours. If the water level is below the dumplings, add boiling water to top up. Do not add cold water.
4. Unwrap one dumpling to check that is is truly cook before switching off the flame.
5. Remove the dumplings and drain well.
6. Allow to cool.
7. The dumplings taste better when they are cooled down.