-
Wash and soak the
glutinous rice in the water.
-
Drain and mix with 1/3 of
the seasoning.
-
Soak the split mung beans
in warm water for a few hours to remove the shells.
-
Clean and drain. Mix
evenly with another 1/3 of the seasoning.
-
Cut the belly pork into
large chunks and sauté with the remaining seasoning.
-
Wash the bamboo leaves and
blanch in boiling water until soft, then drain
-
Place one leaf on top of
another and fold them together to form a cone shape.
-
Put in 2 tablespoons
glutinous rice, 1 tablespoon split mung beans and fill the center
with pork.
-
Cover with 1 tablespoon
split mung beans and 2 tablespoons glutinous rice.
-
Fold in the leaves to
cover the top and tie firmly with a straw.
-
Fill a deep saucepan with
water to three-quarters full.
-
Boil the dumplings for 6
hours over high heat. Drain and leave to cool.
-
To make the batter, sift
the flour, cornflour and baking powder into a mixing bowl.
-
Add the water, oil and
salt and stir well.
-
Set aside to prove for 1
hour.
-
cut each dumpling into
quarters and dip in the batter.
-
Remove and deep-fry in hot
oil until golden brown.
-
Drain and serve hot with
spicy salt.
