The glutinous rice dumpling or 'Zhong Zi' is a traditional chinese kuih wrapped in bamboo leaves or huge pandan leaves. Me and my wife had the chance to help my mother-in-law in the preparation yesterday afternoon.
Here are the ingredients we'd used. Bare in mind that they're great variations in the ingredients used and ways of wrapping depending on various locality and nation.
First the salted duck egg yolks.
Stir-fried mushrooms and chestnuts.
Stir-fried kidney beans (i think so) with various spices
Some stewed meat.
And of course, the glutinous rice. Stir-fried.
Some bamboo leaves as wrapping.
First of all, fold two leaves together to form cup shape.
Scoop some rice in to fill the side of the cup. Then stuff in the ingredients one by one.
Then cover the ingredients with another scoop or two of rice, flatten them before folding the leaves to cover the stuffing.
Then, the wrapped dumplings were tied to the strings.
Tadaaa.... you have a bunch of dumplings. Then boil them or steam them for an hour or so. But we used pressure cooker, which only took us 20 minutes to cook.
Nice and yummy......