Hokkien Fried Glutinous Rice Dumpling

Duanwu Festival ( 端午節), also known as Dragon Boat Festival, is a traditional and statutory holiday associated with Chinese and other East Asian and Southeast Asian societies as well. For this year, Duanwu Festival falls on 16th June 2010. We had been making our own Chang for the past 2 years, so this year was no exceptional too. Since we had some hands on experience in making Chang previously, the process of making them this year was much more easier. I felt I am getting slightly better in wrapping them, but they still looks very 'odd' to me. In terms of taste wise, the Chang are tastier as compared to the 1st and 2nd batches that we made previously. Words of compliments should be given to my dear Hubby as he is getting more expert in wrapping the Chang. His Chang looked more like those we bought from outside. Thus, I had told him, for next year, I'll be doing all the preparations of the fillings and glutinous rice and he shall be fully in charge for wrapping it.. Hehe... (Not bad idea rite).. :P

So ladies and gentlemen,

let me present to you.....

Our 2010 Chang..........

Hokkien Fried Glutinous Rice Dumplings

Fillings consists of Pork Belly, Skinned Green Beans, Chestnuts, Mushrooms, Chinese Sausages, Dried Shrimps and Salted Egg Yolk

Ingredients

800g glutinous rice

200g skinned green beans

bamboo leaves and strings

(A)

3 tbsp oil

8 cloves garlic, chopped

10 shallots, chopped

2 star anise

4 tsp oyster sauce

1 tsp 5 spice powder

2 tsp pepper

4 tsp light soy sauce

2 tbsp dark soy sauce

4 tsp sugar

4 tsp salt

(B)

1 tsp 5 spice powder

1 tsp pepper powder

1 tsp salt

2 tsp sugar

2 tbsp rice wine

4 tsp dark soy sauce

Fillings

500g pork belly

24 chestnuts

24 mushrooms, soaked

50g dried shrimps

2 Chinese Sausages

24 salted egg yolks

Methods

1. Preparation for glutinous rice and skinned green beans: Rinse both separately. Soak separately for 5 hours and drain.
2. For A: Heat up oil. Stir fry garlic, shallots and star anise till fragrant. Add in oyster sauce and stir fry till fragrant. Add in glutinous rice and stir well. Add in 5 spice powder and pepper, stir fry till fragrant. Add in remaining seasoning and stir evenly. Set aside.
3. Rinse pork belly and cut into 24 pieces. Season with B, put in fridge overnight.
4. Soak chestnuts overnight. Pick out skin from slot.
5. Soak mushrooms overnight. Trim the stems. Rinse and squeeze out water.
6. Rinse dried shrimps and soak in water for 15 minutes. Heat up some oil, stir-fry till fragrant. Dish out and set aside.
7. Rinsed salted egg yolk and drained.
8. Wrapping: Overlap 2 bamboo leaves, placed the longer leaf below the shorter. Hold up leaves with hands, fold 1/3 of leaves to form corn shape. Fill cone with a layer of glutinous rice, add in skinned green beans and other fillings in correct sequences and cover with a layer of skinned green beans. Lastly place a layer of glutinous rice and press tightly. Wrap and secure with strings.
9. Base a pot with few bamboo leaves, add in 2 tsp salt and water. Bring to boil with the dumplings. Switch to medium heat and continue boiling for approximately 2 hours.