Ingredients
Bamboo leaves - 100 (plus spare)
Glutinous rice - 2kg or 5lb bag
Black eyed beans - 200g if you are 5 chek, 500g if you are 4 kor
1kg pork cut into 50 big pieces or 100-150 small pieces
50 chestnuts - frozen
Garlic - chopped, small dish (5-6 cloves?)
Shallots - chopped, small dish (2-3?)
Dried mushroom
Hae bee - 2 handfuls/100g
Five spice - 3 tsp
White pepper - 1 tsp
Light soy - to taste
Dark soy - for colour
Salt
Oil
Method
Soak rice in cold water an hour or more
Soak mushroom overnight or a few hours
Soak chestnut, hae bee, beans to soften
Soak bamboo leaves in hot water (wash first if dirty)
Cut soaked mushrooms into two (three if large). Drain hae bee, chestnuts and beans. Drain rice well.
Fry half the garlic in oil in a wok. Add shallots if using. Add pork and fry till fragrant. Add mushrooms and chestnuts.
Season with 1tsp five spice, 2tsp salt, 1tbsp light soy, half tbsp dark soy
When hot and half cooked, remove to another pot or bowl
In wok, fry rest of the garlic and add drained rice and beans. Fry gently over low heat (do not brown rice).
Season with 3tsp salt, 1tsp white pepper, 2tsp five spice, 2tbsp light soy, 2tbsp dark soy (or to taste).
Fry slowly till hot and seasoning evenly distributed. Remove to another pot or bowl.
Fold two bamboo leaves into a cone (spines facing outwards).
Place chestnut, add half tbsp rice, big pinch of hae bee, pork (1 x big or 3 x small), 2 x mushroom and pack well. Fill with two spoonfuls of rice and pack well.
Fold as per video.
Tie and place in pot ready to boil.
When all are prepared, simmer for three hours.
