Drash, 11

Ingredients
# 550g glutinous rice, soaked for 2 to 3 hours and drained

Seasoning (A):
# 2 tbsp salt
# 1 tbsp sugar
# 2 tbsp oil
# 30 dried bamboo leaves, soaked till soft
# Hemp strings, soaked

Filling:
# 200g yam, diced
# 50g dried shrimps, coarsely chopped
# 100g Chinese sausages (optional), cut at a slant
# 5 dried mushrooms, soaked and quartered
# 2 tbsp oil

Seasoning (B)
# 1 tbsp Lee Kum Kee Premium oyster sauce with dried scallops
# 1/2 tbsp ng heong fun (Chinese five spice powder)
# 1/2 tsp pepper
# 1/2 tsp salt
# 1 tbsp light soy sauce
# 1 1/2 tbsp sugar
# 1 tbsp sesame oil
# 1/2 tsp chicken stock granules

Method
Marinate glutinous rice with seasoning (A) for two hours. Set aside.

Heat oil in a wok, fry dried shrimps till fragrant. Add yam and mushrooms. Fry well. Add seasoning (B) to mix.

Dish out and add Chinese sausages to mix.

Fold bamboo leaves into a cone, add one tablespoon of seasoned rice then one tablespoon of filling. Top up with another tablespoon of glutinous rice. Tie with hemp string in bundles of 10 dumplings.

Put into a pressure cooker containing enough boiling water. Cook for 45 to 50 minutes or boil the traditional way as you would for the Vegetarian-Style Nyonya Dumplings.