Press the contents down firmly, fold the leaves tightly into a triangular or rectangular shape and secure with string to keep the dumpling intact during cooking. Boil the wrapped zongzi in water for 2 ...

Fold the leaves tightly to cover the rice, then fold the protruding leaves over to the top triangle side to form a pyramid. Now you have four triangle sides. Tie the cotton twine on a hook.

Vegetarian rice dumplings. Rice base. 500g glutinous rice, soaked overnight. ... Cover with another quarter cup of rice. Fold the leaves into a tetrahedral pyramid and tie securely with hemp string.

Ingredients: 16 sheets rice paper. 1 small can tuna. 1/2 block tofu. 2 eggs. 3 leaves cabbage. 6 leaves perilla. 3 tablespoons cornstarch. cooking oil. Seasoning ingredients: ...

Nyonya chang is a variety of bak chang that incorporates coriander seeds for filling. It also tastes sweeter than the typical Bak Chang, and is famously paired with other sweet delicacies. According ...

GEORGE TOWN: Despite the rising prices of ingredients, rice dumpling maker Quah Eng Hwa will never compromise on its traditional taste. The 75-year-old ensures her dumplings – also known as ...

Alternatively, fill a pressure cooker with cold water, dumplings, pandan leaves, and salt, and cook under high pressure for 40 minutes. When cooked, remove dumplings from the pot and hang to drip ...