Glutinous Rice Dumpling (Bak Chang)

Glutinous rice dumpling   Ingredients:  1 kg glutinous rice, soaked 4 - 6 hrs  Bamboo leaves - soaked for 6 hrs. Wash.  Filling:    800g belly pork 15 dried mushrooms - soaked, sliced half  200g dried chestnuts - soak in boiling water, discard the impurities then boil until soft 15 salted egg yolks - cut half 250g split green peas - soak overnight, drain, add 1tsp salt   Marinate for Pork:-  2 tsp  five spice powder  2  tbsp oyster sauce  3 tsp salt or to taste  2 tsp sugar  1/2 tsp pepper  1 tbsp rice wine   Dark & light soya sauce  2-3 tbsp oil  3 cloves garlic - chopped finely  6 shallots - sliced thinly (A) Sauce for the Rice: 4 shallots - sliced 3 garlic - minced 1 tsp chinese 5 spice powder pepper & salt to taste Light soya sauce   Method 1.  Heat oil and saute shallots and garlic until fragrant.  2.  Add marinated pork, fried till fragrant add chestnuts and mushrooms. Stir 4 - 5 minutes, Remove. 3.  Heat wok with 2 tbsp oil, stir-fry (A) and add glutinous rice. Remove. 4.  Take two bamboo leaves, make them overlap slightly and fold into a conical shape. 5.  Put 1 tbsp rice into the funnel base. Add 1 tbsp. filling and a piece of salted egg yolk. 6.  Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with string. 7.  Boil a large pot of water and add 2-3 tsp salt. 8.  Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. 9.  Top constantly with boiling water to maintain level of water at all times. 10.When cooked, remove the dumplings and hang to dry.  Tip: If using pressure cooker, cook for 45 minute.