Cantonese Rice Dumpling 广东咸肉粽

It's almost Duan Wu Jie again!

This time I made the real Cantonese version of savoury rice dumpling.
Just the way Grandaunty used to make.
Cantonese Rice dumpling doens't use soy sauce in its rice, and neither it is fried.
If u want to make it easier to wrap, u can stir fry it a while to make it slightly sticky, but bear in mind, no soy sauces. It's fair and much softer than the Hokkien version of which the rice is stir fried, therefore, can be packed real tight.

(A)
2kg glutinous rice
2 Tbsp salt
1 tsp sugar
3 shallots , chopped
Half cup oil

Soak rice at least 3 hours, or overnight. Drain well. Fry shallot in oil until slightly golden and fragrant. Mix shallot oil, rice, salt and sugar together.

(B)
600gm peeled mung beans
2 tsp salt
1 Tbsp sugar

Soak mung beans for at least 4 hours or overnight. Drain well and mix with salt and sugar. Leave to marinate for 1 hour or more.
** U can mix this with rice after marinating. Or use it on its own as filling.

(C)
1kg pork belly, no skin
1 Tbsp salt
2 Tbsp sugar
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
1 heaped tsp 5 spice powder
good dash of pepper

Mix everything together and marinate at least overnight. Best 2-3 days.

(D)
24 salted egg yolks, halved
48 pcs Chinese mushrooms, sliced
Soaked and washed large bamboo leaves
Soaked grass strands or cotton parcel strings for tying the dumplings

Method to wrap: Read my Bak Zhang recipe

This year din make gan sui joong with fillings, cos my mom just made a big pot of yummy kaya So I made plain ones to eat with "Mui Che Kayeang".

Video on how to wrap(updated 6/6/13)