20 dried bamboo leaves
125 ml (1/2 cup) oil
6 spring onions, chopped
400 g (14 oz) eggplant, cut into 1 cm (1/2 inch) cubes
90 g (3-1/4 oz) drained water chestnuts, chopped
1 T mushroom soy sauce
3 small red chilies, seeded and finely chopped
2 tsp sugar
3 T coriander, chopped (cilantro)
800 g (4 cups) white glutinous rice, washed and well-drained
2 T soy sauce
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Soak the bamboo leaves in boiling water for 10 minutes until soft. Drain. Heat half the oil in a wok. Cook the spring onion and eggplant over high heat for 4 - 5 minutes, or until golden. Stir in the water chestnuts, soy sauce, chili, sugar and coriander. Cool.
Bring 750 ml (3 cups) water to a simmer. Heat the remaining oil in a saucepan, add the rice and stir for 2 minutes. Stir in 125 ml(1/2 cup) of the hot water over low heat until it is absorbed. Repeat until all the water has been added (about 20 minutes). Add the soy sauce and season with white pepper.
Fold one end of a bamboo leaf on the diagonal to form a cone. Hold in one hand and spoon 2 T of rice in. Make an indent in the rice, add 1 T of the eggplant filling, then top with 1 T of the rice. Fold the other end of the leaf over to enclose the filling. Secure with a toothpick and tie tightly with string. Rewpeat with the remaining bamboo leaves, rice and filling. Place in a single layer inside a double bamboo steamer. Cover and put over a wok half filled with simmering water. Steam for 1-1/2 hours, or until rice is tender, adding more boiling water as needed. Serve hot.
Makes 20
125 ml (1/2 cup) oil
6 spring onions, chopped
400 g (14 oz) eggplant, cut into 1 cm (1/2 inch) cubes
90 g (3-1/4 oz) drained water chestnuts, chopped
1 T mushroom soy sauce
3 small red chilies, seeded and finely chopped
2 tsp sugar
3 T coriander, chopped (cilantro)
800 g (4 cups) white glutinous rice, washed and well-drained
2 T soy sauce
***************8
Soak the bamboo leaves in boiling water for 10 minutes until soft. Drain. Heat half the oil in a wok. Cook the spring onion and eggplant over high heat for 4 - 5 minutes, or until golden. Stir in the water chestnuts, soy sauce, chili, sugar and coriander. Cool.
Bring 750 ml (3 cups) water to a simmer. Heat the remaining oil in a saucepan, add the rice and stir for 2 minutes. Stir in 125 ml(1/2 cup) of the hot water over low heat until it is absorbed. Repeat until all the water has been added (about 20 minutes). Add the soy sauce and season with white pepper.
Fold one end of a bamboo leaf on the diagonal to form a cone. Hold in one hand and spoon 2 T of rice in. Make an indent in the rice, add 1 T of the eggplant filling, then top with 1 T of the rice. Fold the other end of the leaf over to enclose the filling. Secure with a toothpick and tie tightly with string. Rewpeat with the remaining bamboo leaves, rice and filling. Place in a single layer inside a double bamboo steamer. Cover and put over a wok half filled with simmering water. Steam for 1-1/2 hours, or until rice is tender, adding more boiling water as needed. Serve hot.
Makes 20
