DISCOVER OKI >

OKI RECIPES

Ingredients:

1. 2 tablespoon OKI Canola Oil
2. 500g glutinous rice
3. 1 teaspoon salt
4. 15 gm orange-tinted lye
5. 2 tablespoon hot water
6. Red bean paste
7. 20-30 pieces bamboo leaves
8. 20-30 rice dumpling strings
9. Kaya as dipping sauce

Steps:

1. Soak bamboo leaves and rice dumpling strings overnight in water. Clean and rinse thoroughly and drain.
2. Wash glutinous rice until the water is clear and add enough water to cover the rice. Leave it to soak for minimum 4 hours or preferably overnight; drain thoroughly.
3. Break 15 g orange-tinted lye into small pieces; add 2 table spoon hot water to stir until dissolved.
4. Add the 15g dissolved lye water, 1 teaspoon salt and 1 tablespoon OKI Canola Oil to the drained glutinous rice and mix evenly.
5. Roll red bean paste into small balls.
6. Start wrapping the dumpling by overlapping 2 pieces of bamboo leaves to form a cone and add a small spoon of rice, followed by red bean ball. Top with rice to cover the red bean ball.
7. Fold the flap and wrap it tightly around the pyramid. Tie with rice dumpling string into 2 loops and knot to secure.
8. Boil ¾ of the water in a big pot. Place rice dumplings in the boiling water, and ensure the rice dumplings are fully submerged.
9. Cook rice dumplings for 3 hours; adding in hot water when necessary.
10. Remove cooked rice dumplings from the pot, hang it up to drip dry for an hour.
11. Once dumplings are cooled, dip with kaya and enjoy.