Tested Recipe with Slight Adjustment Adapted from en.christinesreceipes.com
20g caster sugar
2 tbsp cooking oil
250g homemade red bean paste
10 pcs bamboo leaves
1 tbsp cooking oil
10 pcs grass strands
Palm Sugar & Osmanthus Syrup:
50g palm sugar (roughly chopped)
1 tsp dried osmanthus flower
- Soak bamboo leaves and grass strands overnight until softened. Remove the grass strands and set aside. Use a clean cloth to wipe clean both sides of each bamboo leaf. Carefully place the bamboo leaves into a large pot. Pour boiling water to cover all the leaves. Add 1 tbsp of cooking oil. Cook over high heat and bring to a boil. Remove from heat. Keep the lid on and let it cool down completely.
- Cover sago with water and soak for 30 minutes. Drain well. Mix with caster sugar and cooking oil. Set aside.
- Divide homemade red bean paste into 10 equal portions, 25g each. Knead each into a small ball.
- In a small sauce pan, place palm sugar and water. Cook over medium heat until the palm sugar completely dissolved. Remove from heat. Stir in the dried osmanthus flower, covered, until its cooled down.
- To wrap dumplings: With smooth side up, fold up 1/3 of a bamboo leaf to form a cone. Add 2 tbsp of sago. Place a red bean ball in the middle, then top with another 2 tbsp of sago to cover. Lightly press and level the surface. Fold the upper part of the leaf to cover the sago. Fold-in both sides and the remaining part. Form a triangle shape. Use grass strands to wrap tightly around the dumpling. Repeat this step to finish wrapping the remaining ingredients.
- Steam the dumplings at a preheated steamer over high heat for 30 minutes. When they cool down a bit, unwrap the dumplings. Serve warm with palm sugar and osmanthus syrup.