Now That's a Wrap!

The Chinese Dragon Boat festival is here again! As a family tradition, we're making glutinous rice.

The tedious preparation that took my grandma two days. We're making both the salty and sweet kind. The day before, my grandma had to boil the red beans in sugar water to make red bean paste, soak the rice, mushrooms and conpoy in water, boil the mung beans, marinade the pork and prepare the wrapping leaves. The next day, we had to boil the chestnuts, lotus seeds, and separate the whites from the yolks for the salted duck eggs.

Et voilà, the end product! Now I will take you through the steps as how to make this.

First, arrange four leaves so it overlaps each other. Then spread the rice in the middle.

Add the premixed mung beans, lotus seeds and shiitake mushrooms. Spread it on top of the rice.

Add a strip of pork belly and the sliced egg yolks on top.

Then the chestnuts. Then cover the ingredients with the mung bean mixture and finally the rice.

Wrap it as such.

Tie it with cotton strings.

Me giving it a try. 

It's harder than it looks. You have to wrap it really tight so the ingredients don't fall out.

Tada! Then you put it in a pot, boil it for 3 hours submerged in water. Then it's ready to eat!

* I will show you the end product once it's done cooking.