Alkaline Zhang with Gingko and Red Bean Paste
500g glutinous rice, washed, soaked overnight and drained
3 tbsp oil
2 tbsp alkaline water
400g red bean paste filling
10-15 cooked gingko nuts
1 piece bean curd skin
20 pieces zhang leaves, soaked, washed and blanched
Some hemp string, soaked, washed and blanched
- Mix glutinous rice with oil and alkaline water. Set aside for later use.
- Divide red bean paste into 40g each part, wrap in gingko nut and shape into balls. Then wrap the filling with bean curd skin.
- Using 2 pieces of leaves to fold into a cone. Fill in 1 tbsp rice, fill a portion of filling in the center and top with another 1 tbsp rice. Press and cover with extended ends of leaves and form into the shape of dumpling. Tie and secure with the hemp.
- Bring water to boil, put in dumplings and cook for 3 hours.