|糯米粉||Glutinous rice flour|
|糉葉||Rice dumplings leaf|
Soak the chickpeas with overnight. Boil until soft and cooked. Filter the water away. Press and crush the chickpeas into paste.
Mix dates syrup, salt and oil into the bean paste.
Wash the fevervine leaves.
Prepare some sugar water (recommended to use sucrose). Add fevervine leaves and mix into juice.
- 糯米粉、粘米粉 (比例約4:1)，以雞屎藤汁及少許油搓成粉團
Use fevervine leaves juice and little oil to roll a dough with glutinous rice flour and rice flour (in a proportion of 4:1).
Roll into ball size and add in the bean paste, sugar and roasted seasame as fillings.
Use rice dumplings leaf or banana leaves as the base to steam for 15-20 minutes.
煮食提示 Cooking Tips
Since I don’t have a blender, therefore I boil the leaves and crush them by hand. It’s good to taste the texture of the leaves.
Don’t want to add too much oil, so it’s quite sticky hand. But it still taste good.
Special thanks to Liam Yuen for the recipe.