香港裹蒸粽

材料A
白糯米150克
绿豆片100克
冬菇1个（浸软）
瑶柱1个

材料B
荷叶1张
竹叶5片
咸水草2根
烧肉1块（切小块）
烧鸭1块（切小块）
五花肉1块（汆烫）
咸蛋黄1个
莲子30克
栗子30克
生油少许

调味料
鸡精粉½小匙
盐和糖少许
胡椒粉少许

做法

1. 把材料A浸软2小时，捞出沥干待用。
2. 把荷叶、竹叶和咸水草浸软30分钟待用。
3. 把白糯米、绿豆片和调味料搅拌均匀。
4. 把荷叶铺平，放上竹叶，把糯米混合物铺在竹叶中间，放上剩余材料后包好，用咸水草扎紧。
5. 把粽子放进滚水煮5小时，捞起沥干即可。

Hong Kong Style Rice Dumpling with Roasted Meat, Dried Scallops and Beans

Ingredients A
150g white glutinous rice
100g split mung beans
1 shitake (soaked)
1 dried scallop

Ingredients B
1 lotus leaf
5 bamboo leaves
2 grass string
1 roasted pork (cut into pieces)
1 roasted duck (cut into pieces)
1 pork belly (blanched)
1 salted egg yolk
30g lotus seeds
some oil

Seasoning
½ tsp chicken powder
dash of salt and sugar
dash of pepper powder

Method

1. Soak Ingredients A in water for 2hrs. Drain and set aside.
2. Soak lotus leaf, bamboo leaves and grass string in water for 30mins.
3. Mix glutinous rice, split mung beans and Seasoning evenly.
4. Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice mixture at centre. Add remaining Ingredients A and B on top and wrap tightly. Secure with grass strings.
5. Cook in boiling water for 5hrs. Drain and serve.

text：若昕 photo：Kin+Orchard hotel Singapore