Conpoy and Ham-Filled Rice Dumplings 瑤柱火腿粽

Fillings Preparation
1. Wash and drain the glutinous rice. Mix well with the salt (10 grams) and oil. Set aside.
2. Wash and soak the skinned green beans in water for 2 hours. Drain and mix well with chicken powder and spicy ginger powder. Set aside.
3. Spread out the oil on the salted egg yolk. Set aside.
4. Soak the ham in hot water for 15 minutes. Remove and chop fine. Set aside.
5. Soak the whole conpoys in cold water for 3 hours.
6. Chop up the belly pork into small cubes (10 grams). Mix well the belly pork with salt, sugar, five spices powder and rosewater. Set aside.
7. Wash and boil the bamboo leaves for 10 minutes. Take out and wash again by running water and set aside.
8. Wash and soak the straws in water for 10-2 minutes until soft. Set aside.

Wrapping Method:
1. Use the two bamboo leaves to form a triangle shaped hollow on hand.
2. Spread a layer of the glutinous rice over the bamboo leaves.
3. Place the skinned green beans, minced ham, conpoy, salted egg yolk and belly pork in the centre respectively.
4. Add one more layer of the glutinous rice on top.
5. Use two more bamboo leaves to cover the ingredients.
6. Fold the bamboo leaves to form a pyramid-shaped pudding.
7. Tie firmly with the straws.

Cooking Method:
1. Prepare a cooking-pot. Put in the pyramid-shaped rice dumplings and then fill with the boiled water to cover the rice dumplings.
2. Boil for 3.5 hours and continue to add boiled water to cover the rice dumplings.
3. After boiled for 3.5 hours, the rice dumplings need to be steamed by the hot water for another 4 to 5 hours. The hot water should cover the rice dumplings.
4. Remove and drain. Serve hot.