Ingredients:
1Kg Chinese Arrowhead / Ngaku / Chi Gu
cooking oil (for deep frying)
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Ingredients (glutinous rice balls):
300g glutinous rice flour
½ cup of boiling water
1 cup of water (room temperature)
Food coloring (optional)
Ingredients (syrup):
Rock sugar to taste
3-4 slices fresh ginger (optional)
4 pcs screwpine leaves /pandan leaves (optional)
Ingredient A (biscuit pastry):
300g plain flour
100g shortening
1 tsp baking powder
50g butter / margarine
100g icing sugar
2 eggs
Ingredient B:
600g lotus paste (divide the lotus paste into 50g portion each)
12 cooked whole salted egg yolks
Ingredient C:
1 egg, lightly beaten for eggwash
some walnut halves, or flaked almonds, for decoration
Ingredients A: (sifted)
95g fried glutinous rice flour
140g icing sugar
Ingredients B: (Combined)
155ml ice water
¼ tsp vanilla oil
Ingredients C:
15g shortening
Ingredients D:
800g lotus paste (100g each, vary in size of mould)
Ingredients A:
200g Hong Kong Flour
Ingredients B: (Combined well)
130g golden syrup
60g peanut oil
½ tsp alkaline water
Ingredients C:
800g lotus paste
Ingredients D: (lightly beat)
1 piece egg yolk
Ingredients:
1 kg glutinous rice (soaked 1 hour then washed and drained well)
Bamboo leaves and raffia string for wrapping
Filing:
400g belly pork (remove skin & cut into cubes )
150g dried mushrooms
200g dried chestnuts ( soak in boiling water for 1 hour and remove skin)
10 salted egg yolks
100g dried shrimps (soak in warm water)
100g mung beans (soak in [...]
Ingredients:
400g glutinous rice
1 tbsp alkaline water
38-40 bamboo leaves (washed and soaked for several hours)
Dried China grass or hempstring (soaked)
Palm sugar syrup
300g palm sugar (gula melaka)
370ml water
2 screwpine leaves (knotted)
