Rice Dumplings with Golden Oysters and Dried Scallops

How to make it

1. Soak the glutinous rice and green beans separately for 6 hours. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain well and set aside.
2. Marinate the pork belly overnight. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the green beans. Mix well.
3. Divide ingredients into two equal portions. Take one portion of each ingredient. Stack two bamboo leaves together and twist to form a funnel shape. Add a layer each of glutinous rice and green beans, then add pork belly, 2 golden oysters, dried scallop, 1 salted egg yolk, and the remaining green beans. Top off with rice.
4. Fold the bamboo leaves to completely enclose the filling and form a pyramid shape. Tie securely with the straw. Repeat each step for the other dumpling.
5. Bring water to boil in a large stock pot. Add the dumplings (must be completely covered by water). Simmer on low heat for 3 hours. Take off the heat. Keep covered for another 3 hours. Then serve.