Rice dumplings – also known as “zongzi” or “bak zhang” in Singapore – are delicious triangular parcels of steamed or boiled glutinous rice wrapped in bamboo leaves and packed with a variety of savoury (and sometimes sweet) ingredients.

Pay homage to the time-honored Chinese tradition of enjoying glutinous rice dumplings during the Dragon Boat Festival and try making these traditional favorites with Chinese Executive Chef Leong Chee Yeng's glutinous rice dumplings recipes. Alternatively, stop by The Fullerton Cake Boutique to taste test a variety of rice dumplings in person.

Vegetarian five-grain with organic millet and omnipork glutionous rice dumpling
Makes 6 dumplings

INGREDIENTS

• 12 bamboo leaves
• 150g five-grain rice
• 50g millet
• 200g glutinous rice
• 140g king oyster mushrooms, cut into cubes
• 140g shiitake mushrooms, cut into cubes
• 120g shimeiji mushrooms, cut into cubes
• 20g dried lotus seeds
• 200g OmniPork
• 5g minced ginger

Seasoning 1:

• 15g salt
• 20g sugar
• 1/2 tsp white pepper powder
• 2.5g five-spice powder
• 1 tbsp sesame oil
• 1/2 tbsp light soy sauce
• 35ml corn oil

Seasoning 2:

• 1 tbsp vegetarian oyster sauce
• 5g salt
• 15g sugar

METHOD

1. Soak the bamboo leaves, five-grain rice, millet, glutinous rice and lotus seeds in water until soft.
2. Strain the five-grain rice, millet, glutinous rice and lotus seeds. Stir-fry with Seasoning 1. Set aside.
3. Sauté the mushrooms with Seasoning 2. Set aside.
4. Pan-fry the OmniPork with minced ginger until fragrant. Set aside.
5. To wrap, take 2 bamboo leaves, with the smooth sides up. Place the smaller leaf slightly to the left and on top of the larger leaf.
6. Form a cone by folding the leaves up at the centre, then make a small inward fold.
7. Oil the insides of the cone to prevent the glutinous rice from sticking onto the leaves.
8. Fill the cone with 2 tbsp each of the sautéed grains, mushrooms and OmniPork. Top with 2 tbsp of sautéed grains.
9. Hold the cone firmly with one hand to secure its shape. Using your other hand, fold the leaves down to close the cone. Seal while pressing firmly. Follow the form of the dumpling and secure with a piece of twine.
10. To cook, prepare a pot of boiling water. Ensure that there is enough water to submerge the dumplings fully.
11. Submerge the dumplings and cook over low heat for 3.5 hours. Check the water level and top up accordingly with boiling water from time to time.
12. When cooked, remove the dumplings from water. Serve immediately. (Cool the dumplings before storing in the fridge or freezer.)

Jade's signature glutionous rice dumpling with five-spice pork
Makes 6 dumplings

INGREDIENTS

• 12 bamboo leaves
• 3 salted egg yolks (cut in half)
• 50g dried black mushrooms
• 400g glutinous rice
• 10g black-eyed peas
• 50g dried chestnuts
• 75g fresh pork fat, cut into cubes
• 250g pork belly, cut into cubes

Seasoning 1:

• 15g salt
• 20g sugar
• 35g five-spice powder
• 1/2 tbsp corn oil
• 30ml dark soy sauce

Seasoning 2:

• 30ml dark soy sauce
• 15g salt
• 5g fermented red beancurd
• 5g five-spice powder

METHOD

1. Soak the bamboo leaves, dried black mushrooms, black-eyed peas, dried chestnuts and glutinous rice until soft.
2. Strain the glutinous rice and stir-fry with Seasoning 1. Set aside.
3. Marinate the pork belly with Seasoning 2. Set aside.
4. To wrap, take 2 bamboo leaves, with the smooth sides up. Place the smaller leaf slightly to the left and on top of the larger leaf.
5. Form a cone by folding the leaves up at the centre, then make a small inward fold.
6. Oil the insides of the cone to prevent the glutinous rice from sticking onto the leaves.
7. Fill the cone with 2 tbsp of the stir-fried glutinous rice, egg yolk, dried black mushrooms, black-eyed peas, dried chestnuts, pork fat and marinated pork belly. Top with 2 tbsp of stir-fried glutinous rice.
8. Hold the cone firmly with one hand to secure its shape. Using your other hand, fold the leaves down to close the cone. Seal while pressing firmly. Follow the form of the dumpling and secure with a piece of twine.
9. To cook, prepare a pot of boiling water. Ensure that there is enough water to submerge the dumplings fully.
10. Submerge the dumplings and cook over low heat for 3.5 hours. Check the water level and top up accordingly with boiling water from time to time.
11. When cooked, remove the dumplings from water. Serve immediately. (Cool the dumplings before storing in the fridge or freezer.)