Unagi Glutinous Rice Dumplings

Dough Ingredients
1 kg glutinous rice
3 tbsp chopped Nori
1 tsp chopped sesame oil
some bamboo leaves and hemps
raffia strings

Marinade
1 tbsp japanese unagi
12 cooked chesnuts
50g japanese pickled snail flakes
some Nori

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp salt
½ tsp sugar
1 tbsp sesame oil
½ tbsp chicken stock granule
2 tbsp fried shallot oil

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Remove, mix with rice seasoning, fried sesame seeds and chopped Nori when stir hot. Keep aside.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture in the centre and place in a piece of Nori. Add in some japanese pickled snail flakes, then spread some glutinous rice mixture and cover with Nori on top. Lastly, fold up the bamboo leaves into pyramid shapes. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Lastly place the dumplings in a steaming tray, steam over over high heat for about 30 mins or until cooked thoroughly. Remove from heat and serve.