"With just a little honey" - Aunt Kim
4 lb Long grain sweet rice
½ tsp Potassium carbonate & sodium bi-carbonate solution (雪碱水) - Koon Chun Brand
OR ⅓ tsp of the powder (碱粉代替)
String divided to 2.5 feet long pieces
Optional for flavor: peanuts, red bean, green peas, scallop/shrimp, or marinated pork
Dipping: Honey or sugar
Soak bamboo leaves in ~50 deg Celsius water for 10 minutes
(mix half boiling water / half cold water)
Wash the rice and mix alkaline water in well
Take 2 bamboo leaves and fold into a pocket.
When folding bamboo leaves, always make sure that corners are folded over
so that there is no opening for rice to fall out
Fill the pocket with rice and pack the rice in tight.
Make sure to leave an inch of clearance on top
Fold the top over and wrap the bundle tight.
Make sure all corners are folded over well.
Wrap a string around the bundle twice, pull tight,
then tie a half-shoe tie so they can be opened easily.
Optionally cut off extra leaf
Make sure all bundles are cooked before storing in the refrigerator.
To cook, put in pressure cooker with COLD water. Hot water will unevenly cook the rice.
Cook on high for 30 minutes.
It is okay to cook in a normal pot, but it can take over an hour.
To check when done, poke the rice with a chopstick.
If it comes out soft and sticky, it's done