When buying bamboo leaves, choose those that are light yellow or light green in colour. (Not the bright green colour as they may be chemically treated).
Only boil, wash and soak bamboo leaves the night before you use them. Otherwise the leaves may dry up. And do soaked more as some may break apart while wrapping. Also do not over boil the bamboo leaves, or the fragrance will be lost.
Bamboo leaves come in different sizes. Generally, we use only 2 pieces to wrap a dumpling. If leaves are too small, just add 1 additional leaf to wrap.
Just stir fry the glutinous rice briefly using medium low heat as we just want to add fragrance and not to cook the rice. Otherwise we may end up will half-cooked rice dumplings.
Do not tie the dumplings too tightly to allow some room for the cooked ingredients in the dumplings to expand.
Do not use high heat to cook the rice dumplings as this may cause the dumpling leaves to end up cracked and rice will ooze out.
Always check to ensure the water level is always enough to cover the dumplings when cooking in the pot. Otherwise we will end up with half-cooked dumplings.
Cooked the dumplings in badges if the pot you are using is not big enough.
For quick cooking, boil rice dumplings in a pressure cooker with enough water to cover the dumplings for about 40 minutes on pressure. Release pressure before removing lid of pressure cooker.
Always keep the extra rice dumplings in the FREEZER and reheat them in a steamer when needed.