Alkaline Rice Dumpling with bean filling 简粽

This is a followup to an earlier post on meat dumplings :

http://hakkafood.blogspot.com/2008/12/rice-dumpling-with-meat-filling-zhong.html



Here's the nostalgic alkaline, chewy, soft and sticky glutinous rice dumpling with mung bean filling, drizzled with brown or yellow syrup. In Hakka, it's called "gun shui joong". A good dumpling is uniformly soft in texture. This demands meticulous sorting of random long grain rice from the glutinuous rice before mixing the ingredients and cooking them.