2 cups glutinuous or sticky rice – soak for at least 3 hours
11/2 cup normal rice
300g pork baley, seasoned with five spice powder, sesame oil, Chinese wine, dark and light soya sauce, sugar and pepper.
5 Chinese dried mushroom – soaked and slice thin
1 pair Chinese sausage- cut thin slice
5 cloves garlics and 10 shallots – chopped
300g pumpkin, cut into 2cm thin slice
200g green bean – wash, drain & soak 3-4 hours
Enough Chicken Stock to cook the rice
Oil for frying
6 fresh/dry Lotus leaves for wrapping
Note : adabted from lilyng2000.blogspot
Soak fresh lotus into the boiling water for 1 few minutes to soften the leaf, drain, dry and oil the leaves.
Heat wok with a little oil, fry the lap yoke and lap cheong , remove and leave aside..
Fry dried prawns till fragrant then add garlic and shallots .
Add in rice, Sprinkle chicken stock into the rice and continue stirring. Add some dark soya sauce, light soya sauce, pepper and continue to stir and add in more chicken stock until rice has soaked up all the stock and about half cooked (more stock will give a softer texture to the rice)
Let the rice cool a bit for easier handling
Put the lotus leave in a huge bowl, line the pumpkin, chinese sausage, pork, some green bean & add some rice on top. use spoon to press & flatten. wrapped it up and cook in the pressure cooker. It may take very much longer if you steam in the conventional way (about 3-4 hours) but with the pressure cooker, it takes only 10-15 minutes