Instant pot sticky rice dumpling hack - pork and abalone

If you’ve been intimidated by the idea of laboring in the kitchen and individually wrapping rice dumplings or “zhongzi”, here’s a hack to make it fuss free and to cut down cooking time by a quarter with instant pot. Rice dumplings are typically eaten during dragon boat festival and there are many different types, both sweet and savoury. Here’s my rendition of it using braised abalone, pork belly and mushrooms. Serves 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the uncooked sticky rice overnight (or at least 6 hours). Soak the dried bamboo leaves for at least 4 hours (or overnight).

Step 2

Cut the pork belly into ½ inch bite-sized pieces, marinate for 1-2 hours in fridge

Step 3

Soak the dried mushrooms in hot water for at least 15 mins (or overnight), then slice to small pieces.

Step 4

Slice the braised abalone and Chinese mushrooms and set aside. Dice the scallion to small pieces as well

Step 5

Drain the soaked sticky rice completely. Mix the rice with 1/2 tablespoon light soy sauce and 1/2 teaspoon salt in a large bowl. Then add sliced mushrooms, abalone, Chinese sausage and scallion to rice and mix well

Step 6

Line a deep dish (that can fit in your instant pot) with the bamboo leaves (drained and cleaned on both sides). Alternate adding the rice mixture and marinated pork belly pieces into the dish

Step 7

Pinch the ends of bamboo leaves together and tie with a string to secure the ends. This will prevent water from entering your rice dumpling

Step 8

Add 2 cups of water to the bottom of your instant pot, then place deep dish on a trivet and put inside the instant pot. Close the lid and set seal to venting. Set manual on high pressure for 30 minutes, then do a natural release for 15 minutes

Step 9

Enjoy while warm