Xoi Khuc Stuffed Sticky Rice Dumplings

Method

1. 1 Soak the glutinous rice and mung beans for 6 hours, then drain.
2. 2 Boil the leaves of the *Cynanchum* plant, then mash them thoroughly. Mix the leaf juice with glutinous rice flour and knead into a soft, green dough.
3. 3 Steam the mung beans, mash them, and mix them with diced pork belly that has been stir-fried with dried onions and pepper.
4. 4 Wrap the dough around the filling, then roll it in glutinous rice to coat it completely.
5. 5 Steam for 40 minutes until the outer layer of glutinous rice is translucent and the tapioca starch is cooked through and chewy.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 5: steam the glutinous rice flour balls under low pressure for 16 minutes, then release the pressure naturally for 7 minutes; steps 1–4 remain unchanged.