How to make it

1. Marinate the pork belly with five spice powder overnight. Soak the glutinous rice and mung beans separately for 6 hours. Soak dumpling leaves and wrapping straws in water for 2 hours.
2. Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the mung beans. Mix well.
3. Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the mung beans. Mix well.
4. Divide ingredients into two equal portions. Stack two bamboo leaves together and twist to form a funnel shape. Add a layer of glutinous rice, followed by a layer of mung beans. Top with pork belly, 2 oysters, dried scallops, 1 salted egg yolk, remaining mung beans and cover with another layer of glutinous rice. Fold the bamboo leaves to completely enclose the filling and form a pyramid shape. Tie securely with the straws. Repeat each step for the other dumpling.
5. Bring water to a boil in a large stock pot. Submerge the dumplings completely in water. Simmer on low heat for 3 hours.