MethodSoak ecoBrown’s Gold Wholegrain Rice Mix for 6 hours. Drain the water.Marinate Ingredients A with Seasoning A for 15 minutes and place into the steamer. Pour 500ml water into the steamer and steam for 45 minutes or more. After that, loosen the rice with a chopstick/spatula and leave it to cool.Heat up ¼ cup of grape oil in the wok/frying-pan. Add in the pounded ginger and the rest of the ingredients. Stir-fry till fragrant. Meanwhile, slowly stir-in seasoning B over medium heat.Take 2 pieces of bamboo leaves and stack them together. Fold near 1/3 of leaves and shape it into a cone.Spoon in 1 tbsp of Ingredients A and add 1 portion of filling (cooked Ingredients B). Then cover with 1 or 2 tbsp of Ingredients A again. Wrap up the ingredients and shape into a triangular parcel.Put all the dumplings into a large pot filled with water and boil for 30 minutes*. Remove and hang dry.