This year the chung/rice dumpling festival falls on June 12th and this recipe has to be shared before it is too late. I am noted to be late as the chinese saying goes 'Kor How Chui Peng'. If this recipe is not shared now, we will be chasing the solders after the war(Rice Dumpling Festival). So, as i promised to continue with the Square Ball Soup recipe i guess i would have to put that on hold until the next posting.
This chung/rice dumpling is special as this is how my mother in law made them and we have not tasted this kind since she passed away in 1991. This kind of filling is not available for sale and the family has been dying to taste it again. Asking around the older relatives for recipe is no good, most of them are gone and those who are alive do not have a clue as to what i am looking for. So, have to close my eyes and try to imagine how this filling tasted and when i opened my eyes, went into action and came up with this recipe. My daughter, Sandra commented that it is not the Mccoy but she liked it and it tasted good.
