Glutinuous Rice Roll

Glutinuous Rice Roll
My mum normally made these rice rolls on the last day of the lunar month as an offering for the prayer to the Kitchen God. This item can be whipped up anytime as the ingredients are non-perishable.
The steamed rice is placed on the beancurd sheets and made into rolls when it is still hot.

Ingredients
4 cups glutinuous rice
50g dried shrimps
8 chinese dry mushrooms soaked in warm water
1 beancurd sheet cut into 12 pieces 18cmx10cm
3 tbsp light soya sauce

Dash of pepper
10 shallots- peeled, sliced and fried till crisp
4 tbsp cooking oil

Method
Wash the glutinuous rice.  Drain the mushrooms, remove stem and cut into thin slices. Dice the dried shrimps. In a hot wok, add cooking oil and fry the dried shrimps and mushrooms for 5 minutes. Add  the glutinuous rice, water and seasoning. Stir until the water evaporates and transfer mixture to a steaming tray.
Steam for 20 minutes over high heat. Remove, add the fried shallots and mix well.
Place 2 tbsp heapful of rice on the edge of each beancurd sheet and roll tight. Seal by stuffing inwards both ends of the sheet.
Pan fry lightly the rolls in a non stick wok. Best served with chilli sauce and sweet soya sauce.

Konnyaku Jelly With Aloe Vera

Konnyaku Jelly With Aloe Vera
These jellies are easy to make. To add variety, different colours and fillings can be used. I find adding aloe vera gives a refreshing taste to this dessert. Alternatively, fresh fruits or canned fruit cocktail may be used.

Ingredients

Konnyaku jelly powder - 1 packet
250g sugar
950ml water
Aloe vera - 1 bottle
Colouring

Method
Mix the jelly powder with sugar. Drain the aloe vera and cut into desirable sizes before distributing them in the moulds. Bring water to a boil and add the jelly mixture slowly and stirring continuously. When boiled, divide into 4 portions for 4 different colours. Pour into mould, cool and refrigerate. Best served chilled.