Jianshui Zong (Alkaline Rice Dumplings)

Instructions

1. Rinse the glutinous rice until the water runs clear, drain and cover with fresh water by 1 inch (2.5 cm). Stir in 22 ml lye water and the vegetable oil, cover and soak in the refrigerator overnight, at least 8 hours; the rice will turn pale yellow. Soak the dried bamboo leaves overnight too, weighed down with a plate.
2. Boil the leaves for 5 minutes to soften them, scrub both sides and trim off the stiff stem ends. Drain the rice well in a sieve.
3. Overlap two leaves and fold them into a deep cone. Fill with about 3 tablespoons of rice, shake to level, fold the leaves over to cover the rice completely and wrap into a pyramid.
4. Tie each dumpling firmly but not tightly with kitchen string, leaving room for the rice to swell. Repeat to make 12 dumplings.
5. Pack the dumplings into a large pot, cover with water by 1 inch (2.5 cm), stir in 7 ml lye water and weigh them down with a heatproof plate. Bring to a boil, then simmer over medium-low heat, covered, for 2 1/2 hours, topping up with boiling water so they stay submerged, until the rice is fully translucent, amber and smooth with no visible grains.
6. Lift out the dumplings and let them cool to room temperature, about 1 hour, so the rice sets to its springy texture. Unwrap and serve with the granulated sugar or honey for dipping.