香葱绿豆粽Mung Bean Shallot Dumpling

将沥干的糯米加入油和盐拌匀备用。Mixes glutinous rice with oil and salt.

绿豆片加入水煮至软，趁热用搅拌机打烂。Boil mung bean with water until soften；blend into puree in blender whilst hot.

烧热油，爆香小葱头片后捞出，倒入绿豆泥和糖搅煮至离镬，最后加入麦芽糖拌匀，盛起待冷后搓小圆球备用。Heat oil in wok，sauté shallot until fragrant；discard shallots and add in mung bean puree and sugar；keep stir-frying until it is non-sticky to wok，toss in maltose and dish out to cool down. Shape the filling into balls.

取2片粽叶摺成斗形,加入2茶匙糯米，放入1粒绿豆馅，再盖上2茶匙糯米包成三角形绑上死结即可。Fold 2 bamboo leaf into cone shape，fill with 2 tsp glutinous rice，top with 1 mung bean filling，cover with 2 tsp rice，fold back the leaves form in triangle shape and tighten with hemps string.

煮滚一锅水，将裹好的粽子放入，煮大约3小时，吊起，沥干水分。Boil water in a deep pot，add in dumplings and boil for 3 hours，drain.