Wash the sticky rice and soak it in water for 4-5 hours.
Heat the bamboo leafs in a pot with cold water until the water is boiling. Let it boil for about five minutes before pouring off the water. After that, wash the bamboo leafs and put them in a container with fresh cold water.
Take a clean pot and mix the sticky rice with vegetable oil, baking soda and salt in it.
Put two bamboo leafs with the smooth side up and roll them into a triangular shape (illustration 1).
Fill some rice (approx. 40g) into the triangle (illustration 2)
Fold the upper parts of the bamboo leafs (illustration 3) and roll them in a way, that the rice is completely enclosed (illustration 4).
Now seal the leafs with a cotton thread (illustration 5).
Put the bamboo leafs filled with sticky rice in a pot and pour water so that the leafs are completely covered by around 1cm. Bring the water to a boil. Simmer the bamboo leafs on medium heat for 90 minutes. Make sure that the leafs are always covered by water by at least 1cm.
After that take the leafs filled with sticky rice out. Don't remove thread and leafs until you want to eat the dumpling.
Enjoy the aromatic rice dumplings at room temperature and with honey or sugar. This dish is perfect for breakfast.
