Yip Jai (Steamed Dumplings)

12 ti leaves for wrapping
Oil

Dough:
2 pounds sweet rice flour
3 1/3 cups water

Filling (Sweet):
2 cups grated fresh coconut
1 cup chopped peanuts

Filling (Salty):
2 cups chopped char siu
1 cup shredded jicama
4 stalks green onion, chopped
Salt and pepper to taste

Mix flour with water in a large bowl. Mix and knead until dough is workable. Wash ti leaves and cut out the tough vein back. Cut leaves into 2 x 5-inch pieces. Oil with vegetable oil on both sides. Set aside.

Make filling of choice.

Take a piece of dough the size of a golf ball. Roll and flatten this in your hand. Put 2 tablespoons filling in the center. Wrap the ti leaf around outside, leaving the top open. Secure with a wooden pick, if necessary. Place in a greased bamboo steamer. Steam over boiling water for 15 minutes.

Makes approximately 20 dumplings for each pound of flour.