9 |
red asian shallots, thinly sliced |
1 tablespoon |
vegetable oil |
500g |
spinach leaves |
150g |
dried mung beans, soaked for 2 hours |
110g |
pork belly, cut into 5 mm pieces |
1 teaspoon |
freshly cracked black pepper |
2 1/2 teaspoons |
salt |
2 |
pandan leaves, cut into thin strips using scissors |
250g |
glutinous rice flour |
1kg |
glutinous rice, soaked for 2 hours |
1 |
banana leaf |
|
Peanut and sesame mix, to serve |