Zongzi

Use 500 g glutinous rice; 200 g peeled split mung beans; 350 g pork belly, cut into 10 pieces and the listed remaining ingredients. Soak rice, beans and leaves separately overnight in the refrigerator. Marinate pork with soy, wine, sugar and pepper overnight, refrigerated. Cover soaking ingredients generously and keep all overnight soaking refrigerated. Soak mushrooms separately and squeeze dry.

Drain rice and beans. Mix rice with oil and half the salt; season beans with remaining salt. Boil leaves 10 minutes, rinse and trim tough ends. Drain well, keep leaves flexible and reject torn ones.

Overlap 2 leaves to form a deep cone. Add rice, beans, a pork piece, sausage, mushroom and half a yolk, then more beans and rice. Fold leaves across the opening and around the sides; use a third leaf to cover any gaps. Tie firmly without crushing. Make 10 parcels, dividing components evenly. Do not pack tightly because rice expands; cover every opening and wind twine in both directions.

Submerge parcels in a large pot, weight with a heatproof plate and simmer 3 hours, adding boiling water to keep covered. Rest 15 minutes before unwrapping. Maintain a quiet simmer and check water throughout. Open a test parcel for sticky tender rice, soft beans and pork at least 63°C/145°F followed by the full resting time; drain before resting.