Yi Zi Ban

In collaboration with Bosch Home (SG), we embarked on a mission to recreate a series of Lost Recipes of Singapore; and the first recipe we’re dishing out is the Yi Zi Ban – a Hakka snack with over 300 years of history.
Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.
The skin is made from glutinous rice flour, texture similar to mochi. The filling is a textural delight as it has the softness of tofu, the crunchiness from the black fungus and the meatiness from the finely diced pork encased in chewy stretchy ‘QQ’ skin. The banana leaf perfumes the snack when it is steamed. It is one seriously good delicious snack!  
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Want to learn more about Yi ZI Ban? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.
#themeatmensg #simple #delicious #boschhomesg #lostrecipes

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Adjust Servings
500g glutinous rice flour (plus more for kneading)
¼tsp salt
800ml hot water (adjust base on glutinous rice flour brand)
400g pork shoulder
50g shallots (minced)
30g garlic (minced)
40g Chinese dried mushrooms
10g black fungus
2pieces firm tofu
40g dried shrimp
2tbsp oyster sauce
2tbsp light soya sauce
¼tsp salt
tsp pepper
¼tsp sugar
1tsp sesame oil
1tbsp Hua Tiao wine
Banana leaves (enough to cut 24 pieces of 21cm by 7cm)
4tbsp oil
Oil for deep frying



Wash banana leaves. Cut into 21cm by 7cm, recipe will require 24 pieces.
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Soak 15g black fungus until soften. Cut and discard the hard ends of the soften black fungus. Cut the soaked black fungus, dice and set aside.
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Soak 40g Chinese dried mushrooms until soften. Discard stem, dice and set aside.
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Coarsely chop 40g dried shrimp and set aside
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Cut 2 pieces of firm tofu into small cubes.
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Heat oil in wok for deep frying. Deep fry diced tofu until golden brown. Drain and set aside.
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Heat 2 tbsp oil. Add in dried shrimp and stir fry until fragrant.
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Add 50g minced shallots and 30g minced garlic. Stir fry until the shallots are translucent.
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Add diced pork shoulder stir fry until the meat changes colour.
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Next add diced mushrooms and chopped black fungus. Stir fry for 30 seconds.
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Glaze with 1 tbsp Hua Tiao wine.
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Season with 2 tbsp oyster sauce, 2 tbsp light soya sauce, ¼ tsp salt, ⅛ tsp pepper, ¼ tsp sugar and 1 tsp sesame oil.
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Add in the fried diced tofu and mix well
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Dish out and set aside.
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Slowly stir in 800ml hot water into 500g glutinous rice flour. Once the dough comes together, cover and rest for 15 minutes.
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Boil water in a wok and add 2 tbsp oil. Blanch banana leaves for 30 seconds. Remove and set aside.
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Place the dough on a board dusted with glutinous flour, knead until it’s a smooth pliant dough.
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Roll a portion of the dough into a long cylinder. Cut into 40g portion and cover with damp tea towel.
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Flatten and roll the dough ball to 3mm thick circle.
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Place 1½ tbsp of the filling in the center. Crimp and seal the edges.
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Place the wrapped dumpling on one end of the banana leaf, with it’s top peeking out. Fold the opposite end of the banana leave to enclose it. Place it in a bamboo steamer and repeat for the rest.
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Steam for 15 minutes.
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Serve it with your favourite sweet dark sauce and chili sauce.
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