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Crushing roasted peanuts using glass bottles.

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Mui Tsz Lam Village is located in the hills of North-East New territories in Hong Kong.

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3 bamboo leaves are used to wrap around the rice dumpling.

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Bamboo leaves softened in hot water in an old brick stove before wrapping the dumplings.

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Aunt Gui Yin’s mother taught her how to make Hakka rice dumplings. Since then, she made them every Tuen Ng Festival.

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Filling is placed on top of a layer of sticky rice and a bamboo leaf.

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The rectangular rice dumpling should be cooked for 3 hours in boiling water.

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Villagers sift and blow away peanut skins using the same technique they did with harvested rice in the past.

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The seats under the lychee tree of Mui Tsz Lam village is the villagers’ favourite place to gather and share food.

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The grass or string used to tie the dumpling is also used to cut up the cooked rice dumplings.

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A string or a piece of grass is used to tie up the rice dumpling firmly before cooking.