When the bakery in Chinatown closed, I missed the joong they had and was forced to learn to make it.  It's an awful 2 day process of soaking, assembling and cooking and probably not worth the effort to most, but now that I've started making my own, I can't go back to buying joong.  It just isn't the same.  If I can't find salted duck eggs in Chinatown, sometimes I'll salt my own extra large jumbo chicken eggs, but I don't usually have the patience to wait a month for the eggs to salt.  The stainless steel mold was made by my son-in-law.

Posted By: Jay Chung
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Rice Mixture (mix together well):

2 1/2 lb mochi rice (wash, soak overnight, drain)

1/2 lb black-eyed peas (wash, soak overnight, drain)

3 Tbsp Hawaiian salt

1/4 cup Wesson oil (optional)

1 lb pkg lup chong (sliced into coins)


Pork Mixture (combine and mix well):

2 1/2 – 3 lb belly pork (cut into pieces)

1 Tbsp Hawaiian salt

2 Tbsp five spice powder


Salted Duck Eggs:

12 salted duck egg (yolks only)



40 bamboo leaves (wash, soak overnight)

1 roll of string and scissors to cut string


Cooking Process:

To Assemble (Use triangle mold):


Place a leaf in the mold.  Fold second leaf, shape like a cone into the center of the mold.  Place third leaf in the cone.


Scoop 1/3 cup of the rice mixture into the cone.


Spread on egg yolk and 4-5 pieces of pork on the rice mixture.


Cover with a second scoop of rice mixture.


Place a leaf on top to cover rice.


Fold side leaves in.  Fold end leaves together and fold in.


Tie securely with string.  Makes about 10-12 joong.


Place the joong in a large pot with enough water to cover at least 2” over top of joong.  Bring to boil and cook for 3 1/2 hours.  Be sure water is at the boiling point.  Turn off heat after boiling and let sit for 1 more hour.


Note:  Add more boiling water to cover joong as needed.


Lup chong may be chopped and added to rice mixture or sliced and layered in with pork.


*Recipe was cut in half because full recipe (about 22 joong) does not cook evenly in pot if too crowded.