Instructions: Grind the rice in a coffee grinder as fine as possible. Then soak in warm water for 1 hour. Drain through cheesecloth and transfer to a food processor, with a paddle attachment. Add baking powder and butter; mixing until ingredients are incorporated and texture resembles masa. For assembling each tamale, lay two moistened corn husks on work surface creating a rectangle. Place 2 ounces of the rice masa, then 3 ounces ha gow filling, then 2 more ounces of the rice masa on top. Wrap and place in steamer. Steam approximately 50-60 minutes until rice is cooked.

Yield: 9 tamales

HA GOW FILLING:
Soak mushrooms in hot water for 30 minutes. Remove stems and mince caps.

Place shrimp in processor with salt, sugar, egg white, ginger, wine, cornstarch, oyster sauce, soy sauce, sesame oil and peanut oil. Mix thoroughly after each addition. Add mushrooms, jicama, carrot, chopped scallion and white pepper. Mix well.

Yield: 27 ounces

SZECHUAN BLACK BEAN SAUCE:
Process black beans, garlic, and chinois roughly; then saute with the mussels in their shell in a little bit of peanut oil and butter. Add plum wine, mirin and reduce. Then add chicken stock, miso and hoisin and reduce.

Remove mussels and puree the mixture. To finish the sauce, mount the 2 ounces of butter.

Yield: 4 cups

CHINOIS MIX:
Mix all ingredients.

Yield: 1/2 cup

Upon service, steam the tamales to warm throughout for 10-12 minutes. Place on a warm plate and tear back the corn husks like ribbons and fold them decoratively at one end revealing the steamed tamales. Ladle 2 ounces of the sauce over the lower third. To garnish the plate, very finely julienne carrots, jicama, scallions and tri colored bell peppers and arrange decoratively at the end of the tamale where the husks have been folded back

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