Green Beans Chang [Rice Dumplings]

Last year's Changs' Festival [Rice Dumplings], I didn't make any cos' the family was in mourning of my Papa.   These rice dumplings were made for Cheng Beng in March cos' food offerings at the Kek Lok Si Columbarium must be vegetarian.  BTW, this is a vegetarian savoury sweet rice dumplings.  The original recipe [from Yum Yum food magazine] uses glutinous rice but here I used the medium short grain rice [actually sushi rice] cos' my neighbour gave me a 5 kg packet of it. 

Moreover, my MIL was advised not to eat glutinous rice for health reasons.  So I think substituting with 'Sushi' rice is a good choice  for those who love rice dumplings yet cannot eat glutinous rice.

Notes:  If using glutinous rice, here is the method for the rice preparation, 

the rest of the steps are the same.

500 gm glutinous rice - washed, soaked 4 hours and drained

2 tbsp oil

1 tbsp sugar

1 tsp salt

250 ml water

2 blades pandan leave - knotted

Put all ingredients into a steaming tray.  

Steam for 1 hour or until cooked.

Remove from heat and set aside.

Ingredients - Filling

180 gm split green beans - washed and soaked for 4 hours, drained

3 blades pandan leaves - knotted

125 gm sugar

1 tsp salt

120 ml oil

1. Steam soaked split green beans and pandan leaves for 45 minutes or until cooked and soft.  Remove and discard pandan leaves.
2. Transfer the green beans to a food processor, add in the rest of the ingredients and blend into a paste.
3. Set aside for use.
   

Ingredients - Rice

[makes about 35 - 38 small dumplings]

500 gm medium short grain rice [sushi rice] - washed and drained

2 tbsp oil

2 tbsp sugar

2 tsp salt

700 ml water

2 blades pandan leave - knotted

1. Put all the ingredients into a steaming tray and steam for 30 minutes or until cooked.  Leave for 15 minutes before fluffing up rice.
   
   
   
   Wrapping Dumplings

• about 40 pieces of small size bamboo leaves - soaked and washed, then wipe dry, set aside
• hemp strings

1. Fold 1 piece of bamboo leaf into a cone shape.  Scoop some steamed rice into the cone, add 1 tablespoon green bean paste filling then top with 1 tablespoon rice.
   
2. Press the rice firm, cover it with the extended ends of bamboo leaves and form into a chang shape.  Tie and secure it with the hemp string.
3. Finish doing the same for the rest of ingredients.
   
4. Trim the edges of the bamboo leaves.  Steam the changs over high heat for 45 minutes.
   
   
   
5. Remove and serve.

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