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.
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
- Steam soaked split green beans and pandan leaves for 45 minutes or until cooked and soft. Remove and discard pandan leaves.
- Transfer the green beans to a food processor, add in the rest of the ingredients and blend into a paste.
- Set aside for use.
[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
- 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
- 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.
- 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.
- Finish doing the same for the rest of ingredients.
- Trim the edges of the bamboo leaves. Steam the changs over high heat for 45 minutes.
- Remove and serve.
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12 comments:
Hi Kimmy, Wow! Yummy changs! I was just thinking if I should make some too since I've not have it for more than 15 years! Thanks for sharing this recipe & I think I can get all the ingredients over here. Spotted some dried bamboo leaves at the Asian store the other day . ;)
Hi Kit, sometimes we do crave for changs. This one is a healthy version for those who are quite sensitive of glutinous rice.
Kimmy, dah lama betul akak tak makan kueh chang esp bak chang, dulu my late mother mesti buat at least setahun 2 kali...akak suka dalam ada udang or udang kering...sekarang nak buat tapi tak pandai bungkus...
you untung ada MIL yang baik!
Hi Queenie, I juga suka bak chang yang ada undang kering, daging, telur masin yang biasa I buat. Tapi I memang suka cuba chang berperisa lain dengan bahan-bahan tak sama kombinasi.
delighted to learn about using sushi rice in replacement for glutinous rice. REally good for those suffer from glutinous rice intolerance.
Hi Lena, it's a good option and do not require boiling but steaming.
Hi Kimmy,
Another interesting chang from you, and using short grain rice! Your neighbour is so generous, sushi rice is quite costly too! This is indeed a wonderful vegetarian chang!
Thanks for linking!
Hi Joyce, yes indeed, served these warm it's good. Can skip lunch...
This is a very interesting way to cook dumplings...must fast than having to boil 3 hours!
Hi Jeannie, the whole process of making this dumpling is by steaming and you can break up the process. Prepare the filling ahead and steam the rice when you wish to make the dumplings. Lazy way or smart way?
Kimmy,
This way of preparing dumpling is so interesting!
Health some more with sushi rice!
mui
Hi Mui Mui, those who can't take glutinous rice can try this version. I agree it is healthy.
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