Savoury rice dumplings are my nephews' favourite. This year the prices of Bak Chang ingredients could have gone up quite a bit thus the prices of it on sale at the market place have gone up too. Taking this as an excuse, I told my mom I will make some Kee Chang and less Bak Chang for her. Actually, it isn't for this reason. I didn't reduce the quantity of Bak Chang which I made [you may think I'm stingy, kiam siap, hehehe!].
I just wanted to try this recipe [3 times the original recipe]. So these are the alkaline rice dumplings with palm sugar/gula melaka syrup which I made. The size isn't very small or big [about 2 bites] and I managed to get 60 pieces.
Kee Chang ingredients are few [glutinous rice, alkaline water and bamboo leaves] but you need to have some skills in wrapping which is different from making bak chang. You cannot pack it full otherwise you will end up getting very tough Kee Chang which is not chewy at all. The wrapped Kee Chang before cooking should be slightly hollow where you can shake and hear the rice.
Recipe adapted from Nyonya Flavours [modified]
[makes 58-60 dumplings]
800 gm glutinous rice - rinsed and soaked overnight, drained
2 tbsp alkaline water
120 small size bamboo leaves
enough water to cover the dumplings in the cooking pot
1/4 tsp borax [maybe can substitute with bicarbonate of soda]
Things to prepare a day or two before making
- Soak bamboo leaves until softened [preferably overnight], rinse with clean water. Wipe each leaves with a clean kitchen towel. Stacked the leaves and fold into half, keep in a plastic bag.
- Wash glutinous rice with clean running water until it turns clear. Soak rice for 10-12 hours or overnight.
Making the Dumplings
- Drain rice. Stir in alkaline water. Mix well and set aside for 15-30 minutes.
- Wrap the dumpling with 2 pieces of bamboo leaves, about 1 tbsp of glutinous rice.
- Tie up with hemp string. Finish wrapping all the dumplings. Trim the excess bamboo leaves and strings.
- Boil a pot of water over high heat. Add the dumplings into boiling water.
- Add in the borax. Once the water comes to a rolling boil, turn to medium heat and continue to cook dumplings for about 2 hours.
- Remove from water and hang dumplings to dry [allow water to drip].
- Serve with fragrant palm sugar/gula melaka syrup.
250 ml thick coconut milk [original uses water]
350 gm palm sugar/gula melaka
- Combine coconut milk and palm sugar in a saucepan.
- Bring to boil until sugar dissolves.
- Turn off the heat and strain the syrup.
- Keep in airtight container or store in refrigerator.