5 SPICE EMBRYO RICE CHANG [RICE DUMPLINGS]

When comes the time  for making rice dumplings [chang] for Duan Wu Jie, it is common to hear people advising not to eat too much of the rice dumplings made with glutinous rice.  There are some of my friends who love eating changs but due to health reasons, they opted to make rice dumplings using Brown Rice, oatmeal etc.
So far, I have not made such rich dumplings because my family members and relatives still prefers the traditional Kiam Bak Chang made of glutinous rice.  Even my mom, a diabetic did not refrain herself for it.

Recently, I have started eating Embryo Rice and I was curious to try making a healthier version of Kiam Bak Chang with this rice.  Below is my attempt.  Instead of using Brown Rice [needs soaking] and oatmeal, here I used Embryo Rice [no need soaking] and glutinous rice.  The dumpling looks like this.  The rice is not crumbly and tastes awesome without the 'sinful' feel when you dig in.

Ingredients - Dumpling Filling

20 pieces dried mushrooms - rinsed, soaked and drained - keep whole
20 dried chestnuts - soak with 1/2 tsp alkaline water with some water for 15 minutes.  Blanch with boiling water for 15 minutes then boil for 15 minutes.  Drain and set aside
5 salted egg yolks - steamed with some sesame oil - quartered
2 tbsp each of oil, chopped garlic and sliced shallots [I used 8 shallots and 4 pips garlic]
400 gm fatty pork belly - cut into 20 big pieces
5 tbsp water
Seasoning for Meat
2 tsp each of Chinese 5 spice powder, sugar, oyster sauce and dark soy sauce
1 tsp pepper
1 1/2 tsp salt

1. Heat oil and fry chopped garlic and shallots until aromatic and brown.  Dish up 1/2 of it, set aside for frying rice.
2. Add in pork belly, stir fry until meat pieces are firm.  Add in seasoning and continue to fry until aromatic, then add dried mushrooms and chestnuts.  Add in water, fry for 5 minutes or until all the ingredients are well coated with seasoning and water almost dry.  Cool before dishing up, separating the main ingredients [pork belly, mushrooms and chestnuts in a container.   Set aside for later use.  This filling can be prepared a day earlier.
   

Ingredients - Rice

[makes about 20 dumplings]

500 gm glutinous rice - soaked for 4 hours or overnight and drained
500 gm Embryo rice - washed and drained [no need to soak]
2 tbsp each of oil
2 tsp each 5 spice powder and salt
1 tbsp dark soy sauce and 1 tbsp light soy sauce
1 tsp pepper

50 gm dried prawns - rinsed and drained
100 gm prepared peanuts [can prepare days ahead and freezed]

1. Wash peanuts and soak it in salty water for several hours.  Drained and transfer to a freezer bag.  Freeze in refrigerator until required.
2. Heat up oil, saute dried prawns for a few seconds, add in the fried shallots set aside earlier from frying the fillings above.
3. Add in the glutinous rice, stir fry for several minutes before adding the Embryo rice, peanuts and seasoning.  [off heat while adding ingredients].  Stir fry to mix well the seasoning and rice. 
4. Turn on the fire and fry for 5 minutes or until the rice is well mixed with the seasoning and looks clear with a nice soy sauce colour.
5. Dish up and leave aside.
   
   

Wrapping Dumplings

about 40 pieces of  bamboo leaves - soaked in hot water until soft, then wash by wiping each pieces, then wipe dry, set aside

hemp strings enough to tie 20 dumplings

1. Using  2 pieces of bamboo leaves to fold into a cone. Scoop some rice into the cone [I used about 1 tablespoon], place 1 piece pork belly, chestnuts, salted egg yolk and mushroom.  Cover with about 1 - 1 1/2 tbsp rice [depending on the size of chang you wish to make]. 
2. Press the rice firm, cover it with the extended ends of bamboo leaves and form into a pyramid [chang] shape.  Tie and secure it with the hemp string.
3. Finish doing the same for the rest of ingredients.  Trim the edges of the bamboo leaves and excess strings. 
4. Place the changs in a big pot.  Pour water  enough to cover them.  Bring to boil and cook for about 3 1/2 hours or until the rice dumplings are cooked.  Add more boiling water should the to water is reduced below the changs.
5. Remove from water and hang dumplings to dry before storing them or serve warm.

Notes: Some benefits of Embryo Rice - contains selenium said to prevent cataract, helps to remove body toxin and absorption of nutrients

KIAM BAK CHANG WITH BRAISED PEANUTS [2018]

HAPPY DUAN WU JIE [ 端午节] 2018 TO ALL 

As in my previous posts on Savoury Rice Dumplings [Kiam Bak Chang] - Rice Dumplings, I used to mention that there are many versions of this dumpling and each family has their  own unique recipe.  Practically, all tastes good and enjoyed by many.

This year, I tried another recipe with addition of braised peanuts.  The idea was adapted from My Kitchen 101 while I was browsing for new dumpling recipes.  I had the time to try this version as I do not have to make rice dumplings for my mum, this year.   My sister in-law wanted to try her hand in making rice dumplings with my mum’s recipe and guidance.  She succeeded with the ‘sifu’ around.   These are my mum’s rice dumplings. 

My Recipe here makes 20 medium to large dumplings.  My hubby prefers large dumplings.  According to him, 1 large serving is most satisfying.

Ingredients For  The Filling

600 gm pork belly with skin – cut into 40 pieces

2 tsp 5 spice powder

1 heaped tsp white pepper powder

1.5 tsp salt

3 tsp sugar

1 tbsp dark soy sauce

100 gm shallots – peeled and sliced thinly

1.5 tbsp cooking oil

1. Marinate pork pieces with seasoning ingredients for 30 minutes.
2. Heat oil in a non stick pan,fry shallots until aromatic and crispy.
3. Add in the marinated pork. 
4. Stir fry until meat is firm, aromatic and well coated with the seasoning.
5. Add in the mushrooms and stir fry to mix well.  
6. Add in the chestnuts, stir fry. Dish up ingredients, separate them if possible.  Set aside.
   
   
   
   
   

Ingredients For The Rice

900 gm glutinous rice – washed and  soaked for at least 4 hours or overnight.  Drained in colander

100 gm shallots – peeled and sliced thinly

3 tsp salt

3 tsp 5 spice powder

1 tsp pepper

1.5 tbsp dark soy sauce

50 gm dried prawns – rinsed and drained

2-3 tbsp cooking oil
1 canned braised peanuts - drained off liquid

1. Mix rice with all the seasoning ingredients. Toss well.
2. Heat up oil in a non stick pan, fry shallots until golden brown and crispy. Add in dried prawns, stir fry to mix, then add in the rice. Continue to fry for 5-10 minutes or until ingredients are well combined.
3. Stir in the braised peanuts. Mix well. Dish up. Set aside.
   
   
   
   
   
   
   

Other Ingredients

20 pieces small size dried mushrooms –soaked and drained

20 dried chestnuts - soaked for several hours, removed the membrane if any. Boiled for 30 minutes to soften. Drained and set aside.

10 salted egg yolks - steamed 10 minutes, cooled and halved

1 can [170gm] braised peanuts – drained off the liquid

40 pieces dumpling leaves – soaked until soft, rinsed and wipe dry – set aside

Dumpling strings

TO WRAP RICE DUMPLINGS

[See Post For Step By Step Pictures]

1. To wrap dumplings, take 2 pieces of bamboo leaves and fold into a cone.  
2. Add 1 heaped tablespoon of rice, add 1-2 slices of pork, a piece of mushroom, a chestnut, a piece of salted egg yolk, top up with 2 heaped tablespoon of rice.
3. Wrap into a pyramid shape dumpling and secure tightly with a hemp string.  Do the same until all the ingredients are finished.
4. Put the bundles of rice dumpling in a big pot.  Top up with water enough to cover the changs.  Add a tablespoon of salt to the water.
5. Bring to boil over high heat, then lower to medium and continue to cook for 2 hours or until rice dumplings are cooked.  Replenish with more hot water to the pot when required.
6. Remove and hang to let it dry.  Best to serve rice dumplings warm.