There is actually no such a need to share this recipe since I already have 2 alkaline dumpling recipes. However, I have decided to blog for records and half of the dumplings have already been send back to Kuching for my mother in law.
I first get to know this variant of alkaline dumplings aka kee chang aka lye water dumpling is when I ate at one of my relatives’ house in Kuching. In fact, this dumpling is also very common in China. However, their common shape is the cone shape instead of our normal dumpling shape.
I shall not touch on the background information on Kee Chang as i have already an extensive write up on these two recipes, just click the title and go to the recipe for information:
- Lye Water Dumpling, Alkaline Dumpling, Kansui Dumpling (碱水粽）
- Lye Water Dumplings With Red Bean Paste (豆沙碱粽）
There is nothing to shout about this recipe but the red beans complement well with the alkaline dumpling. My wife who is not a fan of pure alkaline dumpling liked this variant instead and may be this recipe with benefit those that need alkaline dumpling for prayer but do not like to eat it.
As it is not sweetened, therefore, the dumpling is served the same way as pure lye water dumpling. You can eat with honey, kaya, sprinkle with sugar, peanut powder or even gula melaka or shredded coconut. I am sure most of you are familiar with how it should be served.
WHAT IS REQUIRED
Servings: About 30-40 small dumplings depending on size
- 1 kilograms of glutinous rice
- 500 grams of red beans
- 35 grams of lye water aka kansui or alkaline water
- 20 ml of cooking oil
- At least 40 pieces of bamboo leaves
- At least 40 pieces of strings (reed strings or cloth strings)
STEPS OF PREPARATION
- In a pot with boiling water, boil the reed string and bamboo leaves for 10-15 minutes until the leaves and string are soft. Drain and set aside. If you have time, you can just soak the reed string and bamboo leaves overnight and there is no need to boil the leaves and string. If the leaves and string float upwards, put something heavy on top of the leaves.
- On the night before the wrapping, soak the glutinous rice and lye water for overnight or until the finger can break the soaked rice grain . Prior to the wrapping, drain the rice,and lightly rinse the rice with tap water to get rid of excess lye if any. Add the cooking oil, stir until well mix and set aside.
- 2 hours prior to the wrapping, soak the red bean in clean water.
- Just before wrapping, mix the soaked red bean and glutinous rice until well combined.
- The video is for the illustration of normal kee chang but it is the same way for this recipe.
- Take a bamboo leave and make it in a shape of a cone. Put one heapful tablespoon of rice. Lightly press down. Press the tail of the bamboo leaves to cover the top portion and shape the tail like a swallow tail. Twist it side wards to follow the shape of the Chang. By now, your Chang should be in triangular shape and you should be able to hold the Chang in one hand. Take a string and loop around the Chang tie using a live knot. tie it firm. Shake the Chang likely ensure that you hear some rice grain hitting the leaves and if you find that it is too tight, try to adjust it now by loosening the string . After wrapping, cut off the excess leaves and check that there are no holes resulted from rough handling and there are small areas that are not covered with the leaves.
- When enough number of Chang are ready for boiling. boil some hot water. Put the wrapped Chang in the pressure cooker. Add in the hot water and ensure that the water cover the Chang. Close the lid and boil using the pressure cooker for about 25 minutes. After 25 minutes, release the pressure, take out one Chang immediately and open and see if it is already to the texture that you want. If not, continue to pressure cook for another 10 minutes. Add more hot water if desired. For boiling over the stove, it will require about 1 hour.
Wrapping is nothing difficult. It just needs practises. Is you want to learn dumpling wrapping, you should start from this simple recipe instead of starting with meat dumplings. For those who want variation of the basic lye water dumpling recipe, you can try this. So far, most of the people who has tasted this dumpling feedback that it is delicious.
If you like the post and think that the recipe is of help to you, please click on any advertisement and I may be earning 1-2 cents with each click to finance to blog. Your click will not lead you to malicious website as they are all governed by Google Inc. You can click and leave the site after entering without leaving any trails. You have no obligation to do so but it does help bloggers to share more recipe. Cheers and have nice day.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.