Steamed Nyonya Chang
Makes about 9 small bowls
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 g dried blue pea flowers
- 200 ml water
- Banana leaves
- Pandan leaves
- 3 cups glutinous rice
- 3 cups water
- 1 tsp salt
- 5 g white pepper (to taste)
- 1 Tbsp oil
- 2 Tbsp vegetable oil for frying
- 250 g diced big onions
- 2 Tbsp chopped garlic
- 350 g pork belly or chicken (minced or diced finely)
- 6 dried shiitake mushrooms (soaked in hot water)
- ½ cup chopped parsley and spring onions
- 30 - 50 g candied winter melon (diced)
- 30 - 35 g ground coriander
- 8 g five spice powder
- 8 g black pepper
- 4 g ground nutmeg
- ½ Tbsp dark soy sauce
- ½ Tbsp light soy sauce
- 1 tsp salt
- 1 Tbsp concentrated chicken stock
Instructions
- 1
Wash and rinse glutinous rice a few times until water is clear. Add water to rice in a rice cooker.
- 2
Add salt and oil, mix well and turn on the rice cooker for glutinous rice mode or normal mode.
- 3
While waiting for rice to cook, boil dried blue pea flowers in water and extract the blue water.
- 4
Once rice is cooked, scoop out and transfer to a bowl.
- 5
Mix wet ingredients well in a bowl.
- 6
Pan fry dry ingredients for about 2 minutes.
- 7
Heat pan and add vegetable oil. Fry diced onions until translucent. Add chopped garlic and stir well.
- 8
Add minced / diced finely pork or chicken and continue to fry.
- 9
Add mushroom water from soaked shiitake mushrooms.
- 10
Add ground coriander, nutmeg and five spice powder and mix well. Do not add all the spices at once. Taste and add as needed later.
- 11
Add diced shiitake mushrooms (that were soaked in hot water). Add chopped spring onions and parsley.
- 12
Add wet ingredients and fry till meat is cooked.
- 13
Finally add diced candied winter melon and mix well.
- 14
Taste and add additional spices and mushroom water, if required. Set aside to cool.
- 15
Line the bottom of ramekins or small bowls with banana leaf and lightly oil the sides.
- 16
Fill half full with the cooked glutinous rice.
- 17
Scatter blue pea water over the cooked rice.
- 18
Place 1 - 2 spoonfuls of the filling in the center of the ramekin.
- 19
Cover with the cooked glutinous rice and scatter blue pea water again.
- 20
Compress the rice as hard as you can.
- 21
Place a piece of pandan leaf on top and cover with banana leaf.
- 22
Arrange ramekins in a steamer and steam at high heat for 15 mins.