Plain Kee Chang
Makes 20 to 25 pieces
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 bamboo leaves
- 30 straw strings
- 500 g glutinous rice
- 1 Tbsp alkaline water (lye water)
- 2 tsp cooking oil
- Homemade gula melaka syrup
Instructions
- 1
Boil bamboo leaves and strings for about 30 mins.
- 2
Remove the strings and soak the leaves in clean water overnight.
- 3
Rinse the strings and leaves before using.
- 4
If boiling in a pressure cooker, don’t need to soak rice. But if you are not using a pressure cooker, soak the rice for 2 hours or overnight.
- 5
Wash and rinse glutinous rice.
- 6
Add alkaline water and oil to glutinous rice and mix well.
- 7
Set aside for about 30 mins.
- 8
Wipe a piece of bamboo leaf with a cloth.
- 9
Use the smooth side of the leaf to wrap the rice.
- 10
Fold leaf into cone shape and add rice ¾ full. Lightly press with a spoon.
- 11
Fold over the bamboo leaf forming a pyramid shape. Make sure that the 2 sides (‘wings’) of the leaves fully enclose the dumpling and form a tight seal. The 2 ‘wings’ must be firmly tucked against the sides of the dumpling to prevent leakage.
- 12
Hold the dumpling firmly (with the 2 ‘wings’ locked in position) and tie the dumpling with the straw string firmly. Check that the 2 ‘wings’ are safely tied in position. Double knot the string.
- 13
Trim off any excess leaf.
- 14
Put the dumplings in a pressure cooker pot of boiling water and cover and lock into place. Make sure that the water level is above the dumplings.
- 15
Cook dumplings for about 40 minutes. If you are not using a pressure cooker, boil for about 2 hours.
- 16
Slowly release the pressure before unlocking the cover
- 17
Take out one dumpling to test for doneness.
- 18
Remove from the pot and hang to drip dry or place on a wire rack to dry before serving.
- 19
Serve with homemade gula melaka syrup.