Kee Chang/Alkaline Sticky Rice Dumpling with Red Bean Filling

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Kee Chang/Alkaline Sticky Rice Dumpling is often overshadowed by Bak Chang/Savory Sticky Rice Dumpling. It's a lot more simpler to make especially if you make them without filling and dip them in palm sugar syrup. Here's the RECIPE if you want to make your own. There are filled with homemade red bean paste.

Recipe by Mama Ding

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Total Time | 6 hours

Prep Time | 3 hours

Cook Time | 3 hours

Servings : 25 - 30 pieces

Ingredients

  • 500 g (1.1 lb) glutinous rice, washed and rinsed till water runs clear

  • 2 tsp alkaline water/kan sui (bought from bakery ingredients store)

  • 3 tbsp cooking oil

  • 1 tsp salt

  • 60 pieces of bamboo leaves

  • 30 reed strings/kitchen twine

To add to the water for boiling Kee Chang~

  • 2 tsp baking soda

  • 1 tbsp cooking oil

Method

01 In a large bowl, soak the glutinous rice with the alkaline water and enough water to cover the rice. Set aside to soak for 2 hours.

When ready, drain the rice well. Add the cooking oil and salt, mix well. Set aside for 30 mins.
If you like them more yellow, you may add some food coloring. I didn't because the alkaline water will color the rice.

02 To Wrap the Kee Chang:

Take 2 pieces of bamboo leaves, make a cone.
Place half a tablespoon of glutinous rice into the cone. Add 1 tbsp red bean paste. Top up with 1 tbsp glutinous rice.
Fold over and cover the filling and rice.
Fold excess leaves to the side and tie the chang with the reed string. Go over twice and tie a dead knot. Tie it securely.

[Do not tie too tightly if making plain Kee Chang (without filling) as the rice needs the space to expand. If making plain ones, fill up with 1 and half tablespoon of glutinous rice and then wrap.]

03 Wrapping and tying guide here:

https://www.facebook.com/mamading.kitchen/videos/1159715974372930/

04 After wrapping, boil water in a large pot (fill to half). When water is boiling, lower to medium heat.

Put in the wrapped Kee Chang and make sure they are fully submerged. (You can place a heavy heatproof plate on top.)
Boil for 3 hours. Top up with hot water every 30 mins.
When done, remove Kee Chang from the pot and hang to drip dry. Serve warm or cooled.

Notes

You can wrap the Kee Chang plain or with store bought Red Bean Paste. If you prefer a homemade version; here is the link to the Homemade Red Bean Paste:

www.mamadingskitchen.com/recipes-blog/homemade-redbean-paste

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