Alkaline Dumpling Kee Chang Recipe
Step-by-step Kee Chang Recipe. Learn this from my mum and according to her this is my late grandma’s recipe. This dumpling is usually paired with sugar, palm sugar syrup or Kaya. We eat this with coconut syrup, recipe included.
Prep Time: 30 min
Cook Time: 5 hr
Total Time: 5 hr 30 min
Yield: 25 servings
Ingredients
(A)
300g glutinous rice
300g water
1 tbsp alkaline water
25 pieces bamboo leaves
(B)
100g brown sugar
100g coconut milk
1 piece pandan leaf
Instructions
Rinse and drain glutinous rice, then place in a bowl. Add water (300g) and alkaline water. Mix until the rice is evenly yellow and leave to soak overnight. Soak bamboo leaves and strings in plenty of water overnight, until soft.
Remove the leaves and strings from the water the next day. Wash the leaves and wipe them dry. Drain glutinous rice. Rinse and drain again. Fold 1 piece of bamboo leaf to form a cone, fill in glutinous rice until nearly full. Wrap into a pyramid and tie with the string.
Pour boiling water into slow cooker. Put the dumplings into the boiling water. Put a heavy stone on top of the dumplings to prevent them floating. Cover and cook on High mode for 5 hours. Check the water level occasionally. Top up with more hot water to make sure dumplings are fully covered. Remove the dumplings from the pot and hang to dry.
To make coconut syrup: Put coconut milk, brown sugar and pandan leaf in a pot and bring it to a boil. Discard the pandan leaf.