Really tiring making these dumplings...it was the wrapping that's killing me, hey and i am only talking 10 dumplings here! I was really struggling wrapping them, this is my 2nd time doing this. The first time was many years ago and that was really gone case, most of the fillings were leaked out during the boiling process. At least this time it is not that terrible...still it was tough for me, i had to use the string to go round and up and down everywhere round the dumpling so that the fillings couldnt escape..ha! not in perfect shape though..
|some dried butterfly flowers to extract the blue colour.|
Ok, before i start doing these dumplings, i was googling and noticed that most of the recipes online use fermented bean paste, do not have cekur ginger root and also grounded peanuts as part of the ingredients which i had followed from this book, Nyonya Flavours, a complete guide to Penang Straits Chinese Cuisine. Maybe that's the Malaccan version..i'm not sure. Also here in the book, coconut milk is added to the rice but i decided not to put that in. Just like many mentioned, this is a sweet and savoury type of rice dumplings and at the same time, i also find it quite peppery and unique as there's a kind of aroma coming from the corainder powder and cekur root. Well if you like it, then you will find it aromatic.,otherwise you may find it a little strong for your liking, this is very unusual compared to the normal bak chang ( rice dumplings ). Have you tasted one before?
A blogger friend of mine , Adeline of Lite Home Bake also posted a slightly different version of Nyonya Chang yesterday, drop by to have a look too!
|Ingredients for grinding..|
|...and becomes this..|
|the filling..meat, candied winter melon and peanuts|
Today is the 5th day of the 5th month of the Lunar Chinese Calendar, it is the Duan Wu Festival and one of the activity that we do today is to eat rice dumplings, not a public holiday here but would like to wish all my chinese friends and readers, Happy Duan Wu Jie!
Recipe ( from the book, Nyonya Flavours, A Complete Guide to Penang Straits Chinese Cuisine )
500gm glutinous rice, divided into 350gm and 150gm
Wash glutinous rice until water runs clear. Boil around 30 butterpea flowers to 2 cups of water for about 5 minutes, let cool and add that to the 150gm rice. Soak the remaining 350gm rice in water and soak both rice overnight, drain before use next day.
Spice paste ( ground/grind)
4tsp coriander powder
8 cloves garlic
20gm cekur root
3tbsp cooking oil
300gm belly pork, cut into small cubes
2tsp salt, or to taste
2-3 tbsp sugar, or to taste
a little dark soya sauce ( i added )
150gm candied winter melon, chopped
100gm roasted peanuts, pounded
250ml thick coconut milk, mixed with 1tsp salt ( i did not put )
dried bamboo leaves, soaked until soft and wiped dry
hemp strings, soaked
2 pandan leaves, cut into 3cm lengths
1. Heat oil in a wok to saute the spice paste, until fragrant. Add the pork belly and stir until cooked. Season to taste with salt and sugar. Add candied melon, fry for a few seconds before removing from the heat. Leave filling to cool and mix in the pounded peanut.
2. Bring water to a boil in a wok and steam the glutinous rice for 1 hour or until cooked. Stir in the coconut milk and steam for another 10 minutes. After wrapping, steam dumplings over rapidly boiling water for 20-30 minutes. ( I did not follow this step, i boiled the glutinous rice for 2 hours from raw and did not put in the coconut milk. )
To wrap the dumplings, i referred here and several youtubes video. Fill the cone with some blue glutinous rice, then the filling and lastly some white glutinous rice. Top with a piece of pandan leaf and boil in a pot of water for 2 hours.
I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies
Also linking this to Cook Your Books #1 hosted by Kitchen Flavours