Kee Chang (碱水粽, Alkaline Dumplings)
I learnt how to make kee chang by watching my mother. She made them once a year for the annual dumpling festival. I had lots of fun helping her. She always checked my dumplings to make sure they were tied tightly. Loose dumplings would fall apart or turn soggy when they're boiled.
Video
Ingredients
- 25 bamboo leaves
- 25 dumpling strings or plastic raffia each about 90 cm long
- 500 g glutinous rice
- 15 g orange-tinted lye
Instructions
- Day 1 – Check that large and small bamboo leaves aren't torn or have holes. Soak overnight in enough water to cover (weighed down with something heavy). Wipe clean and rinse thoroughly. Set aside.25 bamboo leaves
- If using dumpling strings, discard thin ones that may break (test by pulling). Thick ones may be split into 2. Soak strings overnight with bamboo leaves. Rinse till water runs clear. Wring dry. Tie to a pole with a slip knot. Rest pole between back of two chairs or maybe kitchen cabinets and a table.25 dumpling strings or plastic raffia
- Rinse glutinous rice till water runs clear. Add enough water to cover by 5 cm. Leave to soak overnight. Drain thoroughly.500 g glutinous rice
- Day 2 – Break lye into small pieces. Add hot water. Stir till dissolved. Add to soaked and drained glutinous rice. Mix thoroughly.15 g orange-tinted lye
- Rest pole horizontally on back of two chairs, or maybe kitchen cabinets and a table. Pole should be secure and not roll about when dumplings are being tied. You also need a low stool to sit on.
- Tie dumpling/raffia strings to pole with slip knot.
- Wrap and tie dumplings as shown in video (1:18 - 2:27).
- Boil dumplings in enough water to cover, for 2.5-3 hours depending on size.
- To see if dumplings are done, unwrap one and check if inside is soft. If it's hard, or bitter, boil for another 15-30 minutes.
- Remove dumplings from water. Leave till cool. Serve immediately or refrigerate.
- To serve, unwrap dumplings. Cut bite-size. Eat with castor sugar or kaya dip.