KAN SUI CHUNG WITH TAU SAR

It's time for rice dumpling making.  This year due to time constraint, I made only this alkaline rice dumplings with red bean paste filling.  Not as time consuming as I can prepare the filling earlier.

The dumplings turned out alright with chewy [QQ] texture and the red bean paste is not too sweet.  

Recipe adapted from my selected cookbook for this month's Cookbook Countdown Event#6 - Home Cooking June 2001 issue [with modifications]

Ingredients For Red Bean Paste Filling

300 gm red beans - washed and soaked overnight
200 gm brown sugar
3 tsp corn oil
700 ml water

1. To Make the Red Bean Paste - put soaked red beans and water in a large potand bring to boil,  Reduce heat to low and simmer for about 1 hour or until the beans are soft.
2. Put cooked beans and brown sugar in a processor and blend to a smooth paste.
3. Heat up a non stick wok with oil, stir in bean paste and cook for 3-4 minutes until sugar is dissolves and paste is dry.
4. Cool and store in the refrigerator until needed.

Ingredients For Rice Dumplings

600 gm glutinous rice - washed and soaked for at least 4 -5 hours or overnight.

1 tbsp alkaline water

1/4 tsp borax or bicarbonate of soda

60 pieces bamboo leaves - rinsed and boiled in water for 5 minutes to soften.  Wipe dry

some strings to tie dumplings

1. Drain soaked rice in colander.  Transfer to a big bowl and mix rice with alkaline water.  Leave to rest for 15 minutes [not longer than 2 hours].
2. Pile 2 bamboo leaves togehter and fold it into a cone, spoon 1 tablespoon rice following by a small ball of red bean paste and finishing off with rice again [1 tbsp].
3. Wrap the dumpling into a cone shape and secure with string.  Finish wrapping the rice dumplings.
4. Place the dumplings in a large pot of water, add in bicarbonate of soda and bring to a boil.
5. Continue to boil dumpling over medium heat for 2 to 2 1/2 hours [making sure that the dumplings are fully submerged in water].
6. When cooked, leave the dumplings to cool completely for at least 1-2 hours to make the rice stickier and more fragrant.

I am sharing this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray