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

WHOLEMEAL PAUS WITH SAVOURY SWEET FILLING

I had some savoury sweet chang filling left over from making of Puah Kiam Ti Rice Dumpling and used it as filling [click here for the recipe] for this wholemeal pau.

The pau skin is soft, moist and chewy. I believe this can be a basic wholemeal pau recipe which you can use with any other fillings of your choice.

Ingredients for Pau Skin

[makes 20 small paus]

240 gm pau flour

20 gm wholemeal bread flour

25 gm icing sugar

20 gm shortening

1 ½ tsp instant yeast

160-170 ml water

1. For Pau Skin – combine all the ingredients [except shortening] in a mixing bowl. Knead until soft then add in the shortening. 
2. Continue to knead until soft, smooth and pliable. Shape into round and cover to rest for 10 minutes.
3. Divide dough into 20 equal portions, shape into rounds then flatten each into a circular disc.
4. Wrap filling with dough and pleat into a pau shape. Place on a piece of paper.
5. Repeat process until finish. Leave to proof for 30-40 minutes.
6. Steam over rapid boiling water for 10 minutes or until cooked through.
7. Remove to cool on rack or serve immediately.

NYONYA SAVOURY SWEET RICE DUMPLINGS [PUAH KIAM TI CHANG]

Heard of this rice dumpling? Have you tried eating or making it?  I think most rice dumpling lover know about this Nyonya style 'chang'.

Before browsing through the recipe, I always thought that this kind of chang is more difficult to make than the Kiam Bak Chang. The rice has to be steamed first and moreover the some rice has to be coloured. Anyway, I took the time to slowly run through the ingredients and the steps. Looks easy so long as I can prepare the fillings earlier and the wrapping probably the next day.
So these are the ‘fruits’ of my 'labour'…..They not only looks nice but tasted good.  I'm very happy with the result.  My sis gave a thumbs up after trying one. 

The rice is soft, chewy and taste good with the aromatic savoury sweet filling. Making them small looks dainty but you can always increase the rice portion to make bigger dumplings and also to finish off the fillings.   My hubby says it is not necessary cos’ it is eaten as a snack rather than for a meal.  Perhaps, next time, I will double the rice portion so that there won’t be leftover filling and more rice to cover the filling.   I had leftovers - used up in the next post].

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients
[makes 20]
40 dried bamboo leaves – soaked until soft and wiped dry
Hemp strings
2-3 blades of pandan leaves – washed and cut into 3 cm lengths
Ingredients for Filling
300 gm pork belly – skin removed and chopped coarsely
150 gm candied winter melon [tungkwa] – chopped
100 gm ground roasted peanuts
1 tbsp peppercorns
50 gm [8 cloves] garlic
20 gm [3] cekur ginger roots
4 tsp coriander powder
2 tsp salt to taste
2 tbsp sugar to taste
2 tbsp cooking oil

1. Blend peppercorns, garlic and cekur roots in a processor until fine and mix in the coriander powder.
2. Heat oil in a non-stick pan, sauté ground spice ingredients until aromatic. Add in pork and stir fry until well mixed.
3. Add in sugar and salt and a dash of water. Stir to combine and cook until meat is cook and tender. 
4. Add in the candied winter melon and continue to fry for a few seconds. Off heat and leave fillings to cool before adding in the ground peanuts. Set aside until required or refrigerate.
5. Note – this portion of filling is enough for 750 gm of rice. If using more rice, just increase the other rice ingredients proportionately.
   
   
   
   

Ingredients for Rice
500 gm glutinous rice
2 tbsp indigo blue colouring [extracted from the butterfly pea flower/bunga telang]*
* blend 30 blue pea flowers with some water in a blender, strain to obtain the blue coloured water enough to soak the rice
250 ml thick coconut milk mixed with 1 tsp salt

1. Wash glutinous rice until the water runs clear. Remove 160 gm of the rice to a separate bowl and soak it with the blue pea water enough to cover the rice. Mix well.
2. Soak both rice overnight in the water and drain before use.
3. Bring water to boil and steam the plain and blue glutinous rice separately for 1 hour or until rice is cooked and soft. I steamed them for 1 ½ hours.
4. Stir in 1/3 of the coconut milk to the blue rice and 2/3 of coconut milk to the plain rice. Continue to steam for a further 10 minutes. Fluff up before use.
   
   
   

To Wrap the Rice Dumplings

1. Overlap 2 bamboo leaves together and fold into a cone. 
2. Fill cone with 1 heaped tablespoon of plain glutinous rice and 1 tsp of the blue glutinous rice. 
3. Top rice with 1 tablespoon of the savoury sweet filling and cover with another tablespoon of plain glutinous rice. Top with a piece of pandan leave.
4. Fold the loose end of the bamboo leaves over the rice and wrap dumpling into a pyramid shape. Secure with a hemp string.
5. Repeat the process until you have a dozen dumplings in a bunch or until all the ingredients are used up.
6. Steam dumplings over boiling water for 30 minutes. Remove to cool.

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

I'm submitting this post to Little Thumbs Up event hosted by Sweet Home-Chefs with her February 2016 theme - Chrysanthemum and edible flowers organised by Zoe from Bake for Happy Kids and Mui Mui of my little favourite DIY,