Kee Chang (Alkaline Dumpling) can be served in different ways, some people love Red Bean Filling Kee Chang, while some other prefer to serve Kee Chang with Coconut Palm Sugar Syrup (or sugar, kaya, etc.). The red bean filling used in this recipe is homemade, it is smooth and not too sweet. If you are the fan of this red bean stuffed Kee Chang, you would love this recipe!
One of the important step is to coat each red bean with glutinous rice flour to prevent glutinous rice from sticking to the filling, which will lead to uncooked rice.
CHINESE VERSION: 自制红豆馅碱水粽
Homemade Red Bean Filling Kee Chang (Alkaline Dumpling) | MyKitchen101en
Yields: 20
Ingredients for red bean filling: (Yields: about 310 g)
- 100 g red bean (soak overnight, drained)
- 400 ml water
- 135 g sugar
- ⅛ tsp salt
- 20 g cooking oil
- 7 g glutinous rice flour + 1 tbsp water
- adequate glutinous rice flour (to coat the outer layer of red bean filling)
Ingredients for Kee Chang (alkaline dumpling):
- 600 g glutinous rice (sort out white rice, soak for at least 4 hours, drained)
- 18 ml alkaline water (lye water)
- 1 tbsp cooking oil
Preparing red bean filling:
1 Bring red bean and water to the boil in a cooking pot, reduce to low heat, cook for 2 hours until very soft.
