Crystal Kee Chang (Alkaline dumplings) made with sago pearl is a perfect match with coconut-flavored taro fillings. There are sago pearls with different qualities. Good quality sago has bright white color, is translucent, and has a soft and chewy texture when cooked. Check out our article on how to cook small sago pearls.
Low-quality sago is yellowish in color, the texture is soft and mushy when cooked. Sago pearls sold by grocery shops usually have better quality.
CHINESE VERSION: 芋泥馅水晶碱水粽
Taro Paste Crystal Kee Chang (Alkaline Dumpling) | MyKitchen101en
Yields: 15 pieces
Ingredients:
Ingredients for taro paste: (Yields: about 360 g)
- 350 g taro (diced)
- 3-4 pcs pandan leaves
- ⅛ tsp fine salt
- 120 g fine sugar
- 100 g thick coconut milk
Ingredients for crystal kee chang: (Yields: about 670 g)
- 200 g small sago pearls
- 300 g plain water
- 40 g fine sugar
- 1 tsp lye water (air abu soda)
- 1 tsp cooking oil
For taro paste:
1 Steam taro with pandan leaves over medium heat for 20 minutes, until very soft. (Reminder: The taro used in this recipe is Pinang Taro.)
2 Add salt, sugar, and coconut milk to steamed taro, and blend until smooth. Cook over medium heat for about 20 minutes, until you have a smooth paste. (Reminder: This recipe uses fresh coconut milk without any additives, the coconut oil content is higher, thus no additional oil is added. If using boxed coconut milk, you may need to add some oil as the coconut oil content is lower.)
3 When cooled, divide filling into 15 portions (each about 24 g).
For crystal kee chang:
1 Bring a small pot of water to boil, rinse sago pearls with hot boiling water, and drain off the water.
2 Combine sugar, alkaline water, cooking oil and water, stir until sugar has dissolved. Add to sago gradually, mix until combined. Set aside to soak for 30-35 minutes, until water has been fully absorbed, stir 2-3 times in between soaking.
3 Divide soaked sago into 15 portions (each about 44 g).
Making Taro Paste Crystal Kee Chang:
1 Rinse bamboo string with water (to prevent it from breaking easily).
2 Fold 2 pieces of bamboo leaves into cup shape, put half portion of sago into cup, make a hole in the center, add in taro paste, top with the remaining sago to cover the filling completely.
3 Wrap the dumpling properly, then tie with bamboo string, trim off extra bamboo leaf with scissors.
4 Arrange dumplings in steamer rack.
5 Bring water of steamer to a boil, put in dumplings, and steam over medium-high heat for 17 minutes. Off the heat, allow dumplings to stay for 10-15 minutes before taking them out.
6 Set aside to cool before serving. (Reminder: Keep them refrigerated for storage, steam again and let it cools down before serving.)
Related recipes:
- Black Sesame Paste Crystal Kee Chang (Alkaline Dumpling)
- Small Sago Crystal Kee Chang (Alkaline Dumpling)
Taro Paste Crystal Kee Chang (Alkaline Dumpling)
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Ingredients
For taro paste: (Yields: about 360 g)
- 350 g taro diced
- 3-4 pcs pandan leaves
- ⅛ tsp fine salt
- 120 g fine sugar
- 100 g thick coconut milk
For crystal kee chang: (Yields: about 670 g)
- 200 g small sago pearls
- 300 g plain water
- 40 g fine sugar
- 1 tsp lye water air abu soda
- 1 tsp cooking oil
Instructions
For taro paste:
- Steam taro with pandan leaves over medium heat for 20 minutes, until very soft. (Reminder: The taro used in this recipe is Pinang Taro.)
- Add salt, sugar, and coconut milk to steamed taro, and blend until smooth. Cook over medium heat for about 20 minutes, until you have a smooth paste. (Reminder: This recipe uses fresh coconut milk without any additives, the coconut oil content is higher, thus no additional oil is added. If using boxed coconut milk, you may need to add some oil as the coconut oil content is lower.)
- When cooled, divide filling into 15 portions (each about 24 g).
For crystal kee chang:
- Bring a small pot of water to boil, rinse sago pearls with hot boiling water, and drain off the water.
- Combine sugar, alkaline water, cooking oil and water, stir until sugar has dissolved. Add to sago gradually, mix until combined. Set aside to soak for 30-35 minutes, until water has been fully absorbed, stir 2-3 times in between soaking.
- Divide soaked sago into 15 portions (each about 44 g).
Making Taro Paste Crystal Kee Chang:
- Rinse bamboo string with water (to prevent it from breaking easily).
- Fold 2 pieces of bamboo leaves into cup shape, put half portion of sago into cup, make a hole in the center, add in taro paste, top with the remaining sago to cover the filling completely. Wrap the dumpling properly, then tie with bamboo string, trim off extra bamboo leaf with scissors.
- Arrange dumplings in steamer rack. Bring water of steamer to a boil, put in dumplings, and steam over medium-high heat for 17 minutes. Off the heat, allow dumplings to stay for 10-15 minutes before taking them out.
- Set aside to cool before serving. (Reminder: Keep them refrigerated for storage, steam again and let it cools down before serving.)
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