Black Sesame Crystal Kee Chang (Alkaline dumplings) is made with small sago pearls. Small Sago Crystal Kee Chang can be served with Coconut Palm Sugar Syrup, or filled with homemade filling, such as black sesame paste or red bean paste.
The creatively unique black sesame crystal kee chang is a perfect blend of tradition and modernity. It offers a unique and tasty twist on a beloved traditional food. It is a perfect example of how innovation can combine with tradition to create a new and exciting culinary experience.
CHINESE VERSION: 黑芝麻馅水晶碱水粽
Black Sesame Crystal Kee Chang (Alkaline Dumpling) | MyKitchen101en
Yields: 15 dumplings
Ingredients:
Ingredients for black sesame paste: (Yields: about 320 g)
- 100 g black sesame seeds
- 100 g icing sugar
- 50 g split mung bean (soak for 3 hours, drained)
- ⅛ tsp fine salt
- 100 g water
Ingredients for crystal kee chang:
- 200 g small sago pearls
- 300 g plain water
- 40 g fine sugar
- 1 tsp alkaline water (lye water)
- 1 tsp cooking oil
Instructions:
For black sesame paste:
1 Stir-fry black sesame seeds in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely.
2 Steam soaked split mung bean over medium heat for 25 minutes, until very soft.
3 Mix together cooled black sesame and icing sugar. Process in 2 batches until very fine using a grinder.
4 Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined, then sieve into a non-stick pan.
5 Cook over medium-low heat for about 8 minutes, until you have a smooth paste. Set aside to cool.
6 Divide black sesame paste into 15 portions.
For crystal kee chang:
1 Rinse sago pearls with hot boiling water, 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 minutes, until water has been fully absorbed, stir 2-3 times in between soaking.
3. Divide soaked sago into 15 portions.
Making Black Sesame 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 1/2 portion of sago into cup, make a hole in the center, add in black sesame 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 the boil, put in dumplings, steam over medium-high heat for 17 minutes. Off the heat, allow dumplings to stay for 10 minutes before taking out.
6 Set aside to cool down black sesame crystal kee chang completely before serving.
Black Sesame Crystal Kee Chang (Alkaline Dumpling)
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Ingredients
For black sesame paste: (Yields: about 320 g)
- 100 g black sesame seeds
- 100 g icing sugar
- 50 g split mung bean soak for 3 hours, drained
- 1/8 tsp fine salt
- 100 g water
For crystal kee chang:
- 200 g small sago pearls
- 300 g plain water
- 40 g fine sugar
- 1 tsp alkaline water lye water
- 1 tsp cooking oil
Instructions
For black sesame paste:
- Stir-fry black sesame seeds in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely.
- Steam soaked split mung bean over medium heat for 25 minutes, until very soft.
- Mix together cooled black sesame and icing sugar. Process in 2 batches until very fine using a grinder.
- Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined, then sieve into a non-stick pan. Cook over medium-low heat for about 8 minutes, until you have a smooth paste. Set aside to cool.
- Divide black sesame paste into 15 portions.
For crystal kee chang:
- Rinse sago pearls with hot boiling water, 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 minutes, until water has been fully absorbed, stir 2-3 times in between soaking.
- Divide soaked sago into 15 portions.
Making Black Sesame 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 ½ portion of sago into cup, make a hole in the center, add in black sesame 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 the boil, put in dumplings, steam over medium-high heat for 17 minutes. Off the heat, allow dumplings to stay for 10 minutes before taking out.
- Set aside to cool down black sesame crystal kee chang completely before serving.
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