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

red bean filling kee chang
 

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.

 

2 Puree the red bean into smooth red bean paste using a blender.

3 Sieve the red bean paste into a non-stick frying pan.

 

4 Add sugar, salt, cooking oil and slaked glutinous rice flour to red bean paste, mix until blended.

5 Cook over medium heat until very thick, stirring constantly (about 15 minutes).

6 The red bean filling is done, yields about 310 g.

7 Prepare 20 pieces of red bean filling (each 15 g), coat each with glutinous rice flour (to prevent glutinous rice from sticking to the filling, which will lead to uncooked rice).

Making Red Bean Filling Kee Chang:

1 Add in alkaline water and cooking oil to soaked glutinous rice, mix until well blended. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)

2 Fill glutinous rice into bamboo leaf cup, make a hole in the center, put in red bean filling, top with enough glutinous rice to cover the filling completely.

3 Wrap the dumpling properly, then tie with bamboo string (rinse bamboo string with water before using to prevent it from breaking easily).

4 All alkaline dumplings are wrapped.

5 Bring a large pot of water to the boil, put in the dumplings (the water level must be higher than the dumplings), then bring to the boil again.

6 Reduce to medium-low heat, put on the lid and cook for 2 hours.

7 The alkaline dumplings are cooked.

8 Put on wire rack to drain off the water.

9 Homemade Red Bean Filling Kee Chang is ready to be served!

red bean filling kee chang

red bean filling kee chang

Homemade Red Bean Filling Kee Chang (Alkaline Dumpling)

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.
5 from 1 vote

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Prep Time 40 mins
Cook Time 4 hrs 15 mins
Soaking Time 8 hrs
Total Time 12 hrs 55 mins
Course Dragon Boat Festival
Cuisine Chinese
Servings 20 servings
Calories 158 kcal

Ingredients
  

Ingredients for Red Bean Filling: (Yields: about 310 g)

  • 100 g red bean soak overnight, drained
  • 400 ml water
  • 135 g sugar
  • 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

Instructions
 

Preparing Red Bean Filling:

  • Bring red bean and water to the boil in a cooking pot, reduce to low heat, cook for 2 hours until very soft.
  • Puree the red bean into smooth red bean paste using a blender.
  • Sieve the red bean paste into a non-stick frying pan.
  • Add sugar, salt, cooking oil and slaked glutinous rice flour to red bean paste, mix until blended.
  • Cook over medium heat until very thick, stirring constantly (about 15 minutes). The red bean filling is done, yields about 310 g.
  • Prepare 20 pieces of red bean filling (each 15 g), coat each with glutinous rice flour (to prevent glutinous rice from sticking to the filling, which will lead to uncooked rice).

Making Red Bean Filling Kee Chang:

  • Add in alkaline water and cooking oil to soaked glutinous rice, mix until well blended.
  • Fill glutinous rice into bamboo leaf cup, make a hole in the center, put in red bean filling, top with enough glutinous rice to cover the filling completely. Wrap the dumpling properly, then tie with bamboo string (rinse bamboo string with water before using to prevent it from breaking easily).
  • Bring a large pot of water to the boil, put in the dumplings (the water level must be higher than the dumplings), then bring to the boil again. Reduce to medium-low heat, put on the lid and cook for 2 hours.
  • Put on wire rack to drain off the water.

Video

Notes

The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.

Nutrition (per serving)

Calories: 158kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 19mgPotassium: 44mgFiber: 1gSugar: 7gVitamin C: 0.1mgCalcium: 5mgIron: 1mg
Keyword alkaline dumpling, kee chang, red bean alkaline dumpling, red bean kee chang
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