How to Make Kee Chang (Alkaline Dumpling)
Making Kee Chang is an easy task, you will less likely to fail even if you are a new learner.
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Ingredients
- 500 g glutinous rice sort out white rice, soak for at least 4 hours, drained
- 15 ml alkaline water lye water
- ½ tbsp cooking oil
Instructions
- 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.)
- Fill glutinous rice into bamboo leaf cup until 70% full, wrap properly and 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 dumplings), bring to the boil again, then reduce to medium-low heat, cover and cook for 2 hours.
- Hang the cooked dumplings to a hook to drain off the water. (Reminder: Since no borax is added, keep the cooled dumplings refrigerated to maintain the freshness.)
Video
Notes
The nutritional value is for 1 piece of kee chang WITHOUT sugar syrup.
Nutrition (per serving)
Calories: 48kcalCarbohydrates: 10gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 1mgPotassium: 10mgFiber: 0.3gCalcium: 1mgIron: 0.2mg
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