How to make ZongZi / Kee Chang Recipe - 碱水粽
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- Опубліковано 1 жов 2024
- ⬇️ Ingredients below ⬇️
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Dragonboat Festival - it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations - some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.
Kee Chang, or alkaline rice dumplings, get their distinctive yellow colour and flavour from lye water. Often eaten as a dessert, you can make them plain, or give them a touch of sweetness with some red bean paste. Better yet, make a mix of them in your Kee Chang bunches so you never know what you’re going to get!
We drizzled some pandan-infused gula melaka over our bite-sized Kee Changs to enhance the flavours in both the plain and red bean dumplings. Alternatively, simple sugar or coconut kaya are also great dips that you can eat your Kee Changs with.
Pair these with a nice, mellow Chinese jasmine tea or strong Pu-er, for a satisfying afternoon tea snack or a post-dinner dessert for the Dragonboat festivities!
#themeatmensg #simple #delicious
⬇️ Ingredients here ⬇️
500g glutinous rice
30g lye rock
150g gula melaka
60ml water
⅛ tsp salt
2 pandan leaves
200g red bean filling
24 kee chang leaves
Hemp strings
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i don't have lye rock but I has lye water. How many ml lye water is good for 500gr glutinous rice?
So tt is what makes it yellow.where to get rock lye
kesukaan kuuuuu 😋😋😋
make mango sorbet without ice cream machine or mango ice cream.
Doesn't seem like you answer the comments but, I think you should.
What does lye rock do to rice?
I am thinking this video is filmed in S.E. Asia as many of the ingredients are not available in the U.S. like the sugar, lye rock and the leaf that encases the rice.
If you want quick update on the comment, it will be better to visit our facebook page as that's our main platform, and yes we are base in Singapore. The ingredients you will have find it in your Asian grocery store where you are located, the lye rock give the dumpling it's colour, Kansu water or alkaline water taste and it's texture.
i live in the U.S. and can find that type of sugar at my grocers. I think areas with heavy mexican/latin influence sell it as panela or piloncillo.
@@anon4096 this sugar is unique and it’s called “gula melaka” - literally it means “sugar from Melaka”. It has a distinctive taste, just like palm sugars from different parts of the world have their own unique taste. You can substitute it of course with whatever natural palm sugars you can find, but the taste will 100% not be the same.
Then again, the gula melaka syrup is not integral to the kee chang recipe itself. The kee chang can be eaten with different dipping sauces or even plain sugar.
The lye water is what gives kee chang its distinctive alkaline taste. And yes, these are common ingredients in S.E. asia!
Omg!!!! Looks so yummy!!!!! Ahhhhh!!!
Can you do a chicken soup dumpling? Like the one in din tai fung
Time to have lunch there to do some research!
whats the purpose of lye rock and what issit?
the lye rock give the dumpling it's colour, Kansu water or alkaline water taste and it's texture.
Oh dear, why cut the video at the most important parts - wrapping the dumplings?! That’s the part that requires the most skill & technique 😅
To cook the rice for how many hours?
Boil kee changs fully submerged in water for 2½ to 3 hours.
Can it be steamed rather than boiled?
Marie If it's raw or frozen, boiling is the best way to get it fully cooked
Marie I'd rather steam it to, same as tamale
It has to be boiled, as the rice needs the water to be cooked through.
👍超喜欢碱水粽，自己临时自制碱水，刚包了些解馋🤗(｡･ω･｡)ﾉ♡
The sticky rice need to choose? If transparent rice cant use for Kee chang?