Hi, new subscriber here. Been asking around & tried, how to prevent kee chang from sticking to leaves? Mine stick after 2 days 😞. Love Kee Chang. Btw, so envy you be able to get fresh bamboo leaves 😍.
Hello and thank you for subscribing to this channel! You can achieve a soft and warm texture akin to freshly made by simply reheating it using the steaming method. Normally, we store this in the fridge and steam it when we're ready to eat. 😄
@@Marecipes U meant that by keeping it chill if it wasn’t consumed immediately and reheating after chilling will prevent sticking? Will try next round making. Thank you. Have a great week ahead.
I tried your recipe today, texture is perfect but taste is wired, still feel lye water taste (like baking soda taste in my tongue and neck) Kindly suggest what should I do for next time?
Thank you for your comment! I understand your frustration, but the recipe, including the use of alkaline water, is clearly written in the description of the tutorial. It might have been missed, and I apologize for any confusion caused. Please take another look at the description for the specific details you're looking for. If you have any further questions, feel free to ask. I'm here to help! 😊
You forget to put 1Tbsp of vegetable oil into the rice & mix before you wrap it. This is to prevent the dumpling from sticking to the leaf. This substitute the use of borax .
There's no need to put vegetable oil. We've been making dumplings for decades without putting any oil and it wont stick to the leaf at all. The leaves must be wiped really dry is the secret. I made this again this year, you can see it here: ua-cam.com/video/iAGUkeJjJF0/v-deo.html
Sedap. Dari Malaysia.
We have the same thing in Thailand. My favorite, have it at least twice a week.
Hi, new subscriber here. Been asking around & tried, how to prevent kee chang from sticking to leaves? Mine stick after 2 days 😞. Love Kee Chang. Btw, so envy you be able to get fresh bamboo leaves 😍.
Hello and thank you for subscribing to this channel! You can achieve a soft and warm texture akin to freshly made by simply reheating it using the steaming method. Normally, we store this in the fridge and steam it when we're ready to eat. 😄
@@Marecipes U meant that by keeping it chill if it wasn’t consumed immediately and reheating after chilling will prevent sticking? Will try next round making. Thank you. Have a great week ahead.
@@feastfortwo Yes. We do so! It wont stick on the leaf as long as it's hot/warm. 🙂
@@Marecipes noted ☺ thank you.
Yummy
I tried your recipe today, texture is perfect but taste is wired, still feel lye water taste (like baking soda taste in my tongue and neck)
Kindly suggest what should I do for next time?
Very secretive n confucing tutorial .how if alkaline water not stated
Thank you for your comment! I understand your frustration, but the recipe, including the use of alkaline water, is clearly written in the description of the tutorial. It might have been missed, and I apologize for any confusion caused. Please take another look at the description for the specific details you're looking for. If you have any further questions, feel free to ask. I'm here to help! 😊
Alkaline is lye water? Thanks
Yes It's the same 😊
You forget to put 1Tbsp of vegetable oil into the rice & mix before you wrap it. This is to prevent the dumpling from sticking to the leaf. This substitute the use of borax .
There's no need to put vegetable oil. We've been making dumplings for decades without putting any oil and it wont stick to the leaf at all. The leaves must be wiped really dry is the secret. I made this again this year, you can see it here: ua-cam.com/video/iAGUkeJjJF0/v-deo.html