Alkaline Dumpling Grandma's Kee Chang Recipe

Step-by-step Kee Chang Recipe. Learn this from my mum and according to her this is my late grandma's recipe. This dumpling is usually paired with sugar, palm sugar syrup or Kaya. We eat this with coconut syrup, recipe included.
Prep Time: 30 min
Cook Time: 5 hr
Total Time: 5 hr 30 min
Yield: 25 servings
Ingredients
(A)
300g glutinous rice
300g water
1 tbsp alkaline water
25 pieces bamboo leaves
(B)
100g brown sugar
100g coconut milk
1 piece pandan leaf
Instructions
Rinse and drain glutinous rice, then place in a bowl. Add water (300g) and alkaline water. Mix until the rice is evenly yellow and leave to soak overnight. Soak bamboo leaves and strings in plenty of water overnight, until soft.
Remove the leaves and strings from the water the next day. Wash the leaves and wipe them dry. Drain glutinous rice. Rinse and drain again. Fold 1 piece of bamboo leaf to form a cone, fill in glutinous rice until nearly full. Wrap into a pyramid and tie with the string.
Pour boiling water into slow cooker. Put the dumplings into the boiling water. Put a heavy stone on top of the dumplings to prevent them floating. Cover and cook on High mode for 5 hours. Check the water level occasionally. Top up with more hot water to make sure dumplings are fully covered. Remove the dumplings from the pot and hang to dry.
To make coconut syrup: Put coconut milk, brown sugar and pandan leaf in a pot and bring it to a boil. Discard the pandan leaf.
Recipe: www.marecipes.com/alkaline-dum...
#alkalinedumpling #keechang #marecipes

[@jalinahgunsi2659]

Sedap. Dari Malaysia.

[@lielietie5125]

Yummy

[@stockstobuyforyourkids.4653]

We have the same thing in Thailand. My favorite, have it at least twice a week.

[@LoneLone2018]

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?

[@feastfortwo]

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 😍.

[@Marecipes]

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. 😄

[@feastfortwo]

@@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.

[@Marecipes]

@@feastfortwo Yes. We do so! It wont stick on the leaf as long as it's hot/warm. 🙂

[@feastfortwo]

@@Marecipes noted ☺ thank you.

[@liendo3473]

Alkaline is lye water? Thanks

[@Marecipes]

Yes It's the same 😊

[@evelynchong865]

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 .

[@Marecipes]

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: kzbin.info/www/bejne/n3Kqhp6bf899fJI

[@kangkimlye3670]

Very secretive n confucing tutorial .how if alkaline water not stated

[@Marecipes]

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! 😊