Chang, Zong, Zongzi… they all mean 1 thing; glutinous rice with yummylicious fillings wrapped in bamboo/lotus/banana leaves. Chang is eaten on the 5th day of the 5th Lunar Month which is today in fact, 16th June 2010. 🙂
First I need to clarify something. My grandma is not a Nyonya but she learned how to make Nyonya Chang from her friend who is a Melaka (Malacca) Nyonya. Aunty Poh Poh, that was what we used to called her. May God rest her soul.
And now my sister is learning how to make Nyonya Chang based on my grandma’s memory recollection. This is her 3rd attempt in 3 years and I must say her Nyonya rice dumplings are getting better. According to my sister making chang is actually quite simple. The hardest part is the preparation of ingredients.
Preparation of rice dumplings begin a day before.
Note: If you want to have the indigo blue coloring on the rice, add 2 tablespoon of the coloring (extracted from the butterfly pea flower) into 150g of rice (from the 500g of glutinous rice). Soak overnight.
Also soak 6-8 pieces of Chinese mushroom overnight.
On the day of Nyonya Chang making:
Rinse the soaked glutinous rice before cooking.
Nyonya Chang Filling:
Let’s cook the Nyonya filling:
Do you know why we add sugar and winter melon into Nyonya Chang?
Nyonya Chang in Hokkien is called Puah Kiam Ti Chang which translate into sweet & salty rice dumplings.
Here’s the cooked Nyonya filling…
Ok now we’re ready to wrap chang.
I’m going to show you how to wrap chang with step by step pictures:
Have all your ingredients ready.
There’s the bamboo leaves and strings, a bowl of water (in case the rice become too sticky), Nyonya filling, cooked glutinous rice and pandan leaves (cut into 3cm length).
First thing first, overlap 2 bamboo leaves and fold into a cone.
Then follow the picture guides below. Click for larger view.
Steam dumplings over boiling water in a wok/steamer for 30 minutes.
Grandma’s Nyonya Chang Rice Dumplings Recipe
Yields about 15 dumplings
500g glutinous rice, soaked overnight
30 dried bamboo leaves, soaked overnight, wiped dry
15 bamboo/reed strings, soaked overnight
1 bowl (Chinese soup bowl) of shallot, finely sliced
1 quarter bowl of garlic, finely sliced
30-50g candied winter melon
5-6 piece Chinese mushroom, soaked overnight, sliced
500g pork trotter (tui bak)/belly pork
5-6 heap tablespoons coriander powder
1 heap tablespoon aniseed powder
Add both together with water to become paste
Pepper, sugar and salt to taste
2 tablespoons cooking oil
2-3 pandan leaves, cut into 3cm length
Refer step by step pictures above for the method.
Happy Dumpling making!