Yields about 15 dumplings.
500g glutinous rice, soaked overnight
30 dried bamboo leaves, soaked overnight, wiped dry
15 bamboo/reed strings, soaked overnight
Nyonya filling
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
Preparation of rice dumplings begin a day before.
Soak glutinous rice overnight.
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.
Soak bamboo leaves & bamboo or reed strings (not in picture) in cold water overnight. Rinse leaves and strings before using.
Also soak 6-8 pieces of Chinese mushroom overnight.
On the day of Nyonya Chang making:
Rinse the soaked glutinous rice before cooking.
Bring water to a boil in a wok/steamer. Steam glutinous rice until cook.
Set aside.
Nyonya Chang Filling:
Clockwise L-R: chopped candied winter melon, pepper, chopped garlic, chopped shallots & pork belly
Middle: chopped Chinese mushroom
Combine aniseed and coriander powder into a bowl and add some water to make into a paste.
Let’s cook the Nyonya filling:
Add cooking oil in the wok.
Stir-fry shallots & garlic until fragrant.
Add aniseed & coriander paste to the wok and saute until fragrant.
Next add pork belly, winter melon and Chinese Mushroom.
Stir well until cooked.
Meantime add pepper, sugar and salt to taste.
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.
Recipe by Messywitchen.com
