How to make Nyonya Chang, Glutinous Rice Dumpling (Mom's Kueh Chang Recipe with Pressure Cooker)娘惹粽

#nyonyafood #malaysianfood #glutinousricerecipe #chinesefood #traditionalrecipe #dragonboatfestival #festivefood
This is a very long video (at least to me), near 24 minutes. It might not be suitable for those who are looking for “shorts” but we promised that this vlog is a good reference for those seeking to make Nyonya Chang, Glutinous Rice Dumpling for Dragon Boat Festival aka Chinese Rice Dumpling Festival, 端午节. This version adapted from my mom’s Kueh Chang making day when we were little. She no longer make them after my maternal grandma, my father, her aunt, uncle and cousins passed away one after another as she will make them in bulks to give away. Though, she prepared everything from scratch, she did not wrap them herself, she will ask a helper for this task while me & my brother watch, learn & eventually wrap together with the helper. There’s where I learned the wrapping skills but for the glutinous rice and fillings for the Kueh Chang, I had to refer, recall, create, taste and recreate a few times to an almost similar taste based on memory. My mom no longer consume Kueh Chang for health reason and she can only remember the ingredients, cooking process but not the quantity, so I have lots of fun trying to recreate this Kueh Chang, thus this video for record and of course sharing purpose.
My mom’s version is without fermented bean paste yet they are strongly flavoured with ‘ketumbar’ or coriander powder which gave her Nyonya Chang its distinctive taste. I had added white pepper, adapted from Huang Kitchen (a huge thank you) for that extra kick. Both coriander seeds and white peppercorn were toasted separately before grinding them into powder. I'd tried using powder versions for both in the start but failed to achieve the desired aromatic ‘rempah’ taste. Thus, the dried pan toast version, sorry for not recording the toasting process. Pressure cooker were used to shorten boiling time between 45-50minutes compared to conventional boiling time of cooking Nyonya Chang for 2.5- 3 hours long. Nyonya Chang is an adaptation of the traditional Chinese Zong Zi by the Peranakan people which is typically characterised by the signature splash of blue color from blue pea flower once you unwrap the almost tetrahedral shape parcel, follow by hint of spice from the coriander. These dainty little things are sweet and savoury at the same time because of the candied winter melon, the coriander powder, garlic, shallots and last but not least the white pepper. The candied winter melon not only sweeten the fillings but add a nice bite texture together with the diced Chinese mushrooms to the Nyonya Chang, so for us there’s not substitute for the candied winter melon, at least not for now. Do the filling a day ahead, chill them in the refrigerator, bring out to room temperature an hour prior to wrapping. Boil, clean the bamboo leaves and soak overnight prior to wrapping as well. Also, try to start 2.5- 3 hours ahead prior to wrapping to boil the blue pea flower and soak the glutinous rice. Give us a like if you enjoy watching and making Nyonya Chang, Glutinous Rice Dumpling. Your subscription is the best encouragement! Thank you!

THE INGREDIENTS (for 8 NYONYA CHANG)...
FOR FILLINGS FOR 8 DUMPLINGS (Prepared a day ahead)
pork belly, skinless, diced_ 130g
dried Chinese mushroom, soak to rehydrate, diced_ 13.5g
candied winter melon, diced_ 42.5g
garlic, minced_ 9g
shallots, minced_ 32g
coriander seed, toasted, finely ground_ 7- 7.5g
white peppercorn, toasted, finely ground_ 3- 3.5g
dark soy sauce_ 1 tsp
salt_ 1/3 Tbsp
sugar_ 1/2 Tbsp
water (+ dried Chinese mushrooms soaking liquid)_ about 1 cup or more/ enough to cover ingredients)
cooking oil_ 1.5- 2 Tbsp

FOR GLUTINOUS RICE FOR 8 DUMPLINGS (Start Prepping 2.5- 3 hours ahead on Nyonya Chang’s wrapping day)
dried blue pea flower_ 5.5g
water_ 50ml
glutinous rice_ 265g (176.67g + 88.33g)
garlic, minced_ 6g (4g + 2g)
shallots, minced_ 8g (5.33g + 2.67g)
salt_ 1/4 tsp + a pinch
white pepper, ground_ 1/4 tsp + 1 pinch
cooking oil_ 1 Tbsp + 1/2 Tbsp

bamboo leaves_ 20-25 pieces (8cm wide)
bamboo string_ 3-4 pieces
cut pandan leaves_ 8 pieces
water for boiling_ about 3 litre or enough to cover dumpling
salt_ 1/2 tsp
pandan leaves, knotted_ 2-3 pieces

TIMECODE
0:00 - Intro
0:53 - Nyonya Chang, Glutinous Rice Dumpling
0:58 - Prep. ingredients for fillings
4:39 - Cooking fillings
9:10 - Prep. ingredients for glutinous rice
13:20 - Cooking glutinous rice
16:27 - Dividing ingredients for wrapping Nyonya Glutinous Rice Dumpling
17:25 - Wrapping Nyonya Glutinous Rice Dumpling
23:15 - Cooking Nyonya Glutinous Rice Dumpling in pressure cooker
23:47 - Nyonya Glutinous Rice Dumpling after cooling down + dripping dry overnight