Nyonya Chang/Pua Kiam Tee Chang/Nyonya Sticky Rice Dumplings
Here’s the RECIPE for my Nyonya Chang/Pua Kiam Tee Chang/Nyonya Meat Dumplings. It’s sweet and salty with diced meat, shiitake mushrooms, candied winter melon strips and seasoned with spices.
Recipe by Mama Ding
Total Time | Prep Time | Cook Time
7 hours 4 hours 30 mins 2 hours 30 mins
Servings : 25 - 30 dumplings
Ingredients
1 kg glutinous rice
300ml blue pea flower extract (steep 60 blue pea flowers in 300ml hot water and strain)
20 shallots, peeled and sliced
1 tsp white pepper powder
2 tsp salt
1 tsp sugar
4 pandan leaves, knotted
4 tbsp cooking oil
50 pieces of dried bamboo leaves, soaked overnight and cleaned
25 reed strings
25 pieces pandan leaves, cut into 3 cm length
Ingredients for the filling:
800 g pork belly and pork shoulder (you can use all pork belly or all pork shoulder), remove skin from pork belly, blanch pork in boiling water for 5 mins then drain
200 g candied winter melon
70g dried shiitake mushrooms, soaked for 30 mins, stem removed and drained
3 tbsp coriander powder
2 tsp white pepper powder'
1 tsp salt or to taste
1 tbsp sugar or to taste
2 tbsp fermented bean paste/tau cheo
2 tbsp dark soy sauce
15 shallots, peeled and sliced
5 cloves garlic, peeled and minced
1 cm piece of cekur root/sand ginger/lesser galangal, minced
4 - 5 cekur leaves, sliced finely
3 tbsp cooking oil
1/2 cup water
Method
01 Preparation for the rice: Wash the rice and rinse until the water runs clear. Divide the glutinous rice into 350 g and 650 g. Soak the 350 g portion in the cooled blue pea flower extract. Soak the 650 g portion in water. Set aside to soak for at least 2 hours.
02 Meanwhile, prepare the shallot oil for the rice. Heat 4 tbsp cooking oil in a wok/pan. When oil is hot, add the sliced shallots. Fry until golden brown. Turn off heat. Remove shallots and drain on paper towels. Place shallot oil in a different bowl to cool.
03 After 2 hours, drain both portions of rice. Place each portion into separate bowls. Add the fried shallots and shallot oil into both portions. Use 1/3 for the blue pea rice and 2/3 for the white rice. Mix the white pepper, salt and sugar in a small bowl. Then use 1/3 of the mixture to season the blue pea rice and 2/3 to season the white rice. Stir each portion of rice to mix well. Set aside while you prepare the filling.
04 Cut the pork belly, candied winter melon and shiitake mushrooms into 1/2 cm cubes. You can cut them into smaller cubes if desired. All the cubes must be about the same size.
05 Heat 3 tbsp oil in a wok/pan. When oil is hot, add the minced garlic. Saute for 2 mins then add the sliced shallots. Saute until slightly browned. Add the fermented bean paste and coriander powder. Saute for 5 mins then add the pork and mushrooms. Stir fry for 5 mins. Add 1/2 cup water.
06 Cover and simmer for 20 mins, stirring every 5 mins. Add the candied winter melon cubes and soy sauce. Stir to mix well. Add the minced cekur roots and sliced cekur leaves. Stir fry for 5 mins.
07 Taste and adjust by adding salt and sugar. Cover and simmer for 10 mins. Add 2 tablespoons of water if the mixture is too dry. Add white pepper powder, stir for a few minutes, taste and turn off heat. Dish up and set aside to cool.
Your nyonya chang filling is ready to be used when it is cooled
08 TO WRAP THE CHANG: Place 2 bamboo leaves together. Make into a cone. Add 1 tbsp blue pea rice.
Add 1 to 2 tbsp filling. Top up with 1 and 1/2 tbsp white rice. Cover with the bamboo leaves to form a pyramid and tie the Chang with reed strings. [Please refer to Bak Chang Tutorial on method to wrap and tie. Link: https://www.facebook.com/watch/?v=1159715974372930 ]
09 Repeat until all the rice and filling is used up. Prepare a large pot half-filled with water. Bring water to the boil on high heat. Add 2 tbsp oil and 1 tbsp salt into the boiling water.
10 Gently lower all your tied Nyonya Chang into the boiling water. Place a heatproof plate on top to keep them submerged. Boil on high heat for 15 mins then lower heat to medium. Boil for another 2 hours and 15 mins. When done, turn off heat. Gently remove the Nyonya Chang from the pot and hang to drip dry.
Serve hot or cooled.
Notes
Unfinished Chang should be kept in the fridge and reheated before consumption. Microwave for 2 mins on high or place in boiling water for 5 mins to reheat. Can be kept in the refrigerator for up to 7 days, in the freezer for up to 3 months.
You may also use chicken meat instead of pork for the filling. Dice boneless and skinless chicken breast meat or thigh meat. Add to the wok/pan when frying the filling.