Tuesday, June 16, 2015

Nonya Chang (Rice Dumplings)

Finally this year I buckled up my courage and attempted this Nonya Rice Dumplings! Did not make a lot...only 25 pieces but the process already made me sweat big time hahaha...I've to go through the wrapping method via you tube over and over again before I decided to start on this project :D A few hiccups along the way which I've to unwrapped and redo it all over again. Though some of the rice dumplings are not in nice shape but I'm glad that all did not burst during the boiling process!  My kids were so eager and getting ready to taste test when I'm trying to open one after cooking. Thumbs up from them and hubby! What do you think of my maiden Nonya Rice Dumplings? ^0^

Preparation of the meat fillings

Rice soaked, bamboo leaves softened, meat filling done....ready to wrap!

One of the more better looking wrapped dumpling before cooking

Ingredient (approx 25 pcs)
  • 50 pcs dried bamboo leaves (give buffer of 20% more in case some torn)
  • 1 kg glutinous rice 
  • 1 kg pork shoulder butt
  • 5 tbsp rice bran oil
  • 8 garlic, peeled
  • 10 shallots, peeled
  • 12 dried chinese mushroom, softened and diced 
  • 5 tbsp coriander powder (freshly grinded from toasted coriander seeds)
  • 1 tsp five spice powder
  • 2 tbsp fine sugar
  • 2 tsp white pepper 
  • 1 tsp salt
  • 2 tbsp dark soy sauce
  • 150gm candied winter melon, diced
  • 25 pcs pandan leaves, cut into 1" length

Prior preparation of the bamboo leaves and glutinous rice

* Soak bamboo leaves in a large pail of water overnight. Drain away the water. Place leaves into a large pot and fill in water with 1 tbsp salt. Bring to boil for about 5 mins. Leave it to cool down. Rinse the leaves and wipe dry. Ready to use.

* Add 20 dried bluepea flowers and 1.5 cups water into a saucepan. Bring to boil and simmer for 3 mins. Turn off heat and let it steep till cool down completely. Strain the liquid. Divide glutinous rice into 700gm and 300gm. Rinse each portion till water runs clear. Soak 700gm rice with water and 300gm rice with 1.5 cups bunga telang (bluepea flower) liquid. Soak both rice overnight. Drain away water. Add in 1 tbsp salt, 1 tsp pepper and 1 tbsp sesame oil into the plain portion. Add 1 tsp salt, 1/4 tsp pepper and 1 tsp sesame oil into the blue rice. Coat the rice evenly with the seasoning.

  1. Filling can be make one day in advance and chill. Place garlic and shallots in a food processor and blend till smooth.
  2. Blanch pork in boiling water for 1 min. Drain away water. Top up pot with water and and bring to boil again. Lower heat to medium and cook the pork for 30 mins. Remove pork and reserve 1.5 cup of the stock. When the pork is cooled enough to handle, diced into small cubes.
  3. Heat oil in a pan. Add garlic and shallots paste and saute for 3 mins till fragrant.
  4. Add mushroom and fry for 2 mins. Add in pork and mix evenly.
  5. Add in the rest of the seasoning and reserved stock. Mix evenly. Bring the mixture to boil. Lower heat and simmer for 5 mins until the sauce thickens, stirring constantly. Cool down the mixture completely before chilling in fridge in a air-tight container.
  6. Overlap 2 pcs of bamboo leaves (smooth sides up) and fold into a cone. Place in a piece of pandan leave. Fill in a tbsp of bluepea glutinous rice, 2 tbsp meat fillings. Cover with a tbsp of plain glutinous rice. Wrap up and tie up with a raffia string. Repeat till all rice are use up.
  7. Bring a large pot of water to boil (I've use 2 pots, divide the dumplings into each pot). Add in 1 tbsp salt and handful of chopped pandan leaves. Add in wrapped rice dumplings, fully submerged into the water. Cook over medium low heat for 1 hour or until cook.
  8. Remove the cooked dumplings from the pot and hang up to drip dry for 30 mins. Ready to savour! 

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