Dragonboat Festival – it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations – some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.
This week, we’re going to bring you three different chang recipes
Kee Chang, or alkaline rice dumplings, get their distinctive yellow colour and flavour from lye water. Often eaten as a dessert, you can make them plain, or give them a touch of sweetness with some red bean paste. Better yet, make a mix of them in your Kee Chang bunches so you never know what you’re going to get!
We drizzled some pandan-infused gula melaka over our bite-sized Kee Changs to enhance the flavours in both the plain and red bean dumplings. Alternatively, simple sugar or coconut kaya are also great dips that you can eat your Kee Changs with.
Pair these with a nice, mellow Chinese jasmine tea or strong Pu-er, for a satisfying afternoon tea snack or a post-dinner dessert for the Dragonboat festivities!
#themeatmensg #simple #delicious
|500g glutinous rice|
|30g lye rock|
|150g gula melaka|
|200g red bean filling|
|24kee chang leaves|