Kee Chang

Mains
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

24

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
glutinous rice
0.00
g
g
glutinous rice
0.00
g
g
lye rock
0.00
g
g
lye rock
0.00
g
g
gula melaka
0.00
g
g
gula melaka
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
pandan leaves
0.00
pandan leaves
0.00
g
g
red bean filling
0.00
g
g
red bean filling
0.00
kee chang leaves
0.00
kee chang leaves
Hemp strings
Hemp strings

Steps

1

Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.
Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.
Mark as completed

2

Using a knife, shave the 30g lye rock. Mix it into 250ml water. Stir until it’s dissolved.
Using a knife, shave the 30g lye rock. Mix it into 250ml water. Stir until it’s dissolved.
Mark as completed

3

Wash glutinous rice until the water runs clear.
Wash glutinous rice until the water runs clear.
Mark as completed

4

Add enough water to cover the rice by 6cm. Pour in the 250ml rock lye solution.
Add enough water to cover the rice by 6cm. Pour in the 250ml rock lye solution.
Mark as completed

5

Soak it overnight.
Soak it overnight.
Mark as completed

6

Drain the the glutinous rice.
Drain the the glutinous rice.
Mark as completed

7

To wrap, fold one piece of the bamboo leaf into a cone.
To wrap, fold one piece of the bamboo leaf into a cone.
Mark as completed

8

For plain kee chang, fill the cone with the soaked glutinous rice. Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until half of the rice is used up.
For plain kee chang, fill the cone with the soaked glutinous rice. Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until half of the rice is used up.
Mark as completed

9

For red bean kee chang, fill the cone with 1 tbsp glutinous rice. Add in 1 tsp of red bean paste. Cover with soaked glutinous rice. Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until all the remaining glutinous rice is used up.
For red bean kee chang, fill the cone with 1 tbsp glutinous rice. Add in 1 tsp of red bean paste. Cover with soaked glutinous rice. Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until all the remaining glutinous rice is used up.
Mark as completed

10

Boil kee changs fully submerged in water for 2½ to 3 hours.
Boil kee changs fully submerged in water for 2½ to 3 hours.
Mark as completed

11

Once it is done, remove the kee changs from the water. Hang it up to air dry for at least 30 minutes before it is ready to be eaten.
Once it is done, remove the kee changs from the water. Hang it up to air dry for at least 30 minutes before it is ready to be eaten.
Mark as completed

12

For the gula Melaka syrup, put 150g gula melaka, 40ml water, 2 pandan leaves and ⅛ tsp salt in a pot. Simmer until thick. Strain and set aside.
For the gula Melaka syrup, put 150g gula melaka, 40ml water, 2 pandan leaves and ⅛ tsp salt in a pot. Simmer until thick. Strain and set aside.
Mark as completed

13

Serve plain kee changs with either gula Melaka syrup, sugar or even kaya!
Serve plain kee changs with either gula Melaka syrup, sugar or even kaya!
Mark as completed

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