A simple but wonderful rice dish with meat stuffing.Mine does not look as those bought from the store. I just did it smaller in size. Recipe adapted from " At Home with Amy Beh".
850 gm glutinous rice ( soaked overnight)
Dried bamboo leaves ( soaked overnight)
250 ml oil
10 shallots, thinly sliced
5 cloves of garlic, minced
Seasoning for the rice mixture
3 tbsp light soy sauce
1 tsp chinese five spice powder
1 tsp pepper
1 tbsp dark soy sauce
500g deboned chicken thighs, cubed
200g chinese mushroom, soaked and halved
200g dried chestnut ( I used canned lotus seeds)
50g dried shrimp, soaked in warm water and chopped into smaller pieces
300g red beans (I used canned red beans in brine)
Seasoning for the meat
2 tbsp chinese five spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soy sauce
3 tbsp oil
3 cloves of garlic, minced
3 shallot, sliced thinly
- Clean the bamboo leaves and set aside.
- In a wok, heat oil and saute the garlic, shallot. Add in the glutinous rice, lotus seeds, red beans and seasoning. Let mixture be heated through. Remove from heat.
- Add oil to another wok, saute garlic and shallots. Add in the mushroom, chicken and seasoning. Mix throughly. Fry till heated through.
- take 2 bamboo leaves, arranging them so one sits on top of the other. Fold into a conical shape bringing two ends together. Put 1 tbsp of rice into the case, 1 tbsp of meat mixture and top up with another 1 tbsp of rice. Fold the leaves over the rice to form a pyramid shape. Tie with a hemp string. repeat process till all is done.
- Boil a large pot of water and put in about 1 tbsp of salt. Drop the dumplings in and cook for about 2 hours. Test for doneness and hang dumplings to dry. This recipe could make about 30 kiam chang.
Note : Prepared with pork as it is traditionally, this dumpling is called kiam bak chang,