Kiam Chang

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".

Ingredients

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

Filling 

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

Method

• 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,