Salty Rice Dumplings (Kiam Chang) Recipe
Festive Dumplings Recipes

A 5th day of 5th moon Specialty for the Hokkien

Ingredients

60
905 g/2 lb
680 g/1 1/2 lb
115 g/4 oz

115 g/4 oz
60 g/2 oz
2 cloves
5
3 tbsp

1 tsp
3 tsp
2 tsp
3 tsp

dried bamboo leaves
glutinous rice grains
belly pork
dried chestnuts
a little water for dried prawn & mushroom
dried prawns
dried mushrooms
garlic
shallots
cooking oil
dash of pepper
5-spice powder
dark soy sauce
salt for rice and filling
salt for boiling dumplings.

Method

1. Prepare bamboo leaves and glutinous rice grain the same way as for Nyonya Chang.

2. Slice belly pork thinly.

3. prepare dried chestnuts. Boil until soft. Drain.

4. Prepare dried prawns. Strain water and save.

5. prepare dried mushroom in boiling water. Strain water and save. Cut each mushroom into 4.

6. Pound garlic and shallots together into a smooth paste.

7. Heat oil, lower fire and fry garlic/shallot paste until soft and fragrant. Add pork, chestnut, prawns, mushrooms, pepper,5-spice powder, 1 tsp dark soya sauce out of 3 tsp and 1 tsp salt out of 2 tsp. Stir well. Also add prawn water and mushroom water until they are fully absorbed. When pork is cooked, the filling is ready. Leave to cool in a basin.

8. Drain off overnight water from rice grains and fry with 2 tsp dark soya sauce out of 3 tsp and 1 tsp salt out of 2 tsp. Stir thoroughly for even distribution of the dark coloring.

9. Wrapping and boiling methods are the same as for Nyonya Chang.