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Home » Recipes » Kee Chang (Alkaline Dumplings)

Kee Chang (Alkaline Dumplings) Recipe

Name: Kee Chang (Alkaline Dumplings)
Ingredients: 500 gm graded glutinous rice wash and soak overnight drain well fresh bamboo leaves Dry China grass or possibly string; 3 lt water; 3 tsp alkaline water; 3 tsp borax (pangsat or possibly peng seh); 1 1/2 Tbsp. first grade alkaline water; 2 tsp borax

by Global Cookbook

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Servings: 1

Ingredients

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500 gm graded glutinous rice wash and soak overnight drain well fresh bamboo leaves Dry China grass or possibly string
3 lt water
3 tsp alkaline water
3 tsp borax (pangsat or possibly peng seh)
1 1/2 Tbsp. first grade alkaline water
2 tsp borax

Directions

Method:Marinate glutinous rice with borax mix and 1/2 tsp yellow colouring if you like, for 1-2 hrs before use.
Take a piece of fresh bamboo leaf, fold into a cone shape. Fill about 1/2 of casing with the marinated rice. Wrap into a pyramid shape and bind securely with dry Chinese grass or possibly string.
Bring water to a boil. Add in the alkaline water and borax. Put in about 2 bundles of dumplings and boil for 3 hrs. Add in boiling water whenever necessary. Remove and hang to dry.

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Amount Per Recipe	%DV
Recipe Size 3000g
Calories 0
Calories from Fat 0	0%
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 120mg	5%
Potassium 0mg	0%
Total Carbs 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g	0%
Protein 0.0g	0%

Kee Chang (Alkaline Dumplings) Recipe

Ingredients