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Kee Chang (Alkaline Dumplings) Recipe

by Global Cookbook

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

Directions

1. Method:Marinate glutinous rice with borax mix and 1/2 tsp yellow colouring if you like, for 1-2 hrs before use.
2. 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.
3. 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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