Traditional kee chang (alkaline dumplings) filled with Chinese red bean paste or plain kee chang served with palm sugar syrup or dipped in sugar. Can be cooked in Instant Pot too.
Place the palm sugar (coconut sugar) and water in a saucepan. Let it cook until the sugar has melted. Add in the coconut cream and stir until the mixture is well combined and slightly thickened. Store in a jar in refrigerator for up to 2 weeks
Prepare bamboo leaves:
Soak the bamboo leaves in water the day before you plan to boil the dumplings. Drain off the water used to soak the bamboo leaves. Give the leaves few rinse of water. The soaked bamboo leaves should be supple and easy to fold now after being soaked. Wipe them dry
If boiling kee cang on the stove:
Soak the rice overnight for 8 hours if you have the time, otherwise at least 4 hours. Drain off the water. Add alkaline water and cooking oil
Use a spoon to mix. You will notice that the rice will change color slightly to be yellowish due to the alkaline water
If using Instant pot pressure cooker to cook the dumplings:
No need to soak the rice. Just rinse the rice with clean water and then drain off the water. Add alkaline water and cooking oil. Use a spoon to mix. You will notice that the rice will change color slightly to be yellowish due to the alkaline water
Wrapping kee chang:
Roll the bean paste into a ball, about 40 grams each. Pick it up with both hands, and fold it to form a cone. Fill it up with rice leaving about 1/4 inch on top of the leave. Fold the top of the leave down covering the rice and then fold the two sides and fold again to form a triangle. Secure the dumpling with strings
Lay two bamboo leaves horizontally. Fold in the middle. You just made a cone
Fill with about 2 Tbsp of sticky rice and kind smear/spread the rice towards the side too. Add the red bean paste ball. Cover with more rice until about 3/4 full. Don't fill all the way up or the dumpling will burst open when cooked because the rice will expand and the dumplings will turn out tough too
Fold both sides down. Fold the top part down. Fold the two wings together. Then fold this extra piece to either side. Secure with a kitchen twine
Boiling kee chang on the stove:
Place the dumplings in a large pot and fill it up with water, covering the dumplings. If you soak for 8 hours and more, it will take about 1 1/2 - 2 hours to boil the dumplings. If you soak for 4 hours, boil for 2-3 hours. Test the dumpling by getting one out from the pot and when it's cool enough to handle, gently open up the leaves. If the rice doesn't fall apart and hold up together nicely (though may still appear soft because it's hot), the dumpling is done cooking. If the rice falls apart easily, you need to boil longer
Pressure cook kee chang in Instant Pot:
Place the wrapped kee chang inside the inner pot of Instant Pot. Fill it up with water until it covers the kee chang. Close the lid. Turn the steam release valve to sealing. Press pressure cook, and make sure it's on high pressure and set the timer to 50 minutes. Release pressure immediately after. Test the dumpling by getting one out from the pot and when it's cool enough to handle, gently open up the leaves. If the rice doesn't fall apart and hold up together nicely (though may still appear soft because it's hot), the dumpling is done cooking. If the rice falls apart easily, try to pressure cook another 10 minutes and see
Cooling down:
The dumplings are slightly soft at the end of cooking (this is normal). They will harden as they cool down. I place them on a cooling rack on top of the baking sheet to let the water drip off and cool down
Serving:
The kee chang are best served the next day. You can serve by dipping in white sugar or in the syrup. Red bean kee chang can be served on its own or with extra syrup on the side too