Make Rice Dumplings (aka Changs) with Thermomix®! 粽子食谱

Ingredients
10 g blue pea flowers (bunga telang), dried
100 g hot water
600 g glutinous rice
2000 g water, plus extra for soaking in step 2 and step 3
8 pandan leaves, tie 4 into a knot each
2 tsp salt
100 g shallot oil

Fillings

300 g pork belly, skinless, cut in slices (1 cm) or another meat such as chicken
6 garlic cloves
150 g shallots
2 cekur roots (aromatic ginger roots)
30 g cooking oil, plus extra for greasing
8 dried shiitake mushrooms, soaked to soften, stems removed, diced
20 g fermented bean paste (taucu)
15 g ground coriander seeds, adjust accordingly
30 g sugar
20 g light soy sauce
20 g oyster sauce
20 g dark soy sauce
10-15 g white pepper powder, adjust to taste
80 g candied winter melon, diced
20-30 pieces dried bamboo leaves, soaked overnight, patted dry with kitchen towel
3600 g water

Preparation

1. Place a bowl on mixing bowl lid, weigh in blue clitoria flowers and hot water. Mix well and set aside for 30 minutes. Sieve through a fine mesh strainer into a bowl for later use.

2. Place another bowl on mixing bowl lid, weigh in 200 g glutinous rice. Add reserved blue clitoria flower water mixture and mix well. Cover with extra water to soak.

3. Place another bowl on mixing bowl lid, weigh in 400 g glutinous rice. Cover with extra water and set aside both bowls in refrigerator for at least 4 hours or overnight.

4. Place 1000 g water in mixing bowl, insert simmering basket, add reserved white glutinous rice and 1 pandan leaf knot to it, cook 15 min/Varoma/speed 3. Remove simmering basket with spatula. Transfer cooked rice into a bowl, mix the rice with 1 tsp salt and 70 g shallot oil. Clean mixing bowl.

5. Place 1000 g water (including used for soaking the rice in blue pea water) in mixing bowl, insert simmering basket, add reserved blue glutinous rice and 1 pandan leaf knot to it, cook 15 min/Varoma/speed 3. Remove simmering basket with spatula. Transfer to a bowl and mix the rice with 1 tsp salt and 30g shallot oil. Rinse and dry mixing bowl.

6. Place pork belly in mixing bowl, chop 20 sec/speed 6. Transfer to a bowl and set aside.

7. Place garlic cloves, shallots and cekur roots in mixing bowl, chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.

8. Add cooking oil, mushrooms, fermented bean paste and ground coriander seeds, sauté 6 min/120°C/speed 2.

9. Add reserved pork, sugar, light soy sauce, oyster sauce, dark soy sauce and white pepper powder, stir fry 15 min/120°C/ reverse /speed 1.

10. Add candied melon, cook 2 min/120°C/ /speed 1. Transfer to a bowl, let cool for later use.

11. Using a pastry brush, lightly grease bamboo leaves with cooking oil. Overlap 2 bamboo leaves with smooth surface facing up, fold to form a cone. Fill with reserved blue rice until ⅓ full, arrange reserved filling and top with white rice. Fold top of the leaves down covering rice and fold two sides to
form a triangle. Secure dumpling with cotton string. Repeat until rice and bamboo leaves are finished. Clean mixing bowl.

12. Place 1800 g water in mixing bowl, set Varoma dish into position, arrange 5-8 wrapped Nyonya chang to it. Close Varoma lid and steam 30 – 40 mins/Varoma/speed 2 or until dumpling fully cooked. Carefully remove Varoma. Carefully open Varoma Lid. Remove the cooked dumpling from varoma dish and set aside, empty bowl. Place 1800 g water in mixing bowl, set Varoma dish into position, arrange the remaining wrapped Nyonya Chang to it. Close Varoma lid and steam 1 h 30 min/Varoma/speed 2 or until dumplings are fully cooked. Serve warm

Tips

• Approximately 50 g of glutinous rice and 35-40 g of filling for each dumpling.
• Make sure the smooth surface of the bamboo leaves were used to wrap the dumpling to avoid sticking.
• Once the dumplings are fully cooked, hang them up to air dry for at least 1 hour before storing them. Dumplings can be kept in room temperature for 48 hours, store in refrigerator for up to 10 days.