Get ready for the annual Dragon Boat Festival which is just around the corner!
Rather than buying changs this year, why not make your own? In this article, we will be showing you how to process the Bamboo leaves for wrapping the dumplings and demonstrate how to make not one, but three different kinds of sticky rice dumplings: the Traditional Bak Chang, Nyonya Chang, and Kee Chang.
The traditional Hokkien Bak Chang features fried glutinous rice soaked in dark soy sauce and is wrapped with familiar ingredients like chestnuts, mushrooms, salted egg yolks, and dried shrimp. The secret behind the dumplings’ distinct aroma is the use of five spice powders
Thermomix® Bak Chang
Nyonya Chang, characterized by its blue color on some part of the dumpling 💙, is a traditional dumpling with roots in Peranakan culture, a fusion of Chinese and Malay influences. Nyonya Chang’s flavours lean towards sweetness rather than savoury, enhanced by the use of candied winter melon. The addition of coriander seeds and kencur (aromatic ginger) further enhances the flavour with an unforgettable sweet and savoury taste. ✨
Thermomix® Nyonya Chang
The final rice dumpling on the menu is the beloved Kee Chang! Growing up, this rice dumpling is easily a favourite among children! Made with simple alkaline glutinous rice, it has a unique alkaline flavor that pairs well with gula melaka, kaya, or just plain sugar
Thermomix® Kee Chang
Re-watch the live tutorial here: