Kiam Bak Changs [savoury pork belly rice dumpling] are the most popular of all the other rice dumplings in my family. Although, I have made rice dumplings [see earlier post] with different flavours and ingredients, they are not as popular as this Kiam Bak Chang probably because the fillings have more ingredients and we are more used to its flavour. It is not that others aren't good, all have their own unique taste and flavour. It's more to familiarity.
Ingredients - Dumpling Filling
15 pieces dried mushrooms - soaked, washed and drained - halved
20-25 dried chestnuts - soak with 1/2 tsp alkaline water with some water for 15 minutes. Blanch with boiling water for 15 minutes then boil for 15 minutes. Drain and set aside
50 gm dried prawns - rinsed and drained
12 salted egg yolks, stir fried for a minute - halved
2 tbsp each of oil, chopped garlic and slice shallots [I used 6 shallots]
500-600 gm fatty pork belly - cut into 20-25 big pieces
Marinade for Meat
2 tbsp each of Chinese 5 spice powder, sugar, oyster sauce and dark soy sauce
2 tsp sesame oil
1 tsp pepper
1 1/2 tsp salt
20-25 dried chestnuts - soak with 1/2 tsp alkaline water with some water for 15 minutes. Blanch with boiling water for 15 minutes then boil for 15 minutes. Drain and set aside
50 gm dried prawns - rinsed and drained
12 salted egg yolks, stir fried for a minute - halved
2 tbsp each of oil, chopped garlic and slice shallots [I used 6 shallots]
500-600 gm fatty pork belly - cut into 20-25 big pieces
Marinade for Meat
2 tbsp each of Chinese 5 spice powder, sugar, oyster sauce and dark soy sauce
2 tsp sesame oil
1 tsp pepper
1 1/2 tsp salt
- Marinate pork pieces with seasoning for several hours in the fridge.
- Heat oil and fry chopped garlic and shallots until aromatic and brown.
- Add in marinated pork belly and dried mushrooms. Stir fry for 5 minutes until all the ingredients are well coated with seasoning. Add in dried prawns and chestnuts. Stir to mix well. Dish up and set aside.
Note: This filling can be prepared a day ahead.
Ingredients - Rice
[makes about 20-23 dumplings]
1 kg glutinous rice, soaked for 4 hours or overnight and drained
2 tbsp each of oil, chopped garlic and sliced shallots [I used 6 shallots]
1 tbsp 5 spice powder, dark soy sauce and salt
2 tbsp each of oil, chopped garlic and sliced shallots [I used 6 shallots]
1 tbsp 5 spice powder, dark soy sauce and salt
1 tbsp light soy sauce1 tsp pepper
- Heat up oil, saute chopped garlic and sliced shallots until golden and crispy.
- Add in the rice and seasoning. Off heat. Stir fry to mix well the seasoning and rice. Turn on the fire and fry for 3-4 minutes or until the rice is well mixed with the seasoning.
- Dish up and leave aside.
Wrapping Dumplings
about 46 pieces of bamboo leaves [I used 11 cm leaves] - soaked and washed, then wipe dry, set aside
hemp strings enough to tie 20-23 dumplings
- Using 2 pieces of bamboo leaves to fold into a cone. Scoop some rice into the cone [I used about 1 tablespoon], place 1 piece pork belly, chestnuts, salted egg yolk and mushroom. Cover with about 1 - 1 1/2 tbsp rice [depending on the size of chang you wish to make].
- Press the rice firm, cover it with the extended ends of bamboo leaves and form into a pyramid [chang] shape. Tie and secure it with the hemp string.
- Finish doing the same for the rest of ingredients. Trim the edges of the bamboo leaves and excess strings.
- Place the changs in a big pot. Pour water enough to cover them. Bring to boil and cook for about 2 to 2 1/2 hours or until the rice dumplings are cooked. Add more boiling water should the to water is reduced below the changs.
- Remove from water and hang dumplings to dry before storing them or serve warm.
Notes: Not necessary to bring water to boil before adding dumplings to cook. Should you have any remaining ingredients without bamboo leaves to wrap - just place all the ingredients [rice and meat] in a can, steam for 40-45 minutes to cook.
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