NYONYA CHANG 娘惹粽子
INGREDIENTS:
- 700gm White Glutinous Rice
- 1tbsp Salt
- 1tbsp Pepper
- 1tbsp Shallot Oil
- 300gm Glutinous Rice (blue pea in colour)
- 1tsp Salt
- 1tsp Pepper
- 1tsp Shallot Oil
- 30 to 40 Pieces Dried Blue Pea Flwers for the blue colour
- 350ml water boil with blue pea flowers
- Bamboo leaves & strings - boiled, washed and soaked. (Do it one or 2 day ahead)
- Pandan Leaves - cut into small pieces to top on rice .
- 6 pcs Pandan leaves - to cook with the dumplings
* FILLINGS :
- 1Kg Pork Collar - cut into small cubes
- 20pcs Dried Mushrooms - soaked and cut cubes
200gm Winter Melon - chopped smaller pieces
- 20pcs Shallots - peeled and diced
- 1tbsp Salt
- 3tbsp Raw Sugar
- 1tbsp Pepper
- 1 thumb size sand ginger
- 3tbtp Dark Soy Sauce
- 180ml water
- 20 gram Coriander Powder
RICE PART:
* Wash glutinous rice until water runs clear.
* Separate the glutinous rice into 2 parts (750gm & 300gm)
* Add also enough water to the bigger portion of rice and allow to soak overnight. (750gm)
* Boil blue pea flower with water then leave to cool and strained.
* Once cooled, add the blue coloured water into the smaller portion of the rice.(300gm)
* Add sufficient water to ensure the rice is fully submerged. Leave to soak overnight.
**Next Day:
* Drain the white glutinous rice that was soaked overnight.
* Add in salt, pepper, and shallot and mix well.
* Drain the soaked blue coloured glutinous rice.
* Add in seasoning and mix well.
STEPS/METHOD:
1. Peel and dice shallots.
2. Wash, and cut pork into very smaller cubes.
3. Wash and soak dried mushrooms till softened, cut into small cubes.
4. Dice winter melon into small pieces.
5. Heat up a pan, add 3tbsp oil and fry the diced shallots until fragrant.
6. Add in pork and followed by mushrooms.
7. Stir fry until all well mixed.
8. Add in pepper, salt and raw sugar, stir fry until the pork turns opaque.
9. Add in winter melon and dark sauce. Stir evenly to mixed all ingredients.
10. Then add in water and stir well.
11. Cover with a lid and allow to simmer over low heat until the flavours are combined and the filling is not too wet.
12. At this point, add in the coriander powder and mix well. 13. Taste to make sure is flavourful enough.
14. Dish up and set aside to cool
15 Once cooled, cover or keep in refrigerator until is ready to wrap.
- 3tbtp Dark Soy Sauce
- 180ml water
- 20 gram Coriander Powder
RICE PART:
* Wash glutinous rice until water runs clear.
* Separate the glutinous rice into 2 parts (750gm & 300gm)
* Add also enough water to the bigger portion of rice and allow to soak overnight. (750gm)
* Boil blue pea flower with water then leave to cool and strained.
* Once cooled, add the blue coloured water into the smaller portion of the rice.(300gm)
* Add sufficient water to ensure the rice is fully submerged. Leave to soak overnight.
**Next Day:
* Drain the white glutinous rice that was soaked overnight.
* Add in salt, pepper, and shallot and mix well.
* Drain the soaked blue coloured glutinous rice.
* Add in seasoning and mix well.
STEPS/METHOD:
1. Peel and dice shallots.
2. Wash, and cut pork into very smaller cubes.
3. Wash and soak dried mushrooms till softened, cut into small cubes.
4. Dice winter melon into small pieces.
5. Heat up a pan, add 3tbsp oil and fry the diced shallots until fragrant.
6. Add in pork and followed by mushrooms.
7. Stir fry until all well mixed.
8. Add in pepper, salt and raw sugar, stir fry until the pork turns opaque.
9. Add in winter melon and dark sauce. Stir evenly to mixed all ingredients.
10. Then add in water and stir well.
11. Cover with a lid and allow to simmer over low heat until the flavours are combined and the filling is not too wet.
12. At this point, add in the coriander powder and mix well. 13. Taste to make sure is flavourful enough.
14. Dish up and set aside to cool
15 Once cooled, cover or keep in refrigerator until is ready to wrap.
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