I bought 3 types of Chung (Chinese glutinous rice dumplings) from the pasar malam near my place on Wednesday because that there will be no Chung making this year.
Chung from the pasar malam.
Kan Sui (alkaline) chung with red bean filling. The size of Kan Sui chung is usually much smaller.
This is Ham Yoke (salted meat) chung... but where's the meat? RM3 for a lousy chung.
After eating the Nyonya chung, I so so wished for home made big fat stuffed with goodies chung.
Lucky me, my aunt's family from Singapore who loves chung came up and bought over very nice glutinous rice. Mom bought back the other ingredients and so the Chung making begins.
Here is one tip on making the Ham Yoke chung. Boil your first strings of chung first. After when this is done, you can unwrap and taste. If it is too salty, use more water for your remaining batch of chungs. If too bland, add salt when boiling the chungs. Also see my Chung post from last year for the Ham Yoke Chung recipe.
Since my grandma is staying with us now, she taught me how to make Kan Sui chung. Very very simple actually.
- 1kg glutinous rice, washed and soaked for 5 hours
- 3 to 4 tbls of alkaline water
Other recipe also uses boric asid to keep make sure the chung leaves do not stick to the leaves. Add a few drops if you have some.
1. Drain the water from the soaked glutinous rice and mix in alkaline water. You can see the color change on the rice.
2. The wrap the rice with the bamboo leaves. You can also add your own fillings in the center. Red beans, green beans.... I think I will be stuffing beef rendang in them next year. Yum yum!
In the video, my grandma suggested to practice wrapping the chung using soil. If the shape is ugly, you can just try again.
Try using the narrow bamboo leaves to wrap the Kan Sui chung. Leave the broader leaves for the bigger chungs. Tie the chung with the string loosely, just enough to keep the leaves together. This is to make sure the Kan Sui rice will have space to grow/bloat. Remember to trim the edges off as they might poke into the other chungs when you boil them.
3. Boil the chungs for 2 hours.
4. Drain off the water and let it cool to room temperature. Serve with warm kaya or syrup. Delicious!
To make the syrup, all you have to do is melt sugar in water and boil until it turns brown and thick. I used palm sugar for my syrup to give it better fragrance. You can also add Pandan leaves when boiling. Strain the syrup before you server. I didn't strain mine because I was too lazy... just wanted to eat already. LOL!
I didn't manage to make the pillow chung again this year. The method that I had learn doesn't seem to be the right method. My grandma mentioned that I will have to use banana leaf if I wanted pillow chung. However, I found this video on banh chung, Vietnamese square rice cakes. Not sure if this is workable for the Chinese style chungs.
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