Tuesday, June 15, 2010

Alkaline Dumpling


These are my mom's home made dumplings. She made more than 100 pieces of it, which used up 3kg of glutinous rice. This is the only alkaline dumpling that I trusted.


Alkaline dumpling contains of glutinous rice that is premixed with alkaline water. The rice is  then wrapped in bamboo leaves and boil for hours. It tastes bland, that's why it is served with palm syrup. Many people eat it with coconut jam too.

Happy Dumpling Festival to all!

27 comments:

ai wei said...

lol, i just posted on ba chang.
very very great photos u have!!!

tigerfish said...

So the English name is Alkaline Dumling - I did not know that! If translated from dialect, it is called Sweet Dumpling. Maybe because we eat them with honey or sugar.

mimid3vils said...

alkaline dumpling with palm syrup, sound delicious, i normally dip it with sugar~~

Anncoo said...

The picture looks perfect! I remember my grandma made this with red bean as filling. We called this in Cantonese "Gan Shui Zhong"or "kee Zhang" in Hokkien right?

Stella said...

Wow! This is neat. I wonder why a bland food came into being and such popularity in some parts of Asia? Hmm? Interesting...
They don't look bland-they actually look delicious!

ck lam said...

I love having the Gan Shui Zhong with coconut jam too...especially those with a thick texture that clings to the zhong :)

Priya said...

Wow so cute dumpling..

Little Inbox said...

ai wei, hmm yes, I saw your other version of dumpling. :)

tigerfish, we Hokkien all it "Kee Chang".

mimid3vils, palm syrup with coconut milk makes the dumpling taste better.

Anncoo, yes right, it's called "Kee Chang" in Hokkien.

Stella, although it is bland, but with the coconut palm syrup, it tastes really yummy!

ck lam, hmm...I know what you meant. :)

Priya, yea, the dumpling is very tiny and cute. :D

SimpleGirl said...

this is not my cup of tea, but dad love it!!! Happy Dumpling Festival!!!

Little Inbox said...

SimpleGirl, Happy Dumpling Festival to you too!

Elin said...

Little Inbox "Happy Dumpling Day to you and family " :)

Your Mom made beautiful zhang. this is the one thing I can never master doing :p It needs patience and skill . Great photography!

xin said...

all the while i thought the alkaline dumpling is only meant to go with sugar..lol. thanks for showing the palm syrup idea :D

Bits of Taste said...

wow! It looks so nice! I haven't have the courage to make dumplings yet! Maybe I should learn from her.

Little Inbox said...

Elin, Happy Dumpling Day to you too!
I haven't learn from her too.

xin, here in Penang we all eat it with palm syrup.

Bits of Taste, it requires some skill. My sister and sister in law all know how to make it, except me. I have not hands on before.

Mary said...

I have never seen this particular dumpling before. Yours look really wonderful. I hope you have had a great day. Blessings...Mary

CRIZ LAI said...

Wow! can I order some next year? Those dumplings looked real nice and firm. :) My Mum usually love the thick syrup with palm sugar and coconut milk in it. My fave has always been those filled with braised sweetened red beans.

Any leftovers? You can actually cut the dumplings into smaller bites and store it for later usage. They would be great in thick and hot red bean soup. :)

http://www.crizfood.com/

wendyywy @ Table for 2 or more..... said...

Yoooooorrrrrrrrrrrrrrrr...

Why your leaves look so green and fresh geh????? So pretty.
Mine is always brown and dull, before and after cooking

And may I ask whether your mom used "pang sar"??

TasteHongKong said...

Alkaline dumpling is popular here, particularly those come with red bean paste as the fillings.
Happy Dumpling Festival : ).

ICook4Fun said...

I love this type of kngee chang especially dip it in gula melaka syrup.

pigpigscorner said...

Haven't had alkaline dumpling in a long time! Happy dumpling festival!

Little Inbox said...

Mary, it's very popular over here.

Criz, my mom not selling it, just distribute to own family members and neighbors only. If to store it then do I need to dry it under the sun? I read about this from other blog.

wendyywy, these are the smaller bamboo leaves for kee chang. It looks fresh. The other type used for bak chang are bigger dried leaves.

TasteHongKong, I haven't come across the one with red bean paste. Must be more flavorful. :)

ICook4Fun, I prefer bak chang than kee chang, hehe...

pigpigscorner, Happy Dumpling Festival to you too!

wendyywy @ Table for 2 or more..... said...

May I ask again whether Pang Sar(sodium benzoate) is used here?
Cos so smooth looking.

Little Inbox said...

Wendyywy, not adding into the rice, but just add a little in the boiling water.

MODERN ROBINSON CRUSOE said...

hMM Now i know the english name for that ..Thx

wendyywy @ Table for 2 or more..... said...

Thanks for the reply.

I've been hesitating about using pangsar, but my MIL wants bouncy dumplings. Maybe I'll try using pangsar next time, and my mom too... says, some won't kill one.

But I do understand that w/o pangsar, the dumplings will not be bouncy and smooth.

CRIZ LAI said...

Yup... sun dry and refrigerate them. :)

http://www.crizfood.com/

Mei Teng said...

I love alkaline dumplings. Have not eaten one in ages.

I hopped over from Tastespotting.

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