Sunday, June 10, 2012

Kee Zhang (粽子）





It been ages I didn't make dumpling. So I started it off with this kee zhang, which is very basic. I'm very happy that everything turn out very well. I used 1kg of glutinous rice and it yielded 39 small dumplings. 39 dumplings wrapped and cook, 39 dumplings nicely cooked and I'm extremely happy. Hooray...success! :)
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16 comments:

  1. 茵茵June 10, 2012 at 8:58 PM

    I like kee chang too, but I like to eat mine with kaya! That's what I am planning to do this year!

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  2. SallyJune 10, 2012 at 9:24 PM

    哇！你这么快就绑粽子了哦。。
    做的很漂亮呢，可以先请我吃一个吗？哈哈^_^

    ReplyDelete
  3. Small Small BakerJune 10, 2012 at 9:31 PM

    Wow, you know how to make dumplings too! So good!

    ReplyDelete
  4. CheahJune 10, 2012 at 11:25 PM

    It's a reminder that the dumpling festival is just round the corner. Your dumpling looks well done. I've still got to learn how to wrap up one.

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  5. Tracy LowJune 11, 2012 at 1:16 AM

    我没有包，因为我不会包

    ReplyDelete
  6. Happy FlourJune 11, 2012 at 9:29 AM

    Hi 茵茵,

    I preferred to eat it with palm syrup however I forgotten to buy.

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  7. Happy FlourJune 11, 2012 at 9:37 AM

    Hi Sally,

    谢谢！太旧没抱粽子了，怕会失败所以先抱一些试试看。我的粽子很小，所以请你吃两个吧。

    ReplyDelete
  8. Happy FlourJune 11, 2012 at 9:41 AM

    Hi Small Small Baker,

    Thanks! :) Hehehe...too long didn't make dumpling already, lucky I still remember the tactic.

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  9. Happy FlourJune 11, 2012 at 9:49 AM

    Hi Cheah,

    Thanks, it need patient and lot of time preparing and wrapping. It wise to learn from the elder.

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  10. Happy FlourJune 11, 2012 at 9:56 AM

    Hi Tracy Low,

    抱粽子可是个大工程呀！可是看到成果，很高兴。

    ReplyDelete
  11. KimmyJune 11, 2012 at 12:40 PM

    Last year, my Mum and I did make kee chang for Dumpling Festival. This year we won't be making cos' my Pa passed away. It's a belief that the family cannot wrap dumplings before 1 year has passed or you'll be tying his arms and legs. Kee Chang dipped in Kaya is nice.

    ReplyDelete
  12. Happy FlourJune 11, 2012 at 4:33 PM

    Hi Kimmy,

    Sorry to hear that. I heard that belief too. Last year my mother-in-law didn't wrap dumpling too as my hubby grandma passed away. This year I double checked with her whether can we wrap dumpling and she nodded. So glad!

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  13. AnonymousJune 13, 2012 at 12:28 AM

    Hi Happy Flour,

    I hv been following your blog and I must say I like yours alot.

    I hv 1 out of the topic question. Do you hv any idea how many tbsp/tsp is 1 gelatine sheet? Do these sheets hv the same weight or it varies?

    Thks!

    Joanne

    ReplyDelete
  14. Happy FlourJune 13, 2012 at 4:58 PM

    Hi Joanne,

    Thanks for your prompt support. Sorry, I had never used gelatin sheet before so I'm not sure.

    ReplyDelete
  15. AnonymousJune 18, 2012 at 9:55 PM

    hi..

    can u pls provide me ur recipes for kee chang..

    im trying tomake some tis yr for my hubby n children..

    my email elaineling.72@gmail.com

    tks
    elaine

    ReplyDelete
  16. Happy FlourJune 19, 2012 at 9:50 AM

    Hi Elaine,

    It very simple ingredients. Dissolved 40g kee (Sorry, I don't know what the actual name for this yellow small stone like stuff. You can get it from wet market or provision shop.) in about 1cup of hot water and soak washed 1kg of glutinous rice with kee liquid over night, water must cover over rice just like cooking rice. Drain rice and wrapped with pre-soaked bamboo leaves. When you tie the dumpling it can't be too tight or too loose. Too tight the dumpling will be hard, if too loose it will burst open during cooking process. Cook in boil hot water for 2 1/2hrs at medium high heat.

    You can hop onto 'Table for Two or more...' blog to check on her recipe on Kee Zhang (Alkaline Dumpling). She used alkaline water instead of kee.

    ReplyDelete

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