When I was young, I love to eat the plain ones rather than the one with red bean or mungbean fillings. My favourite way is to sprinkle a generous amount of sugar over it and eat it.
Now you can have it with kaya, gula melaka (which is quite similar to lopes) and many other accompaniment.
I was watching a documentary the other day and this lady actually include sweet potatoes in her kee chang. I was curious how it taste like as I love sweet potatoes so this morning, I went to the wet market to grab some sweet potatoes and try my hand at it.
I have also include a video so that in future, my kids can use this as reference if they want to make their own dumplings.
If you are new to wrapping a dumpling, the best way to learn is to start with kee chang.
What you need:
Yield 16 pcs
What you need:
32 bamboo leaves
16 grass strings
500g glutinous rice
½ tbsp oil
1 tbsp hot water
Sweet potatoes (chunk) - I used honey sweet potatoes
Wash and soak glutinous rice overnight.
Soak bamboo leaves and grass strings overnight. Clean leaves and boil in hot water for 5 mins.
Pound lye into powder.
Dissolved lye powder with 1 tbsp hot water. Stir until powder dissolved.
Mix lye water into the rice. Mix well.
Using two pieces of bamboo leaves with smooth side facing you. Fold into a cone.
Place 1 tsp of rice into the cone.
Add a piece of sweet potato
Cover the cone with 2 tablespoon of rice.
Fold and wrap into a pyramid shape.
Tie securely with grass string.
Bring a big pot of water to a boil.
Lower the bundle of bak chang and cook on medium heat for 2 hours.
Test doneness by trying out one sample. If uncooked, boil for another 1/2 hour.
Cool thoroughly before eating.
Serve with sprinkle of sugar.