Easy Plain Kee Chang Recipe (Alkaline Rice Dumplings)

Want to celebrate the Dragon Boat Festival but intimidated by complex recipes? Try making Kee Chang (Alkaline Rice Dumplings)! With just a few ingredients, this is by far the easiest and most beginner-friendly sticky rice dumpling you can make.

Learn how to make soft, chewy Plain Kee Chang (Alkaline Rice Dumplings) with just a few ingredients, perfect for dipping in Gula Melaka

In this video, I’ll show you how lye water gives these mini dumplings their iconic pale yellow color and chewy texture. I love serving these plain ones drenched in rich Gula Melaka (palm sugar) syrup or dipped in creamy kaya!

Want a visual step-by-step? [Click here to watch my full video tutorial on YouTube], and don’t forget to SUBSCRIBE and hit the notification bell for more easy heritage recipes! Thank you so much for your support! ❤️

YouTube link: https://youtu.be/-08bDuB_Z34

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Plain Kee Chang

Makes 20 to 25 pieces

Author Shiokman Eddie

Ingredients

• 30 bamboo leaves
• 30 straw strings
• 500 g glutinous rice
• 1 Tbsp alkaline water lye water
• 2 tsp cooking oil
• Homemade gula melaka syrup

Instructions

Preparation

• Boil bamboo leaves and strings for about 30 mins.
• Remove the strings and soak the leaves in clean water overnight.
• Rinse the strings and leaves before using.
• If boiling in a pressure cooker, don’t need to soak rice. But if you are not using a pressure cooker, soak the rice for 2 hours or overnight.
• Wash and rinse glutinous rice.
• Add alkaline water and oil to glutinous rice and mix well.
• Set aside for about 30 mins.

Assembly

• Wipe a piece of bamboo leaf with a cloth.
• Use the smooth side of the leaf to wrap the rice.
• Fold leaf into cone shape and add rice ¾ full. Lightly press with a spoon.
• Fold over the bamboo leaf forming a pyramid shape. Make sure that the 2 sides (‘wings’) of the leaves fully enclose the dumpling and form a tight seal. The 2 ‘wings’ must be firmly tucked against the sides of the dumpling to prevent leakage.
• Hold the dumpling firmly (with the 2 ‘wings’ locked in position) and tie the dumpling with the straw string firmly. Check that the 2 ‘wings’ are safely tied in position. Double knot the string.
• Trim off any excess leaf.

Boiling

• Put the dumplings in a pressure cooker pot of boiling water and cover and lock into place. Make sure that the water level is above the dumplings.
• Cook dumplings for about 40 minutes. If you are not using a pressure cooker, boil for about 2 hours.
• Slowly release the pressure before unlocking the cover
• Take out one dumpling to test for doneness.
• Remove from the pot and hang to drip dry or place on a wire rack to dry before serving.
• Serve with homemade gula melaka syrup.

Notes

1. In the video, I used my leftover bak chang leaves.  However, you could use kee chang leaves, which are narrower and more suited for wrapping these smaller dumplings.
2. If you are concerned about consuming too much alkaline water, you could do a quick rinse to wash off some of the alkaline water before wrapping the glutinous rice in the leaves.