I made savoury sticky rice dumplings yesterday. I made a batch last year and it did not turn out as tasty as I expected. So this time round I am experimenting with a new recipe. This time round it is tasty, but not to my standard. I also have too much of the fillings left. I need to fine-tune the proportions so that the recipe is not wasteful ( too much of fillings, etc)
The savoury dumplings are much simpler to make as it requires fewer ingredients and less laborious. It still needs two days as the rice need to be soaked overnight, and so does the bamboo leaves. Unless of course, if you use fresh bamboo leaves. Then you still need to clean them.
Here is the result.
The cooked dumpling with filling of pork, chestnuts, mushroom, dried prawns and seasoning.
As usual, I gave some to my Malaysian friends.
I will share the recipe when I have perfected it. In the meantime, enjoy the holiday! ( I mean to the Chinese who celebrate this holiday).
Here are some links to my previous recipes for Chang.
Sweet and salty Nyonya Chang
Kee Chang, alkaline dumplings
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Bye for now and have a great week ahead.
Penang Lassie.
