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Mama Kucing Blogs

Wednesday, 3 July 2013

Chinese Pandan & Red BeansSweet Dumplings a.k.a Kee Zhang

Chinese Dumplings festive is over quite some time ago. 

Mamarazzi made some Kee Zhang for Uncle Arthur and another friend. Feedback was it doesn't taste good. For Uncle Athur it was more like glutionous rice wrapped in Bamboo leaves. While Mamarazzi's friend said preferred those with "inti"(something inside of it. 

Hmmm...guess Mamarazzi did not put enough of Alkaline water into the Zhang hence not yellow enough.
Oh well, the other day Popo asked for more Bak Zhang to eat. Hence while making BakZhang, Mamarazzi thought, why not try make Kee Zhang with  "Inti".

But she was too lazy to go and cook the "inti" hence she just bought a packet of red bean paste from the store. while at it, she saw Pandan paste too...hentam la...let's experiment two

Actually Mamarazzi dislike eating Kee Zhang coz if the strong Alkaline smell. She doesn;t takes yellow noodles too if they have too heavy alkaline smell.

How to counter the smell? Here is what she experimented. The night before, she soaked 1kg of glutinous rice in Pandan juice which she blend. Managed to get hold of a big bunch pf Pandan Leaves from my kiddie hence can blend them.

The next morning she throw away the water and put in one tablespoon of alkaline water.


 The nect morning she cut some pandan leaves to about 2 inches long

Put some glutinous rice into the cone, a "ball" of red bean paste  and a piece of pandan leaf. Wrapped them up and boiled for 3 hours.

 jeng! Jeng! the finished products. 

 Alamak.....looks like not enough alkaline water again....Papa ate these two and said the inti was like ice-cream

However, she got positive feedback from her friend. Thought the inti looks tiny but it was sweet enough. She did not need to add sugar to eat these.


For me, I would preferred to have Bak Zhang. taste nicer leh.

The recipe...well...follow at your own risk ah : -

-500gm glutinous rice, rinsed and soaked overnight with pandan juice, drained
-2 tbsp alkaline water(found this from another blog- this just shows Mamarazzi didnt put enough alkaline water)
-half teaspoon of borac acid (chinese call it as Peng sar. To makes the Zhang have the boing boingness)
-32 pieces of small sized bamboo leaves.
-32 pieces of 2 inches long pandan leaves
String

Paste - one teaspoon for each kee Zhang.

Actually needs about 250gm only but the shop sells minimum 1 kg.  Guess the balance can use to make red bean pau or pandan pau gua....

74 comments:

  1. oh, I love kee zhang too as much as bak chang. I usually would take kee zhang with kaya or sugar. Yummy!

    ReplyDelete
    Replies
    1. Me dont like kee zhang coz got the alkaline smell

      Delete
  2. I prefer both kee zhang and bak chang, both look yummy, yummy!!! =]

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  3. Bravo mamarazzi for never giving up! Very innovative too, to come up with new ways to make this kee zhang.

    ReplyDelete
    Replies
    1. must try la....wanna get rid of the alkaline smell but not sure how

      Delete
    2. I thought people who love to eat this kee zhang loves the alkaline smell so no need to get rid of the smell.

      Delete
  4. Not very fond of this, but every now and then, boleh la. ehehe :)

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  5. Look more yellowish like kee chang - that day's ones were white. My mum loved them - she dipped in sugar and ate...and finished them all (not in one sitting, of course).

    ReplyDelete
    Replies
    1. coz didnt put enough alkaline water into the zhang the other day

      Delete
  6. Love the expression on your face!

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  7. Mamarazzi, i'm so jealous suituapui has chang to eat, so jealous...

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  8. I used to dislike kee chang, but now grow to loves it...

    ReplyDelete
    Replies
    1. till now I still dislike Kee zhang

      Delete
  9. See Small Kucing eat the Bak Zhang, makes me crave for it...

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  10. "For Uncle Athur it was more like glutinous rice wrapped in bamboo leaves"?? errr, this comment is very ZEN lah, i thought all the zhang are actually glutinous rice wrapped in bamboo leaves?? @.@"

    ReplyDelete
    Replies
    1. LOL.....mean no kansui taste la....not enough boing boing and alkaline water

      Delete
  11. oh at first i thought those red bean and pandan inti were ready made kee zhang, you just need to wrap them in bamboo leaves and heat them up to serve.. hahahaha!! eh, got such things ah?? maybe mamarazzi can invent that~~ :p

    ReplyDelete
    Replies
    1. like that no need to wrap la...just heat up and eat...eh in china have it leh. i saw in a friend;s blog

      Delete
  12. yeah, i hate that alkaline smell too.. but i think those with kee zhang is fine with me.. those that comes with the yellow noodles or the wantan noodles, i don't like them at all.. still can finish the noodles lah, but would be complaining lor~~ :D

    ReplyDelete
    Replies
    1. yeah...really dont like the kansui smell...but if without kansui then it would be like what STP said...pulut wrapped in bamboo leaves only

      Delete
  13. wah, mamarazzi really expert in wrapping zhang already huh?? so professional.. so you still have extra inti, then can do one more round of kee zhang which has the right amount of alkaline water..

    ReplyDelete
    Replies
    1. no la...still kaput...the Chang didnt burst la but the corners not sharp :(

      Delete
  14. Yum yum! I miss eating chang! Only had bak chang this year, didn't have Kee Zhang yet. The recipe seems simple, but need to find out where to get pandan leaves. Can't find them here!

    ReplyDelete
    Replies
    1. Hmmm...no need pandan leave also can . Mamarazzi put it in coz she beh tahan the alkaline smell

      Delete
  15. looks yummy~ Can send one over?

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  16. Oh My God! What happened to Small Kucing? You looked so skinny in your photo. Please eat more rice with lard gravy and pork fats! Ask Uncle Arthur for his secrets okay! Soon I have to call you Small Pink Panther! LOL..

    ReplyDelete
    Replies
    1. growing tall mah...so not growing sideways yet lor

      Delete
  17. Please tell Papa Kaldip to open a stall for Mamarazzi to sell bak changs and kuehs! She is getting expert in making them!

    ReplyDelete
    Replies
    1. sell bak chang ah...rugi lor..... takes a long time to make and boil leh

      Delete
  18. Keep trying until you master it. Anay like to eat them!

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  19. looks good! the kee chang we had here normally goes with some sugar syrup instead of having red bean filling inside

    ReplyDelete
    Replies
    1. yeah.....usually is plain ones but now markets demand for the ones with filings so Mamarazzi try and make lor

      Delete
  20. I like this! Next time make some for me can ar? :p

    ReplyDelete
    Replies
    1. Good or no good also never mind at least you have tried, practice makes perfect!

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    2. Lol..can...u come collect ok

      Delete
  21. I prefer meaty bak zhang :P

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  22. It looks awesome but I prefer savory bak chang too! :)

    I loved the ones you gave to Ling, it ended up in my fridge coz we ate it together. I finished the last one. :D

    Thanks for that and the book!

    ReplyDelete
    Replies
    1. Uiks...got left for you ah? I thought she wallop all with the kids :p

      Delete
  23. I have never had kee zang but it sure looks good in the pictures. I have had red beans in Chili.... not sure they are the same beans we use. I have also had red bean ice cream.

    ReplyDelete
    Replies
    1. Should be the same beans.....have to boil and made into paste

      Delete
  24. Is this what you gave suatuapui? well he praised that a lot
    and it reflects on the finished product as well

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  25. I wonder how that taste, sweet? or what?
    what so ever it seems chewy

    ReplyDelete
    Replies
    1. Yea its sweet...supposed to be a biy chewy

      Delete
  26. and I bet those pandan leaves gave additional
    flavor there as well,

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  27. Have a great day and happy blogging small kucing
    take the bets of care and God bless you

    ReplyDelete
  28. LOL at small kucing's expression :)

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  29. As the saying goes, Practice makes Perfect!! Never give up and I want to apply as Taster... please keep me in mind! :)

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  30. Hahahahaha... u jadi labkucing again!

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  31. Good try though. I like to eat kee change with kaya.

    ReplyDelete
    Replies
    1. Yea usually its with kaya or sugar

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  32. Woo... I like the term you used here "boing boingness"

    ReplyDelete
    Replies
    1. I love kee chang with red bean filling.

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    2. Ya mah...not enough kansui n the pengsar

      Delete
  33. I love kee chang too but hate to pick rice out from glutinous rice ..remind me I have to quickly make Bak Chang since homemade salted eggs are ready .

    ReplyDelete
    Replies
    1. I used flora brand. Its pure pukut. No need to pick

      Delete
  34. haha... I don't like alkaline noodle too! and ... hehehe, I am still not sure whether to try the recipe or not....

    ReplyDelete
    Replies
    1. Better not try....lol...get the authentic kee zhang recipe then add pandan leaf. That should be good.

      Delete

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