Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nyonya rice dumpling. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Learn how to easily make delicious Nyonya chang with Instant Pot pressure cooker or regular boiling method with step-by-step photos and video. A sweet and savoury rice dumpling with a distinct patch of blue from the blue pea flower. How to make Malacca Nyonya Zhang (Glutinous Rice Dumplings).
Nyonya Rice Dumpling is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Nyonya Rice Dumpling is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have nyonya rice dumpling using 28 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Nyonya Rice Dumpling:
- Prepare Prepared The Night Before:
- Prepare 10 g Organic Blue Pea Flowers,
- Get 500 g Glutinous White Rice,
- Make ready 800 g Chicken Stock Room Temperature,
- Prepare Pinch Sea Salt,
- Get Pinch White Pepper,
- Prepare 40 g Chinese Dried Mushrooms,
- Take 30 g Dried Scallops,
- Prepare 10 g Dried Shrimps,
- Get 500 g Chicken Thigh Skinless Boneless Finely Diced,
- Get 1/2 TBSP Kecap Manis,
- Make ready 2 TBSP Light Soy Sauce,
- Prepare 2 TBSP Shao Xing Wine / Hua Tiao Wine,
- Make ready Pinch Dried Mushroom Powder.
- Make ready 12 Dried Bamboo Leaves,
- Get Dumplings:
- Get Sesame Oil, For Stir-Frying
- Take 1/2 Inch Ginger Finely Minced,
- Make ready Scallions Finely Chopped, A Handful + More For Garnishing
- Prepare Pinch Sea Salt,
- Make ready Pinch White Pepper,
- Take 10 Shallots Finely Minced,
- Get 6 Cloves Garlic Finely Minced,
- Take 3 TBSP Coriander Powder,
- Make ready Bull Head Brand Chinese BBQ Sauce, 3 TBSP
- Take 1 TBSP Galangal Finely Grated,
- Get 150 g Candied Winter Melon Finely Diced,
- Take 1 Handful Pandan Leaves,
The extra fats make the dumplings taste really delicious. Today, I'm going to share a vegetarian Nyonya glutinous rice dumpling bak chang (zong zi) 素娘惹 I love my grandma. And I was thinking of her when I made these vegetarian mushroom nyonya bak. Vegetarian Nyonya Mushroom Glutinous Rice Dumpling Bak Chang / ZongZi 素娘惹粽. vegetarian nyonya dumpling bak chang ba chang sticky glutinous rice dumpling zongzi mushroom.
Steps to make Nyonya Rice Dumpling:
- Prepare the night before. - - In a large bowl, add blue pea flowers and 800g of warm water. - - Set aside to cool and allow the flowers to dye the water with a shade of blue. - - Drain and discard the flowers, keeping the wonderful blue colored water. - - Wash the glutinous rice under running water and drain.
- Keep washing and draining for about 5 times. - - Add half of the rice into the blue colored water. - - Season with salt and pepper. - - Stir to combine well and set aside overnight.
- Transfer the other half of the rice into another large bowl. - - Add in chicken stock, mushrooms, scallops, shrimps, salt and pepper. - - Stir to combine well and set aside overnight. - - In another bowl, add chicken, kecap manis, soy sauce, wine, salt, pepper and mushroom powder. - - Stir to coat the chicken well. - - Cover with cling film and marinate in the fridge overnight.
- Prepare the dumplings. - - The next day, the mushroom and scallops should have hydrated. - - Fish them out. Finely dice the mushroom and shred the scallops by simply pulling them apart.
- Drain the blue colored rice and discard the water. - - Drain the other bowl of rice, keeping the water. - - You will need the water at a later stage.
- In a skillet over medium heat, add sesame oil. - - Once the oil is heated up, add in mushrooms. - - Saute until the mushrooms start to caramelize. - - Drizzle in some of that rice water. - - Add in ginger and saute until aromatic.
- Add in scallions, season with salt and pepper, saute until well combined. - - Remove from heat and set aside. - - In the same skillet over medium heat, add sesame oil. - - Once the oil is heated up, add in shallots. - - Saute until translucent.
- Add in garlic and saute until aromatic. - - Add in coriander powder and saute until well combined. - - Drizzle in some of that rice water to deglaze. - - Add in galangal, BBQ sauce and shredded scallops.
- Saute until well combined. - - Deglaze with some of that rice water. - - Season with salt and pepper. - - Lastly, add in the wintermelon. - - Give it a final saute, remove from heat and set aside.
- I am doing an open-faced concept as shown in the photos. You can choose to wrap the rice and fillings up into pyramid-shaped dumplings if desired. I will include the steps for both concepts.*
- Open-faced concept: - - I am using an electric double-decker steamer. You can use 2 decks of bamboo steamers and steam in a wok over medium heat with water. You will need to do in batches if your bamboo steamers are small. - - Wipe the bamboo leaves clean with a kitchen towel.
- Lay bamboo leaves on the steamer. - - Lay some pandan leaves over the bamboo leaves. - - Spoon in the glutinous rice, white and blue separating from one another, over the top. - - Tied 2 knots of pandan leaves and place them on top of the rice. - - This is your bottom deck.
- Cover and steam for 40 mins. - - Spoon the chicken and mushroom over another deck of steamer. - - Spreading out evenly. - - Place this deck over the rice deck. - - Steam together for another 30 mins or until the rice is fully cooked.
- I did it this way so that the flavors of the chicken and mushrooms will infuse the rice and vice versa. I cook the rice 1st cos the rice takes longer time to cook.*
- Remove from heat and transfer onto serving plate. - - Garnish with scallions and serve immediately. - - If you want the same presentation as shown in the photos, place the white rice into a 4-inch pastry ring. Spoon the chicken and mushroom over the rice. Lastly, blue rice. Using the back of a spoon to compact at every layer. Garnish with some scallions.
- Wrapped concept: - - Clean and wipe the bamboo leaves with a kitchen towel. - - Bring a large heavy pot of water to a rolling boil. - - Take 2 bamboo leaves, one on top of the other, take the halfway point, fold and form it into a cone shape.
- Add a scoop of the white rice into the cone. - - Pack it down firmly. - - Add 2 spoonfuls of the chicken and mushrooms. - - Add a scoop of blue rice on top. - - Pack it down firmly.
- Fold the leaves down and form a pyramid shape. - - Tie the dumplings tightly with hemp strings. - - It takes a few practices until you get it right. Most importantly is to the tie the dumplings tightly.
- Repeat the process for the remaining dumplings. - - Add the dumplings into the boiling water. - - Cover and boil for about 2.5 hours.
- At the 2 hours mark, remove one of the dumplings, unwrap and test if it is cooked. - - If it is cooked, remove from heat, place in a wire cooling rack to drain off excess water and cool down. - - If it is not yet cooked, continue cooking for another hour and check again, - - When it is cool enuff to handle, unwrap and serve.
Top up with more glutinous rice and cover with a piece of screwpine leaf. Press down to compress the dumpling. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Nyonya chang (娘惹粽): A specialty of Peranakan cuisine, this zongzi are made similarly to southern. PagesBusinessesMedia/news companyBroadcasting & media production companyLauren's KitchenVideosNyonya Rice Dumpling ( Nyonya Chang). © Mohd Syis Zulkipli / Shutterstock.
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