Wednesday, June 17, 2020

【豆沙碱水粽】Kee Zhang/Alkaline Dumplings with Adzuki Bean Paste


Every year during the dragon boat festival (端午节), mom will make a lot of Nyonya and meat dumplings for us. 

But for prayer purpose, she would order some Kee Zhang/Alkaline Dumplings (碱水粽)from some ladies in town. Kee Zhang is normally much smaller in size, only about 1/3 of the normal dumplings. 

The dumplings have a very unique flavor and texture after adding alkaline water/lye water, the color of rice changes and take on a yellow hue, the alkaline water also makes the rice turned firmer and finally the taste of Alkalinity, a very distinctive, slick and pleasant feeling in the mouth, it is hard to explain, but a unique experience.

Since I have some Sweet Adzuki Bean Paste at home, I decided to make this Alkaline Dumplings with Adzuki bean Paste this year instead of the normal Kee Zhang

I really love the texture and color of this dumpling!

小时候每逢端午节妈妈都会裹上好多的咸肉粽娘惹粽,但拜拜用的碱水粽却总是向乡里的一些家庭主妇买的,碱水粽有股特别的碱水味,家里的小孩都不爱吃,所以一般会沾了甜味的香兰咖央,或焦糖咖央吃。

今年端午节我裹了好些肉粽和朋友们分享,冰箱里还有一大盒我自己熬制的红豆沙,裹粽子还剩下一些糯米和粽叶,就随手裹了两串的豆沙碱水粽,真是香甜美味,颜色也特别漂亮!

Ingredients:
15 Bamboo leaves
Some cotton cooking twine 
150 g of glutinous rice
1 tbsp of lye water/Kan Sui/Potassium Carbonate
1 tbsp of oil  + 1 tbsp for cooking

For Adzuki Bean Paste:
1 cup /200 g of Adzuki Beans
2-3 tbsp of Lard/Cooking oil
1/2 cup - 2/3 cup/ 8-12 tbsp of sugar

材料:
15 张 粽叶
一些棉绳
150 克糯米
1 大勺的碱水/雪碱水
1 大勺食油 另加 1 大勺煮粽子用

豆沙食谱:
1 杯 /200 克 红豆
2-3 大勺 猪油/食油
1/2 杯 - 2/3 杯/ 8-12 大勺 糖




1. Soak 1 cup of Adzuki beans overnight, the next day add 1.5 cups of water with the beans in pressure cooker and pressure cook for 10 minutes after the first whistle, turn the stove off and let the pressure cooker releases air naturally.
把红豆泡一晚上,第二天沥干水份把泡好的红豆和1.5杯水入高压锅在汽笛第一响的时候再压10分钟后熄火让高压锅自然出气。

2. Place the cooked beans in a blender and blend until smooth. Add 2 tbsp of lard/oil in a cooking pan, add the blended bean paste in a cooking pan and cook until the water reduces and the bean paste could hold together, keep stirring between with a spatula.
把煮好的豆子和水一起倒入破壁机里搅拌顺滑。锅里加2大勺的猪油或食油把搅拌好的豆沙倒入锅里中小火煮至豆沙可以成团, 间中要不断地用铲子炒制以防沾底。

3. Add sugar and continue cooking until sugar dissolved. Let cooled and store in airtight container.
加入糖拌匀至糖溶化,冷却后装入玻璃盒子冷藏。

4. Soaked bamboo leaves in warm water for an hour, clean and rinse well. Use a scissor to cut the stems. Drain and set aside.
粽叶用温水泡上一个小时,洗净滴干水后,把叶梗剪去。

5. Soaked glutinous rice for at least 3 hours, drained and add lye water/Kan Sui/Potassium Carbonate, mix well and let it rest for 15 minutes. Add 3 tbsp of oil and mix well.
把糯米淘洗净泡水至少三个小时,沥干后加入碱水/雪碱水。混匀静置15分钟后加入1 大勺的食油,拌匀。




6. Take a bamboo leaf twist it to form a shape of a cone. Place 1 tbsp of rice and lightly spread at the bottom, add 1 tbsp of Adzuki Bean Paste, top with another tbsp of rice and lightly press down. 
取一张粽叶,卷成雪糕筒状,盛入1大勺的糯米,放入1大勺豆沙,再盛入1大勺糯米,轻轻压压。

7. Bring the tail leaf down with the other hand to cover the cone, lightly fold both the sides of the leaf that are covering the cone to form a pyramid shape, twist the remaining leaf sideways along the shape. 
把上边的粽叶往下覆盖在雪糕筒口,用另一只手把覆盖的叶子左右两边往下折,剩下的粽叶对折,顺着粽子的形状围好,握紧。

8.  You should be able to hold the pyramid shape all in one hand now, loop the twine around dumpling and tie with a live knot, adjust the knot to make sure it is secured. Cut off the excess leaf and repeat the same steps for all the remaining ingredients.
这个时候粽子已经是金字塔形的了,取根面线把粽子卷两圈,打个活结,在整整型。把过长多余的粽叶减去。

9. Bring 1/2 pot of water to boil, add 1 tbsp of cooking oil. Place all the dumplings in, make sure you have enough water to submerge all the dumplings. Boil the dumplings at medium high for 30 minutes, turn the heat to medium low and simmer for 1.5 hours more. Let the dumplings sit in the water for another 30 minutes after switching the stove off.
取一口锅,煮滚半锅水,加入1大勺的食油,把粽子放到锅里,水必须要没过粽子。大火煮30分钟后转中小火煮1.5个小时。熄火后让粽子泡在水里半个小时再取出滴干水份。

9. Drain, serve at room temperature!
取出滴干水份即可食用,室温的就很好吃噢!









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