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!



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

15 张 粽叶
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

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.

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.

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.

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. 

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. 

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.

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.

9. Drain, serve at room temperature!

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