Nyonya Bak Chang with Blue Pea Flower
Another type of Nyonya Chang from Penang. This uses Blue Pea Flowers to get the blue rice and coconut milk to make it extra tasty. It is a sweet and salty dumpling.
bamboo leaves, candied melon, cekur, coriander powder, Dragon Boat Festival, glutinous rice, Nyonya, palm sugar, peanuts, Penang, sugar,, white pepper corns
chopping board and knifes
Glutinous rice flour
Blue pea flowers, dried or fresh,
Soak in 1 cup water, macerate to extract juice
Thick coconut milk
fresh or from a can
White pepper corns
Cekur or lesser galangal
cut into 1 cm cubes
Salt or to taste
Sugar or to taste
Candied winter melon
Dry roasted peanuts
coarsely chopped or pounded
4 tbsp Cooking oil
cut to 5 cm length
Dried bamboo leaves
Soak in tepid water overnight
Hemp strings or ordinary strings
for tying the dumplings
Preparation starts the night before.
Prepare the rice
Rinse the glutinous rice until the water runs clear.
Divide into 2parts.
1/3 part (300g)is for the blue rice, 2/3 (700g) is for the white rice
Cover the 700g rice with water and leave overnight.
Soak the blue pea flowers in 1 cup of water for a long as you can. Macerate and extract the juice.
Soak the 300g of rice in the blue solution. Add more water to the flowers to extract more colour, enough to cover the rice with 2cm of water above it.
Leave to soak overnight.
Prepare the wrap
In a container large enough to hold the bamboo leaves, soak the leaves in tepid water.
Weigh the leaves down with heavy objects like a mortar and pestle or cans of beans, or other suitable weights.
Prepare the strings for wrapping by cutting the strings to about 1 metre lengths.
Gather 5 strings together and make a loop in the centre for easy handling. This will be the strings that you would tie the dumplings and each bunch will have 10 dumplings.
Make 3 to 4 bunches, as there will be 30+ dumplings
Gather all the ingredients for the next day.
Prep and cook day
Drain the rice and steam it.
You can steam in 2 batches
Place the rice in a steaming tray and steam to 30 to 40 minutes until cooked, turning once or twice. Allow extra 10 to 15 minutes if you are steaming it in 1 batch.
Add in the 350ml of the coconut milk, and stir.
Stream again for 10 minutes.
Remove and set aside to cool.
Do the same as the white rice, using the remainder of the 150ml coconut milk.
Prepare the filling
Cut the pork into small cubes.
Put all the spice paste ingredients in a blender of chopper and chop or blend until fine. Add some water if necessary.
Heat 4 tbsp of cooking oil in a pan or wok. Add in the spice paste and sauté until fragrant.
Add in the pork and stir until cook, about 20 minutes.
Add a bit of water if it becomes too dry. Let the meat simmer until cook.
When cooked, stir in the candied winter melon and mix.
Dish out and leave to cool and then mix in the peanuts. Set aside
To wrap the dumplings
Take 2 pieces of bamboo leaves and place one on top of the other.
Fold to make a cone.
Spoon 1 tbsp of the white rice into the cone.
Add in tsp of the blue rice. Make a indentation in the centre.
Add in 1 tbsp of the filling.
Cover with 1tbsp of the white rice and 1 tsp of the blue.
Pack the rice tight with your hand.
Place 1 piece of the panda leaf on top of the rice
Fold over the leaves to cover the rice and fold and shape into a pyramid shape.
Tie with the string.
Repeat until you have 10 dumplings in a bunch.
Continue to wrap more dumplings.
You might have some fillings left over.
Steam the dumplings
Steam the dumplings over boing water for 20 to 30 minutes. Turn once to ensure even steaming.
If you have small steamer, you can steam 1 bunch at a time.
A time saving way is to steam the 1
bunch will preparing the rest of the dumplings
Remove, leaveto cool and serve.
The dumplings can keep for days, and about 2 weeks in the fridge.
Can be frozen.
Defrost and warm up in the microwave.