Kan Sui Zhong/Jianshui Zong/Kee Chang (Alkaline Dumplings)
The origins of creating zong zi or chinese dumplings covered with bamboo leaves are available at wikipedia. This season, the festival fell on June 18, and that i finally bought the bamboo leaves making these around the 19th. Made some kan sui zong or also known as jianshui zhong in mandarin, and added homemade red bean filling into it with this year's zhongzi jie. This really is my first experience to become so near to raw ingredients for zong as neither mother or granny made zong. In some way zong magically seems each year during Duan Wu Jie and mother always knows which store has got the correct solutions that year. This is exactly why I felt just like a duck from water with regards to making these chinese dumplings, particularly with you are looking at wrapping and tieing this option!
Kan Sui Zhong is M's favorite because they are smaller sized compared to savory ones. Made some with red bean filling having seen the image here. This really is Amy Beh's recipe, also it looked not so difficult to test. Since I had no clue what or how to locate boraz (pansat or peng seh), and studying the phrase boraz almost freaked me out, I made the decision to omit that component and check out the recipe anyway. I additionally reduced the quantity of lye water/alkaline within the recipe. Used an electronic scale to assist measure the ingredients in metric.
500 gm glutinous grain, wash and drenched overnight drain well
String
3 litres water
3 teaspoon alkaline water
2-3 teaspoon boraz (overlooked)
1 1/2 tbsp . alkaline water
Place 1/2 teaspoon yellow coloring into glutinous grain one hour before use. Drain well.
While using bamboo leaf, fold into cone shape and fill 1 tbsp . of casing with grain. Then add homemade red bean paste and finished with 1 tbsp . of grain. Wrap into pyramid shape and tie safely with string.
Bring water to some boil. Add alkaline water. Place the bundles of dumplings into warm water and boil for several hrs. Remove and hang up to dry.
Provide slow boil and stir till sugars are dissolved.
Also made azuki red bean paste utilizing a recipe from Elegance Young's cook book Knowledge within the Chinese Kitchen
2 c azuki small red beans
1 c packed brownish sugar
3 teaspoon vegetable oil
Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans inside a saucepan, add 6 cups cold water, and produce to some boil over high temperature. Cover, reduce heat to medium-low, and simmer one hour, or until very soft. Monitor the pan to make certain water does not dry out. Drain and discard water.
Put the beans inside a mixer and process until smooth. Add brown sugar and process until just combined. Inside a medium saucepan, heat the vegetable oil over medium heat until hot although not smoking. Add some bean paste and prepare, stirring two to three minutes, or before the mixture is dry. Remove from heat. Store inside a covered container within the refrigerator until available it'll keep for 7 days.
Note: It required some time to obtain them wrapped and tied. There have been 2 casualties in which the zong did not stay tied, however they remained as wrapped. Dried them for any day and put into ziplock bags within the freezer. Would wait until Saturday prior to trying one, however i could not resist (Sorry Ching!). And So I opened up one up right now to try, also it were built with a mild 'kan sui' taste such as the hongkong wonton noodles. Very surprised with how good it switched out. Now I must venture onto savory ones next.
East Meets West Kitchen at 11:30 PM
