Authentic Puah Kiam Ti Chang Recipe (Nyonya Bak Chang)

June 16, 2011
nyonya-glutinous-rice-dumplings





Written on 16th June 2011

We forgot all about the Dragon Boat Festival... until E asked her dad.

E~"Dad, is today the Dragon Boat Festival?"
H~'Ermmm...'
E~"My friend who is doing her class assignment on China... said today is the Dragon Boat Festival"
H~ 'Then it must be...' Isn't it obvious that he was clueless...
Then I chipped in ~ "Isn't it time to make the Chang? Rice dumplings?"
We were a week late to feast on the dumplings... better late than missed out altogether, right?


We love Nyonya cooking, hence we opt to make the Nyonya dumplings... It was our first attempt in making the dumplings, be it Nyonya or traditional dumplings...

Why Nyonya? Well... We have tasted the traditional dumplings when my Mom-in-law used to make them when she was still around...

There are vast differences between Nyonya dumplings and Traditional dumplings... from the glutinous rice preparation, colour, and the filling...

Note~ Authentic Nyonya Dumplings use pork belly... but I am using chicken instead.
Good wrapping makes the dumplings... if I may say so... Both of us were 'beginners' in wrapping...
H was 'fussy'; he wanted the dumplings to have that '3 triangles'... I tried wrapping once, twice... then I gave up and let him do all the work...
First, I couldn't get my dumplings to have that characteristic; secondly... I don't know how to tie them up!! Oh boy... It's much easier to wrap Northern ketupat/ dumplings...*sigh*

H lamented ~ he should have learned the wrapping technique from his mom when she was still around.
Well... my dear~ you did an excellent job in wrapping all the dumplings, and we did an excellent job in EATING!!!


Nyonya Glutinous Rice Dumplings

There are 4 parts to the recipe ~ Prepare the filling, prepare and steam the glutinous rice, wrap and steam again....please follow through the recipe... especially the 'Wrapping' on YouTube at the end  ~ that is the crucial part of the dumplings.

‹ Next Recipe
Next Recipe
Previous Recipe ›

Comments

  1. SatrupaJune 16, 2011 at 12:03 PM

    Absolutely in love with the blue color and the dumplings. Indeed worth the effort put !! Looks gorgeously delicious :)

    ReplyDelete
  2. Rosa's Yummy YumsJune 16, 2011 at 1:22 PM

    A lovely color. I really like the filling. Yummy!

    Cheers,

    Rosa

    ReplyDelete
  3. UnknownJune 16, 2011 at 7:16 PM

    We just bought these as the Asian grocery store. We were so curious about what was inside! I had no real idea how they are made so thank you for the utube video. I'm actually going to show ours in a post today (if I get it finished!!). Going to vote for YOU now...

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverJune 16, 2011 at 8:26 PM

    Look so neat and nice, I am poor in wrapping .

    ReplyDelete
  5. AmeliaJune 16, 2011 at 10:45 PM

    I love this nyonya dumplings, the colour combination is nice.

    ReplyDelete
  6. TorviewtorontoJune 17, 2011 at 8:42 AM

    beautiful and delicious rice

    ReplyDelete
  7. Lisa HoJune 17, 2011 at 9:02 AM

    Satrupa
    Thank you dear...Its my first making something blue ;)

    ReplyDelete
  8. Lisa HoJune 17, 2011 at 9:03 AM

    Rosa,
    The filling is quite unique and distinct in taste :)

    ReplyDelete
  9. Lisa HoJune 17, 2011 at 9:05 AM

    Sarah,
    Can't wait to read your post on dumplings... and excited to read what you think of it....
    awww... thank you dear for voting :D

    ReplyDelete
  10. Lisa HoJune 17, 2011 at 9:06 AM

    Sonia
    We are in the same boat... I am no good in wrapping either... trying to get that triangular shape is beyond me... ;)

    ReplyDelete
  11. Lisa HoJune 17, 2011 at 9:07 AM

    Amelia,
    the colour of Nyonya dumplings are vibrant... and it has a 'happy feeling' to it, dont you think so?

    ReplyDelete
  12. Lisa HoJune 17, 2011 at 9:08 AM

    Torviewtoronto
    Thank you dear :D

    ReplyDelete
  13. pickyin @ LifeIsGreatJune 17, 2011 at 9:39 AM

    Your hubby has good wrapping skills, very impressive. I'm smuggling in some bunga telang from Malacca this month end and will figure out which Nyonya kuih to make with them.

    ReplyDelete
  14. Cooking RookieJune 17, 2011 at 3:16 PM

    Love the video, very educational :-). But it's SO complicated, oh my! I don't regret anymore not having bamboo leaves - I would not be able to make this wrappers anyway :-). But the dish looks delish!

    p.s. by the way, thanks so much for mentioning me on twitter :-)

    ReplyDelete
  15. tigerfishJune 18, 2011 at 8:44 AM

    I like the duo-color of your chang!

    ReplyDelete
  16. Lisa HoJune 18, 2011 at 8:54 AM

    Cooking Rookie
    It is... if we are trying to wrap to have that shape..

    ReplyDelete
  17. Lisa HoJune 18, 2011 at 8:55 AM

    tigerfish
    Thank you :D

    ReplyDelete
  18. MaameemoomooJune 18, 2011 at 9:40 AM

    OMG. Your photos took my breath away!! Simply stunning Lisa!! The plates, the props, the bak Chang... So good looking altogether! I got myself some bunga telling sometime ago. Think I better use it soon - before it becomes another 'ricotta'. :p

    ReplyDelete
  19. Lisa HoJune 18, 2011 at 2:39 PM

    pickyin
    Thank you... I'll let him know :)

    I wish I could find the plant here..

    ReplyDelete
  20. Lisa HoJune 18, 2011 at 3:54 PM

    Sherie
    thank you... thank you my dear... puji banyak2 nanti kembang my bont*t...hehehe

    ReplyDelete
  21. lina_to_uJune 21, 2011 at 5:58 AM

    So cool with the video on wrapping...makes me want to try. I believe I still have some dried up bunga telang somewhere in the kitchen drawer(??)...thanks for post:)

    ReplyDelete
  22. Angie's RecipesJune 21, 2011 at 1:38 PM

    Love the blue there ;-)) Very chic!

    ReplyDelete
  23. Lisa HoJune 22, 2011 at 9:06 AM

    lina
    I would love to have some bunga telang...even dried ones will do... so desperado ;D

    ReplyDelete
  24. Lisa HoJune 22, 2011 at 9:07 AM

    Angie
    Cool... :D

    ReplyDelete
  25. JunJune 24, 2011 at 1:42 PM

    I can't believe I missed this post! I have always been intrigue with nyonya dumplings with the pea flower coloring. What a beauty

    ReplyDelete
  26. Lisa HoJune 26, 2011 at 4:44 PM

    Jun
    Thank you :D

    ReplyDelete
  27. shazJuly 5, 2011 at 9:12 PM

    I didn't bother to make any chang this year as no one else in the family enjoys it as much as I do :( I love Nyonya chang, yours look perfect, triangle or no triangle.

    ReplyDelete
  28. Lisa HoJuly 6, 2011 at 7:08 AM

    Shaz,
    ahhhh.... nevermind~ I am sure chang readily available at Asian grocer in Sydney... perhaps not the Nyonya's

    Thank you... :D

    ReplyDelete
  29. Tika Hapsari NilmadaJuly 11, 2011 at 11:16 AM

    Hi Lisa,

    Thanks for submitting your gorgeous photo to DMBLGiT July 2011. Wishing you good luck !

    ReplyDelete
  30. Indonesia EatsJuly 13, 2011 at 12:40 PM

    Did you plant your won bunga telang? I would like to have that plant for making nasi kerabu Terengganu.

    ReplyDelete
  31. Xiaolu @ 6 BittersweetsJuly 13, 2011 at 11:26 PM

    Lovely! Great vibrant colors -- I've never seen zhongzi like this. And videos are SO HELPFUL for the wrapping.

    ReplyDelete
  32. Lisa HoJuly 14, 2011 at 7:20 AM

    Tika
    Thank you :D

    ReplyDelete
  33. Lisa HoJuly 14, 2011 at 7:21 AM

    Pepy
    Wow... I love nasi kerabu and can't wait to read your post on Nasi kerabu Terengganu :D

    ReplyDelete
  34. Lisa HoJuly 14, 2011 at 7:23 AM

    Xioalu
    Nyonya Zhongzi originated from Malaysia... :)

    ReplyDelete
  35. hoyoyiJune 10, 2012 at 8:12 PM

    A great culture of malaysia. I have pinned it in my pinterest and weibo ^ ^

    ReplyDelete

New comments are not allowed.