Dried bamboo leaves – soaked in hot water
2 inches pandan leaves
Blue Glutinuos rice
1/3 from the 1 kg glutinous rice
1 gm dried bunga telang boiled with 200 ml water
1 tsp of salt
1 tsp pepper
- Mix together
White Glutinuos rice
2/3 from the 1 kg of glutinous rice
2 tsp salt
2 tsp pepper
Lard
- Heat up lard in the wok, follow by the glutinous rice, salt and pepper.
- Fried about 5 mins, medium heat
Steam both glutinous rice in the steamer separately for about 30 mins.
2. Filling (Pork)
600 gm pork belly, cut into 1cm X 1cm cube (80% pork belly, 20 % pork fat)
20 nos. dried mushroom ( soaked and diced)
200 gm dried winter melon
120 gm shallots – chopped
40 gm garlic – chopped
25 gm white pepper corns (toasted and grind)
80 gm rock sugar
360 ml water
60 gm lard
50 gm coriander seeds (ketumbar) (toasted and grind)
5 gm cumin seeds (toasted and grind) (optional)
- Mix together with water to make into paste
- Heat up lard in the wok, add in chopped shallots, fried until fragrant.
- Add chopped garlic, fried until fragrant.
- Add in soy bean paste, fried until fragrant. (optional)
- Add in diced mushroom, stir in the wok, follow by diced pork belly.
- Add in the mixed paste spices, stir until fragrant.
- Add in water, let it simmer.
- Add in rock sugar and dried winter melon.
- Low fire, simmer until the pork soften and cooked.
- Stir occasional to avoid burn at the bottom
- simmer around 2 hours, add water if the gravy too dry/thick
Wrap the Kuih Chang and boil between 1 – 2 hrs (add some salt in the boiling water)