Chinese Pandan & Red BeansSweet Dumplings a.k.a Kee Zhang

Chinese Dumplings festive is over quite some time ago. 

Mamarazzi made some Kee Zhang for Uncle Arthur and another friend. Feedback was it doesn't taste good. For Uncle Athur it was more like glutionous rice wrapped in Bamboo leaves. While Mamarazzi's friend said preferred those with "inti"(something inside of it. 

Hmmm...guess Mamarazzi did not put enough of Alkaline water into the Zhang hence not yellow enough.

Oh well, the other day Popo asked for more Bak Zhang to eat. Hence while making BakZhang, Mamarazzi thought, why not try make Kee Zhang with  "Inti".

But she was too lazy to go and cook the "inti" hence she just bought a packet of red bean paste from the store. while at it, she saw Pandan paste too...hentam la...let's experiment two

Actually Mamarazzi dislike eating Kee Zhang coz if the strong Alkaline smell. She doesn;t takes yellow noodles too if they have too heavy alkaline smell.

How to counter the smell? Here is what she experimented. The night before, she soaked 1kg of glutinous rice in Pandan juice which she blend. Managed to get hold of a big bunch pf Pandan Leaves from my kiddie hence can blend them.

The next morning she throw away the water and put in one tablespoon of alkaline water.

 The nect morning she cut some pandan leaves to about 2 inches long

Put some glutinous rice into the cone, a "ball" of red bean paste  and a piece of pandan leaf. Wrapped them up and boiled for 3 hours.

 jeng! Jeng! the finished products. 

 Alamak.....looks like not enough alkaline water again....Papa ate these two and said the inti was like ice-cream

However, she got positive feedback from her friend. Thought the inti looks tiny but it was sweet enough. She did not need to add sugar to eat these.

For me, I would preferred to have Bak Zhang. taste nicer leh.

The recipe...well...follow at your own risk ah : -

-500gm glutinous rice, rinsed and soaked overnight with pandan juice, drained
-2 tbsp alkaline water(found this from another blog- this just shows Mamarazzi didnt put enough alkaline water)
-half teaspoon of borac acid (chinese call it as Peng sar. To makes the Zhang have the boing boingness)
-32 pieces of small sized bamboo leaves.
-32 pieces of 2 inches long pandan leaves
String

Paste - one teaspoon for each kee Zhang.

Actually needs about 250gm only but the shop sells minimum 1 kg.  Guess the balance can use to make red bean pau or pandan pau gua....