Nyonya Rice Dumplings

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Nyonya rice dumpling, a fusion of traditional chinese & malay cookings, has a distinctive sweet & savory taste and the signature blue rice patch.

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Prep Time

1 hr 30 min

PT1H30M
Cook Time

2 hr

PT2H
Wait Time

--

PT0S PT3H30M
Nyonya Rice Dumplings

Ingredients

Makes 60
60 servings Makes

Instructions

Step 1

Start to cook the filling beforehand. First finely chop garlic & shallots. Dice mushrooms, candied winter melon, pork and pork fats into small cubes

Start to cook the filling beforehand. First finely chop garlic & shallots.  Dice mushrooms, candied winter melon, pork and pork fats into small cubes

Step 2

Add pork fats to heat up in a pan over low heat. Stir and flip the lard pieces in the sizzling oil until the lard pieces turn golden brown.

Add pork fats to heat up in a pan over low heat. Stir and flip the lard pieces in the sizzling oil until the lard pieces turn golden brown.

Step 3

Using a strainer, filter to separate the lard pieces and lard oil. Set aside for later use.

Using a strainer, filter to separate the lard pieces and lard oil. Set aside for later use.

Step 4

Chop the pork lard pieces into smaller pieces. Set aside for later use.

Chop the pork lard pieces into smaller pieces. Set aside for later use.

Step 5

In the same pan, heat up some lard oil. Reserve some lard oil to season soaked glutinous rice. Sauté the chopped garlic and shallots till fragrant.

In the same pan, heat up some lard oil. Reserve some lard oil to season soaked glutinous rice. Sauté the chopped garlic and shallots till fragrant.

Step 6

Then add in the diced mushrooms followed by the pork cubes. Stir fry till well mixed.

Then add in the diced mushrooms followed by the pork cubes. Stir fry till well mixed.

Step 7

Add in pepper, salt and sugar. Stir fry till the pork turns opaque.

Add in pepper, salt and sugar. Stir fry till the pork turns opaque.

Step 8

Then add in the chopped pork lard and dark soy sauce. Stir to even mixed all ingredients.

Then add in the chopped pork lard and dark soy sauce. Stir to even mixed all ingredients.

Step 9

Add in water and stir well.

Add in water and stir well.

Step 10

When everything is well mixed, stir in the cubed candied winter melon.

When everything is well mixed, stir in the cubed candied winter melon.

Step 11

Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.

Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.

Step 12

Lastly stir in the coriander powder and mix well. Season to taste. Dish up into a container. Once cooled, keep refrigerated until ready to use.

Lastly stir in the coriander powder and mix well. Season to taste. Dish up into a container. Once cooled, keep refrigerated until ready to use.

Step 13

Next, wash glutinous rice until water runs clear. Divide the rice into 2 portions, one 1500g and the other 500g.

Next, wash glutinous rice until water runs clear. Divide the rice into 2 portions, one 1500g and the other 500g.

Step 14

Put blue pea flowers & water into a pot and bring to a boil until the water turns blue. Leave the blue colored water to cool & strained.

Put blue pea flowers & water into a pot and bring to a boil until the water turns blue. Leave the blue colored water to cool & strained.

Step 15

When cooled, add the blue colored water into the smaller portion rice. Add more water to ensure rice is fully submerged and leave to soak overnight.

When cooled, add the blue colored water into the smaller portion rice. Add more water to ensure rice is fully submerged and leave to soak overnight.

Step 16

Add water to fully submerged the bigger portion of rice and leave to soak overnight.

Add water to fully submerged the bigger portion of rice and leave to soak overnight.

Step 17

Next, prepare the bamboo leaves. First boil them for 5 minutes, then rinse gently with water & leave to soak overnight together with bamboo strings.

Next, prepare the bamboo leaves. First boil them for 5 minutes, then rinse gently with water & leave to soak overnight together with bamboo strings.

Step 18

After soaked overnight, drained well and season the white glutinous rice with salt, pepper, msg and lard oil. Mix well.

After soaked overnight, drained well and season the white glutinous rice with salt, pepper, msg and lard oil. Mix well.

Step 19

Then drained well the soaked blue colored rice, add seasonings and mix well together.

Then drained well the soaked blue colored rice, add seasonings and mix well together.

Step 20

Coarsely my chopped the salted egg yolks. Then set aside.

Coarsely my chopped the salted egg yolks. Then set aside.

Step 21

Rinse and cut pandanus leaves (screw pine leaves) leaves into 2 inch in length. Set aside.

Rinse and cut pandanus leaves (screw pine leaves) leaves into 2 inch in length. Set aside.

Step 22

And we're ready to wrap the rice dumplings.

And we're ready to wrap the rice dumplings.

Step 23

To wrap the rice dumplings, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.


Step 24

Form a well in the cone by filling with 1 tsp of blue tinted colored rice.


Step 25

Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.


Step 26

Cover neatly with 1 tbsp of white glutinous rice. Press it down gently. Then top with a piece of pandan leaf for extra fragrance.


Step 27

Fold the leaves over to cover the top completely. Press down to cover the sides. Then wrap the edge of leaves to either left or right of dumpling.


Step 28

Next, tie the dumpling up with a bamboo string. To do that, first wrap the bamboo string round the dumpling twice.


Step 29

Each time, tie with an easy knot to ensure no loose ends.


Step 30

Then snip off extra bamboo strings and leaves, if any. Tie the dumplings in groups of ten and we're now ready to cook them.


Step 31

To cook the dumplings, first bring a pot of salted water to a rapid boil. Add knotted pandas leaves (screw pine leaves) for extra fragrance.

To cook the dumplings, first bring a pot of salted water to a rapid boil. Add knotted pandas leaves (screw pine leaves) for extra fragrance.

Step 32

Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours.

Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours.

Step 33

Unwrap one of the dumplings in the pot and taste it to make sure the dumplings are cooked through.

Unwrap one of the dumplings in the pot and taste it to make sure the dumplings are cooked through.

Step 34

Once they are cooked, immediately remove from the pot and hang them to remove excess water and cool to room temperature. And we're done!

Once they are cooked, immediately remove from the pot and hang them to remove excess water and cool to room temperature. And we're done!

Step 35

These dumplings are best eaten hot. So enjoy and Happy Dumpling Festival!

These dumplings are best eaten hot. So enjoy and Happy Dumpling Festival!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Nyonya Rice Dumplings

Nyonya Rice Dumplings

By huangkitchen

Nyonya rice dumpling, a fusion of traditional chinese & malay cookings, has a distinctive sweet & savory taste and the signature blue rice patch.

Prep Time

1 hr 30 min

Cook Time

2 hr

Wait Time

--

Ingredients

Makes 60

Instructions

Start to cook the filling beforehand. First finely chop garlic & shallots.  Dice mushrooms, candied winter melon, pork and pork fats into small cubes

Step 1

Start to cook the filling beforehand. First finely chop garlic & shallots. Dice mushrooms, candied winter melon, pork and pork fats into small cubes

Add pork fats to heat up in a pan over low heat. Stir and flip the lard pieces in the sizzling oil until the lard pieces turn golden brown.

Step 2

Add pork fats to heat up in a pan over low heat. Stir and flip the lard pieces in the sizzling oil until the lard pieces turn golden brown.

Using a strainer, filter to separate the lard pieces and lard oil. Set aside for later use.

Step 3

Using a strainer, filter to separate the lard pieces and lard oil. Set aside for later use.

Chop the pork lard pieces into smaller pieces. Set aside for later use.

Step 4

Chop the pork lard pieces into smaller pieces. Set aside for later use.

In the same pan, heat up some lard oil. Reserve some lard oil to season soaked glutinous rice. Sauté the chopped garlic and shallots till fragrant.

Step 5

In the same pan, heat up some lard oil. Reserve some lard oil to season soaked glutinous rice. Sauté the chopped garlic and shallots till fragrant.

Then add in the diced mushrooms followed by the pork cubes. Stir fry till well mixed.

Step 6

Then add in the diced mushrooms followed by the pork cubes. Stir fry till well mixed.

Add in pepper, salt and sugar. Stir fry till the pork turns opaque.

Step 7

Add in pepper, salt and sugar. Stir fry till the pork turns opaque.

Then add in the chopped pork lard and dark soy sauce. Stir to even mixed all ingredients.

Step 8

Then add in the chopped pork lard and dark soy sauce. Stir to even mixed all ingredients.

Add in water and stir well.

Step 9

Add in water and stir well.

When everything is well mixed, stir in the cubed candied winter melon.

Step 10

When everything is well mixed, stir in the cubed candied winter melon.

Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.

Step 11

Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.

Lastly stir in the coriander powder and mix well. Season to taste. Dish up into a container. Once cooled, keep refrigerated until ready to use.

Step 12

Lastly stir in the coriander powder and mix well. Season to taste. Dish up into a container. Once cooled, keep refrigerated until ready to use.

Next, wash glutinous rice until water runs clear. Divide the rice into 2 portions, one 1500g and the other 500g.

Step 13

Next, wash glutinous rice until water runs clear. Divide the rice into 2 portions, one 1500g and the other 500g.

Put blue pea flowers & water into a pot and bring to a boil until the water turns blue. Leave the blue colored water to cool & strained.

Step 14

Put blue pea flowers & water into a pot and bring to a boil until the water turns blue. Leave the blue colored water to cool & strained.

When cooled, add the blue colored water into the smaller portion rice. Add more water to ensure rice is fully submerged and leave to soak overnight.

Step 15

When cooled, add the blue colored water into the smaller portion rice. Add more water to ensure rice is fully submerged and leave to soak overnight.

Add water to fully submerged the bigger portion of rice and leave to soak overnight.

Step 16

Add water to fully submerged the bigger portion of rice and leave to soak overnight.

Next, prepare the bamboo leaves. First boil them for 5 minutes, then rinse gently with water & leave to soak overnight together with bamboo strings.

Step 17

Next, prepare the bamboo leaves. First boil them for 5 minutes, then rinse gently with water & leave to soak overnight together with bamboo strings.

After soaked overnight, drained well and season the white glutinous rice with salt, pepper, msg and lard oil. Mix well.

Step 18

After soaked overnight, drained well and season the white glutinous rice with salt, pepper, msg and lard oil. Mix well.

Then drained well the soaked blue colored rice, add seasonings and mix well together.

Step 19

Then drained well the soaked blue colored rice, add seasonings and mix well together.

Coarsely my chopped the salted egg yolks. Then set aside.

Step 20

Coarsely my chopped the salted egg yolks. Then set aside.

Rinse and cut pandanus leaves (screw pine leaves) leaves into 2 inch in length. Set aside.

Step 21

Rinse and cut pandanus leaves (screw pine leaves) leaves into 2 inch in length. Set aside.

And we're ready to wrap the rice dumplings.

Step 22

And we're ready to wrap the rice dumplings.

To wrap the rice dumplings, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.

Step 23

To wrap the rice dumplings, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.

Form a well in the cone by filling with 1 tsp of blue tinted colored rice.

Step 24

Form a well in the cone by filling with 1 tsp of blue tinted colored rice.

Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.

Step 25

Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.

Cover neatly with 1 tbsp of white glutinous rice. Press it down gently. Then top with a piece of pandan leaf for extra fragrance.

Step 26

Cover neatly with 1 tbsp of white glutinous rice. Press it down gently. Then top with a piece of pandan leaf for extra fragrance.

Fold the leaves over to cover the top completely. Press down to cover the sides. Then wrap the edge of leaves to either left or right of dumpling.

Step 27

Fold the leaves over to cover the top completely. Press down to cover the sides. Then wrap the edge of leaves to either left or right of dumpling.

Next, tie the dumpling up with a bamboo string. To do that, first wrap the bamboo string round the dumpling  twice.

Step 28

Next, tie the dumpling up with a bamboo string. To do that, first wrap the bamboo string round the dumpling twice.

Each time, tie with an easy knot to ensure no loose ends.

Step 29

Each time, tie with an easy knot to ensure no loose ends.

Then snip off extra bamboo strings and leaves, if any. Tie the dumplings in groups of ten and we're now ready to cook them.

Step 30

Then snip off extra bamboo strings and leaves, if any. Tie the dumplings in groups of ten and we're now ready to cook them.

To cook the dumplings, first bring a pot of salted water to a rapid boil. Add knotted pandas leaves (screw pine leaves) for extra fragrance.

Step 31

To cook the dumplings, first bring a pot of salted water to a rapid boil. Add knotted pandas leaves (screw pine leaves) for extra fragrance.

Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours.

Step 32

Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours.

Unwrap one of the dumplings in the pot and taste it to make sure the dumplings are cooked through.

Step 33

Unwrap one of the dumplings in the pot and taste it to make sure the dumplings are cooked through.

Once they are cooked, immediately remove from the pot and hang them to remove excess water and cool to room temperature. And we're done!

Step 34

Once they are cooked, immediately remove from the pot and hang them to remove excess water and cool to room temperature. And we're done!

These dumplings are best eaten hot. So enjoy and Happy Dumpling Festival!

Step 35

These dumplings are best eaten hot. So enjoy and Happy Dumpling Festival!

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