♡碱水粽子 Lye Water Dumplings@ Kee Chang♡

更新 Latest Update~ 18/6/2018

每年端午节必裹的*碱水粽子*，
小小一个碱水粽，QQ的口感，
老公与孩子都爱搭配椰香黑糖一起吃！

家人很爱吃碱水粽子，
尤其是搭配椰香黑糖一起吃，
今年自己尝试裹*碱水粽子*，
食材非常简单
只是煮的时间拿捏的不是很好，
初体验~口感软了些，有待改进。

碱水粽子材料：
糯米 半公斤，洗净浸至少4小时
碱水 15毫升
食油 1大匙
粽叶 50小片
草绳

做法：
1.将已浸4小时的糯米与碱水和食油混合均匀。
2.用一小片粽叶，将粽叶1/3向上折，成一个尖底袋,加入大匙的糯米然后裹成三角锥形，用草绳绑好。切记不能把碱水粽子绑得太紧，要不然，煮出来的粽子会很硬。
3.起火炭，少开一锅热水，约3升水，待水滚后把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越1小时即可。中间如果发现水份少了，可以加入烧水。
4.一个小时后，将粽子捞起沥干水。
5.享用时，搭配椰香黑糖一起吃，味道更佳！
食谱与做法参考于清闲厨房

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椰香黑糖
椰糖 3片 （我用马六甲椰糖），压碎
斑斓叶 4片，洗净打结
水 30克
黄糖 80克
浓椰浆 150克

做法：
将椰糖、黄糖、斑斓叶和水倒入小锅中以小火煮溶。加入浓椰浆拌均匀。待滚后，熄火。待凉后即可收进罐子里。要吃碱水粽子时，再用干净的汤匙舀出来，淋在粽子上。

Lye Water Dumplings Ingredients：
1/2kg of glutinous rice，washed & soaked at least 4 hours
15ml lye water
1 tablespoon cooking oil
50 small size bamboo sheets
dried grass string

Method：
1.Combine well the glutinous rice with lye water and cooking oil.
2.Take a piece of bamboo leaf (you may use 2 pieces leaves if the leaf size is too small). Make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice and wrap into triangular shape. Looped the dumplings with dried grass string. Remember do not looped the dumplings too tight to prevent the texture dumplings too hard after boiled.
3.Pre burn the charcoal, boil a pot of water (3 litres). When the water is boiling, put in the dumplings bring it to cook for 1-1 1/2 hours.(The water level must covered the dumplings). If found the water is less, you may add in hot water.
4.After 1 or 1 1/2 hours, take out the dumplings and drained.
5.Best serving with palm sugar coconut cream sauce.

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Palm Sugar Coconut Cream Sauce Ingredients:
3 pieces of gula Melaka, chopped
4 pieces pandan leaves，washed & tight
30g water
80g Jaggery powder
150g thick coconut milk

Method：
Put the gula melaka, jaggery powder, pandan leaves and water into a small pot and bring it to melt under low heat. Add in coconut milk, mix well. Bring it to boil, off the heat. When the sauce is cool, keep it in a container. Use a clean spoon to spoon out and pour on the dumplings.

♡咸肉粽 Savoury Rice Dumplings@Bak Chang♡

更新 Latest Update~ 18/6/2018
今年能够和妈妈一起裹*咸肉粽子*，
对我来说是特别有意义的事，
祝大家~端午节愉快！

一年一次的裹粽活动开始啦！
今年已是第三年自己动手裹*咸肉粽*

货物百涨，外面卖的粽子可是不便宜哦，

自己动手‘煲’办不但较节省，
还能够吃到自己想要的满满馅料，自家的口味呢！~

咸肉粽材料：

糯米 1公斤，洗净，浸泡至少4小时

香菇 200克，洗净浸软后切半

虾米100克，浸软洗净

五花肉 1公斤，洗净切丁块

栗子150克，用热水汆烫，用牙签去栗子缝里的肮脏

小红葱 15个，剁碎

（以上材料是大概量，材料可以依个人口味自行调整。如果喜欢可加入些眉豆，花生或咸蛋）

粽子叶约40大片和草绳，用热水浸软然后用干净的布轻洗，沥干水 

糯米调味料： 

五香粉 1茶匙

胡椒粉 少许

酱油 4大匙

盐 1 1/2茶匙

黑酱油 适量

馅料调味料：

五香粉 1茶匙

胡椒粉 少许

酱油适量

糖少许

做法：

1.爆香少许葱头碎，倒入香菇炒至香，加入少许调味料拌匀，捞起备用。

2.重复步骤(1), 将其他的陷料逐样炒香，备用。

（炒栗子，花肉和香菇时可以加入少许水焖煮一下)

3.爆香红葱碎，加入糯米翻炒加入调味料和少许水翻炒至水份干即可熄火。

4.取张粽叶（如果粽叶太小可以用两片粽叶），将粽叶1/3向上折，成一个尖底袋。加入大匙的糯米，顺序加入香菇、花肉、虾米和栗子再加入一大匙的糯米，然后裹成三角形，用草绳绑紧。

5.起火炭，少开一锅热水，约6升水，待水滚后加入1大匙盐，把已经裹好的肉粽子放入锅里，滚水一定要盖过粽子，煮越2小时即可。期间如果发现水份少了，可以加入烧水。

6.2个小时后，捞起1个粽子打开看是否已经熟透，如果已经熟透，捞起全部粽子沥干水即可。

Savoury Rice Dumplings：

1kg glutinous rice, washed and soak at least 4 hours

200g mushroom, soak, washed & cut into half

100g dried shrimps, washed & soak until soft

1kg pork belly meat, washed & diced into cubes

150g chestnut, soak in hot water, dig out the dirty parts by using a tooth pick

15 shallots, chopped

（Ingredients are depend on your own favourite to add, you may add in salted egg yolk, ground nuts or even ,beans too)

40 pieces bamboo leaves and dried grass string, soak into hot water until the leaves become soft, use a clean towel to wash and drained.

Glutinous rice seasoning： 

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

4 tablespoon soya sauce

1 1/2 teaspoon salt

1 tablespoon dark soya sauce

Fillings seasoning：

1 teaspoon five spices powder/ ngoh hiang

dash of pepper

soya sauce

pinch of sugar

Method：

1. Saute chopped shallots, add in mushrooms stir fry until fragrant. Add in some seasoning, mixed well and transfer into a bowl, set aside.

2.Repeat step (1), stir fry other ingredients separately until fragrant, set aside.

（You may add in some water during stir fry chestnuts, pork belly and mushroom)

3.Saute chopped shallots, add in glutinous rice and seasoning stir fry well. Add in some water and stir fry until the glutinous rice absorbed the water.

4 Take a piece of bamboo leaf (you may use two pieces leaves to wrap if the leaf size is small) and make 1/3 part of the leaf in a shape of cone. Add in a tablespoon of glutinous rice, following with fillings~ dried shrimps, mushroom, pork belly meat & chestnut. Lastly add in another big spoon of glutinous rice and wrap it into triangular shape. Looped the dumpling with dried grass string.

5.Pre burn the charcoal, boil a big pot of water (6 litres). When the water is boiling, add in 1 tablespoon of salt and following put in the dumplings, bring it to cook for about 2 hours. (The water level must covered the dumplings). If found the water is less, you may add in hot water.

6.Take out a dumpling and uncovered the bamboo leaf to check whether it is well cooked. If yes, take out all the dumplings and drained.