Teochew-style Glutinous Rice Dumplings

Ingredients

In the original Indonesian Ketupat Kandangan, the dumplings are typically made with plain glutinous rice and are served with a spicy peanut sauce. However, in the Teochew adaptation, the dumplings are filled with a mixture of dried shrimp, mushrooms, and Chinese sausage, giving them a savory flavor profile. Additionally, the Teochew-style dumplings are wrapped in bamboo leaves instead of coconut leaves, which adds a unique aroma to the dish. We alse have the original recipe for Ketupat kandangan, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 10 dried bamboo leaves 10 dried bamboo leaves
• 1/2 cup (50g) dried shrimp, soaked and chopped 1/2 cup (50g) dried shrimp, soaked and chopped
• 4 Chinese mushrooms, soaked and diced 4 Chinese mushrooms, soaked and diced
• 2 Chinese sausages, diced 2 Chinese sausages, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (1.5g saturated)
• Carbohydrates: 60g (2g sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the glutinous rice in water overnight. Drain well.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the dried shrimp, Chinese mushrooms, and Chinese sausages. Stir-fry for 2-3 minutes until fragrant.
3. 3.
   Add the soaked glutinous rice to the pan and stir-fry for another 2 minutes.
4. 4.
   Add the oyster sauce, soy sauce, sugar, salt, and white pepper to the pan. Mix well to coat the rice and filling evenly.
5. 5.
   Rinse the bamboo leaves and soak them in hot water for 30 minutes to soften.
6. 6.
   Take two bamboo leaves and overlap them to form a cone shape. Fill the cone with the rice mixture, pressing it down gently.
7. 7.
   Fold the bamboo leaves over the rice to form a pyramid shape. Secure with kitchen twine.
8. 8.
   Repeat the process with the remaining rice and filling.
9. 9.
   Place the dumplings in a steamer and steam over high heat for 1.5 to 2 hours, or until the rice is cooked and tender.
10. 10.
    Remove the dumplings from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water before chopping them. This will help soften them and remove any excess saltiness.
• Chinese mushrooms — Soak the mushrooms in hot water until they become soft. Remove the stems before dicing.
• Chinese sausages — Dice the sausages into small pieces for even distribution of flavor in the dumplings.

Tips & Tricks

• Soaking the glutinous rice overnight ensures that it cooks evenly and becomes tender.
• Use kitchen twine to secure the bamboo leaves tightly around the dumplings to prevent them from unraveling during steaming.
• Serve the Teochew-style Glutinous Rice Dumplings with a side of chili sauce or soy sauce for added flavor.

Serving advice

Serve the Teochew-style Glutinous Rice Dumplings warm as a main course or as part of a festive meal. They can be enjoyed on their own or with a side of chili sauce or soy sauce for dipping.

Presentation advice

Arrange the Teochew-style Glutinous Rice Dumplings on a platter, showcasing their pyramid shape and the vibrant green color of the bamboo leaves. Garnish with a sprig of fresh cilantro for an added touch of freshness.