Alkaline rice dumplings are traditionally made during the Dragon Boat Festival. In Cantonese dialect, these dumplings are called “Gan Sui Jong”, in Hokkien dialect, its called "Kee Chang" or in Chinese it’s called JianShui Zong “碱水粽” . These dumplings are made with glutinous rice wrapped in bamboo leaves and then boiled for 2-3 hours. You can also use a pressure cooker to reduce the cooking time.

There are two types of sticky rice dumplings made during the Dragon Boat Festival. One is the savoury type which are filled with meat, salted eggs, mushrooms and other condiments. For savoury dumplings, please see my video here:    • My Auntie Teaches Grandma's Sticky Ri...   Another is the alkaline rice dumplings, usually eaten with sweet condiments such as sugar, gula melaka syrup and kaya.

The original dumplings are made with just sticky rice. Later, other versions added red bean paste or other sweet filling into the rice dumplings.

Other recipes you might be interested:
Traditional Kaya Recipe | Popular Malaysia Coconut Jam Recipe | 传统咖央酱食谱 | 加椰酱食谱:    • Traditional Kaya Recipe | Popular Mal...  

My Auntie Teaches Grandma's Sticky Rice Dumpling, Zongzi Recipe, Hokkien Bak Chang | 阿姨分享外婆的 粽子做法:    • My Auntie Teaches Grandma's Sticky Ri...  

Fresh Bamboo Leaves (affiliate): https://shope.ee/40JEbsN8zJ

IMPORTANT UPDATES & COOKING TIPS
Don’t use too much Lye water/Alkaline water
Too much Lye water/Alkaline water will make the dumplings taste bitter. I have not tested this but it is based on my aunt’s instructions. In my recipe I added 1 and 1/2 tablespoon of alkaline water for 500 grams of glutinous rice. I find the quantity is enough. The colour of the dumplings turn out amber and shiny.

Smooth side of the leaves face inwards to prevent the rice from sticking to the leaves

Use vegetable oil to prevent rice from sticking to the leaves. Borax was used to prevent the rice from sticking to the leaves. But borax is not safe for consumption. So now we use oil instead.

Wrap the bamboo leaves loosely. Don’t stuff the rice into the bamboo cone. Leave a small gap. Do not tie the bamboo leaves too tight. We want to give the rice some room to expand nicely so that it will have a nice shape after steaming and prevent them from bursting.

Observe water level. Always add boiling water during the cooking process. Don’t add cold water as it will affect the cooking time

Ingredients:
500 grams of glutinous rice
1.5 tablespoon Lye water/Alkaline water/Air Abu Soda https://shope.ee/1VUf5LF369
1 tablespoon vegetable oil

Kitchen Tools & Wrapper:
40 fresh bamboo leaves https://s.lazada.com.my/s.geJLf?cc
20 bamboo strings/kitchen strings
Big pot
2 hooks

材料：
500克糯米
1.5汤匙碱水
1汤匙菜油

厨房工具和包装料：
40片新鲜竹叶
20条竹弦/厨房弦
大锅
2个挂钩

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