Kee Zhang with Palm Sugar
(Glutinous Rice Dumpling with Palm Sugar)
Prepared by Chef Annie Teoh

Ingredients
300 gm      Glutinous rice
600 gm       Water
3 tbsp         Alkaline
                    Fresh bamboo leaves

Method
1. Put glutinous rice in a mixing bowl. Add alkali water and water. Leave to soak overnight. The water till then be absorbed into the rice. Rice is ready when it is dry and grainy.

2. Fold 2 bamboo leaves into a triangular shape. Fill it with the rice until it is 3/4 full. Wrap the rice with the two ends of the leaves. Tie with a piece of dry string to prevent the filling from coming out.

3. In a large pot, bring water to the boil. Place the zhang in the pot and simmer for 3 hours. When ready, remove to cool.

4. Remove the bamboo leaves and cut into pieces. Serve with palm sugar.


Palm Sugar
100 gm     Palm Sugar
100ml       Water
2                Screwpine leaves (Pandan leaves)

Method
1. Heat all of the above in a saucepan.

2. Stir until the sugar dissolves.

3. Bring to the boil.

4. Leave to cool before using.


Serve 10
Preparation Time 30 minutes
Cooking Time 3 hours

Recipe taken from Penang Passion Cookbook: Food & food tales from Penang.

For Penang recipes by Penang Chefs, click to purchase Penang Passion Cookbook in hard cover.