Name: Kaolak Chang (Savoury Glutinous Rice Dumplings with Chestnuts and Pork)
Yield: Makes 6 to 10 Servings
Ingredients: 1 roll raffia string, cut into strips of about 40 cm or 16 inches long; 150 g or 5 ounces shallots or small red onions peeled and sliced finely; 45 g or 1½ ounces garlic, peeled and pounded; 1 teaspoon five-spice powder; 230 g or 8 ounces chestnuts (kaolak), shelled and chopped roughly; 1 tablespoon salt; 70 g or 2½ ounces dried shrimps, soaked in hot water for 30 minutes; 600 g or 1 pound 5 ounces glutinous rice; 50 pieces dried bamboo leaves; 70 g or 2½ ounces Chinese mushrooms, soaked in hot water for 30 minutes; 600 g or 1 pound 5 ounces pork leg fillet; 2 tablespoons dark soy sauce; 1/2 teaspoon salt; 40 g or 1½ ounces shallots, peeled and sliced finely; 4 tablespoons dark soy sauce; 1 teaspoon sugar; 1 tablespoon light soy sauce; 3 tablespoons sugar; ½ cup peanut oil; 30 g or 1 ounce garlic, peeled and minced

Preparation info

Makes
6 to 10
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This is my favourite. The Nonya kueh chang is special because of its blue rice and sweet yet savoury taste, but my mother’s kaolak chang felt substantial with its filling of chestnuts, pork, dried shrimps and Chinese mushrooms. The variance in texture also titillates the tastebuds.

Ingredients

Filling

70 g or 2½ ounces Chinese mushrooms, soaked in hot water for 30 minutes
600 g or

Main course

Method

Filling

Can be made a day ahead

Drain the Chinese mushrooms and squeeze dry. Discard the hard stems. Slice the mushrooms thinly, about 0.5 cm or ¼ inch in width.
Bring a pot of salted water to a boil. Turn heat down to medium. Cook the pork in the boiling water for 30 to 40 minutes until tender. Drain