My mom taught me how to wrap these when I was in my teens. It’s time for me to pass it on to GG.
You can watch YouTube videos on how to wrap. At present, my account doesn’t support videos.
This is Kee. Looks like pieces of fishball-sized rocks. It dissolves quite readily in hot water. Just take one and dissolve in about 100ml hot water. You can get Kee from the wet market or local grocery stores during the season. That’s in May/June.
Kee Chang (makes about 24)
8 cups glutinous rice (or about 1kg give or take)
1 kee dissolves in 100ml hot water
1 Tbsp oil
25-30 bamboo leaves (better to have more coz some may be torned)
butcher’s string or raffia
1. Soak the glutinous rice and leaves overnight. The next day, drain the rice and pour in the Kee solution and oil to soak for about an hour.
2. Prepare the strings by cutting them into about 1 m x 4. Fold each one into half and make a knot at the top for hanging. Split each string length wise. Now you’ll get about 6 strings per batch. Total 24.
3. Now you are ready to wrap. You have the option to make it plain rice or stuff it with red bean paste.
4. I make mine smaller coz you can’t eat this in large amount. Anyhow it’s limited by the size of the leaves. For that size, I would boil mine in a large pot for about an hour. Open one up to check that it’s cooked, if you want, to make sure.
5. Drain it and let it cool. It can be kept in the fridge for a few days.
You can eat it with honey, gula Melaka, brown sugar, kaya. For me, I’ve always eaten it with white sugar. Unless it’s stuffed with red bean paste, then it can be eaten on its own.
Total time it took for me to make this is about an hour to wrap and an hour to boil. Compared to the meat chang, it’s very fast.