We Can Do More

June 22, 2020 - Kee Chang

As the fight for racial equality continues, I'm reminded of a quote by legendary martial artist, Bruce Lee "Knowing is not enough, we must apply. Willing is not enough, we must do".

This Thursday, is Dragon Boat festival where rice dumplings reign supreme.

Rice dumplings come in a variety of shape and filling. I love the fragrant floral smell of bamboo-wrapped sticky rice; so soft and tender from hours in simmering water. Having always favored the savory versions, this year I approached the often overlooked sweet version called Kee Chang with an open mind and I was pleasantly surprised.

Kee Chang (means alkaline water rice dumpling), has a yellowish, smooth and springy texture. It's subtle taste provides a versatile backdrop for a variety of sweetener. Dip it in sugar, drizzle honey over it or shower it with syrup. I love it with a simple syrup of coconut milk and palm sugar. It also pairs well with a dollop or two of Pandan Kaya (coconut jam) and the ones filled with mineral rich sweet red bean paste can be rather satisfying. Oh, the many ways you can devour it! What's your favorite way to eat Kee Chang?

This week, I'm offering a sampler bag with the following:

a 4 oz jar Pandan Kaya
three Plain Kee Changs
two Red Bean Kee Changs
sample of coconut milk and palm sugar syrup

Red Bean Kee Chang, Plain Kee Chang, Coconut Palm Sugar Syrup and Pandan Kaya

INGREDIENTS

Kee Chang
- Glutinous Rice, Alkaline water, red bean, organic sugar

Pandan Kaya
- Eggs, Coconut Milk, Sugar, Pandan Juice

Enjoy Kee Chang warm or at room temperature. Store in fridge for up to 5 days. Reheat by steaming for 15 minutes. Kaya can be kept at room temperature up to 5 days and in the fridge for up to a month.

Kampong Treats