Nyonya Rice Dumplings (Nyonya Chang) 娘惹粽子

by Angie Liew
Nyonya Rice Dumplings

Huang Kitchen Rice Dumplings Zong Zi Recipe Collection 粽子食谱系列


Watch Huang Kitchen Youtube Channel Banner
Commonly known as Zong Zi 粽子, rice dumplings are a festive food during the Dragon Boat Festival 端午节. Although rice dumplings originated from China, many overseas Chinese have adapted their country local taste into their version of rice dumpling. Nyonya rice dumpling (Nyonya Chang 娘惹粽子) is a version created by the Peranakan community, whose cooking blends both traditional Chinese and localised Malay elements. Traditionally, nyonya-style rice dumplings have a touch of blue in them. This natural blue tint is extracted from the blue pea flowers (butterfly pea flowers or bunga telang).

Nyonya Rice Dumplings

It is both sweet and savoury at the same time, as candied winter melon is added into the filling together with the meat. The addition of pandan leaves and coriander powder makes these nyonya rice dumplings so wonderfully fragrant. Comparing with the traditional chinese rice dumpling, these nyonya rice dumplings are considerably faster and so much easier to make. Truly, nothing beats homemade dumplings, be it nyonya-style or traditional style during the Dragon Boat Festival.

Huang Kitchen Rice Dumplings Zong Zi Recipe Collection 粽子食谱系列

Nyonya Rice Dumplings 娘惹粽子

Nyonya Rice Dumplings 娘惹粽子

Subscribe To Huang Kitchen Recipe Newsletter

Print Recipe
Print Recipe
Nyonya Rice Dumplings (Zong Zi) 娘惹粽子
By Angie Liew of Huang Kitchen
Nyonya Rice Dumpling has a distinctive sweet and savoury taste from the diced winter melon and meat in the filling. It is also made famous by the signature blue colour patch of rice from the natural blue colour extracted from blue pea flowers.
Serving For
64dumplings
Prep Time
1 1/2hour
Cook Time
2hours
Serving For
64dumplings
Prep Time
1 1/2hour
Cook Time
2hours
Ingredients
Filling
Change Servings?
dumplings
Change Unit?
Change Servings?
dumplings
Change Unit?
Instructions
Preparation (Day 1)
  1. Start by preparing the filling for the rice dumplings. First peel and finely chopped garlic.
    Start by preparing the filling for the rice dumplings. First peel and finely chopped garlic.
    Start by preparing the filling for the rice dumplings. First peel and finely chopped garlic.
    Start by preparing the filling for the rice dumplings. First peel and finely chopped garlic.
  2. Also peel and finely slice shallots.
    Also peel and finely slice shallots.
    Also peel and finely slice shallots.
    Also peel and finely slice shallots.
  3. Dice candied winter melon into tiny pieces.
    Dice candied winter melon into tiny pieces.
    Dice candied winter melon into tiny pieces.
    Dice candied winter melon into tiny pieces.
  4. Wash and soak shiitake mushrooms. Then dice the softened mushrooms into small cubes.
    Wash and soak shiitake mushrooms. Then dice the softened mushrooms into small cubes.
    Wash and soak shiitake mushrooms. Then dice the softened mushrooms into small cubes.
    Wash and soak shiitake mushrooms. Then dice the softened mushrooms into small cubes.
  5. Wash, pat dry and cut pork into very small cubes.
    Wash, pat dry and cut pork into very small cubes.
    Wash, pat dry and cut pork into very small cubes.
    Wash, pat dry and cut pork into very small cubes.
  6. Also wash, pat till very dry and dice pork fats into uniform, small cubes.
    Also wash, pat till very dry and dice pork fats into uniform, small cubes.
    Also wash, pat till very dry and dice pork fats into uniform, small cubes.
    Also wash, pat till very dry and dice pork fats into uniform, small cubes.
  7. Using low to medium heat, heat a wok/pan and add in the fat cubes.
    Using low to medium heat, heat a wok/pan and add in the fat cubes.
    Using low to medium heat, heat a wok/pan and add in the fat cubes.
    Using low to medium heat, heat a wok/pan and add in the fat cubes.
  8. As the pan heats up, the fat cubes will start to fry themselves in the sizzling lard oil. Stir and flip the lard pieces occasionally. Fry till the lard pieces turn golden brown.
    As the pan heats up, the fat cubes will start to fry themselves in the sizzling lard oil. Stir and flip the lard pieces occasionally. Fry till the lard pieces turn golden brown.
    As the pan heats up, the fat cubes will start to fry themselves in the sizzling lard oil. Stir and flip the lard pieces occasionally. Fry till the lard pieces turn golden brown.
    As the pan heats up, the fat cubes will start to fry themselves in the sizzling lard oil. Stir and flip the lard pieces occasionally. Fry till the lard pieces turn golden brown.
  9. Using a strainer, filter to separate the lard pieces and the lard oil. We will need them when we fry the filling.
    Using a strainer, filter to separate the lard pieces and the lard oil. We will need them when we fry the filling.
    Using a strainer, filter to separate the lard pieces and the lard oil. We will need them when we fry the filling.
    Using a strainer, filter to separate the lard pieces and the lard oil. We will need them when we fry the filling.
  10. Chop the lard pieces into smaller pieces. Set aside for later use.
    Chop the lard pieces into smaller pieces. Set aside for later use.
    Chop the lard pieces into smaller pieces. Set aside for later use.
    Chop the lard pieces into smaller pieces. Set aside for later use.
  11. In the same wok/pan, add in pork oil. Retain some pork oil to season the rice later. Add in chopped garlic and shallots, fry until fragrant.
    In the same wok/pan, add in pork oil. Retain some pork oil to season the rice later. Add in chopped garlic and shallots, fry until fragrant.
    In the same wok/pan, add in pork oil. Retain some pork oil to season the rice later. Add in chopped garlic and shallots, fry until fragrant.
    In the same wok/pan, add in pork oil. Retain some pork oil to season the rice later. Add in chopped garlic and shallots, fry until fragrant.
  12. Then add in the diced mushrooms and stir fry till well mixed.
    Then add in the diced mushrooms and stir fry till well mixed.
    Then add in the diced mushrooms and stir fry till well mixed.
    Then add in the diced mushrooms and stir fry till well mixed.
  13. Next add in the pork cubes.
    Next add in the pork cubes.
    Next add in the pork cubes.
    Next add in the pork cubes.
  14. Add in pepper, salt and sugar as well. Stir fry until the pork turns opaque.
    Add in pepper, salt and sugar as well. Stir fry until the pork turns opaque.
    Add in pepper, salt and sugar as well. Stir fry until the pork turns opaque.
    Add in pepper, salt and sugar as well. Stir fry until the pork turns opaque.
  15. Then add in the chopped pork lard. Stir to evenly mixed all ingredients.
    Then add in the chopped pork lard. Stir to evenly mixed all ingredients.
    Then add in the chopped pork lard. Stir to evenly mixed all ingredients.
    Then add in the chopped pork lard. Stir to evenly mixed all ingredients.
  16. Next add in dark soy sauce.
    Next add in dark soy sauce.
    Next add in dark soy sauce.
    Next add in dark soy sauce.
  17. Then add in water and stir well.
    Then add in water and stir well.
    Then add in water and stir well.
    Then add in water and stir well.
  18. When everything is well mixed, stir in the cubed candied winter melon.
    When everything is well mixed, stir in the cubed candied winter melon.
    When everything is well mixed, stir in the cubed candied winter melon.
    When everything is well mixed, stir in the cubed candied winter melon.
  19. Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.
    Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.
    Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.
    Cover and leave to simmer over medium low heat till the flavours are combined and the filling is not too wet, about 10 minutes.
  20. Lastly stir in the coriander powder and mix well. At this point, taste to make sure it is flavourful enough. Otherwise, season to taste.
    Lastly stir in the coriander powder and mix well. At this point, taste to make sure it is flavourful enough. Otherwise, season to taste.
    Lastly stir in the coriander powder and mix well. At this point, taste to make sure it is flavourful enough. Otherwise, season to taste.
    Lastly stir in the coriander powder and mix well. At this point, taste to make sure it is flavourful enough. Otherwise, season to taste.
  21. Turn off heat and dish up into a container. Once cooled, cover and leave in refrigerator until ready to use the next day.
    Turn off heat and dish up into a container. Once cooled, cover and leave in refrigerator until ready to use the next day.
    Turn off heat and dish up into a container. Once cooled, cover and leave in refrigerator until ready to use the next day.
    Turn off heat and dish up into a container. Once cooled, cover and leave in refrigerator until ready to use the next day.
  22. Next wash glutinous rice until water runs clear.
    Next wash glutinous rice until water runs clear.
    Next wash glutinous rice until water runs clear.
    Next wash glutinous rice until water runs clear.
  23. Separate the glutinous rice into 2 portions.
    Separate the glutinous rice into 2 portions.
    Separate the glutinous rice into 2 portions.
    Separate the glutinous rice into 2 portions.
  24. Bring blue pea flower and water to a boil. Then leave to cool and strained.
    Bring blue pea flower and water to a boil. Then leave to cool and strained.
    Bring blue pea flower and water to a boil. Then leave to cool and strained.
    Bring blue pea flower and water to a boil. Then leave to cool and strained.
  25. When cooled, add the blue coloured water into the smaller portion of the rice.
    When cooled, add the blue coloured water into the smaller portion of the rice.
    When cooled, add the blue coloured water into the smaller portion of the rice.
    When cooled, add the blue coloured water into the smaller portion of the rice.
  26. Add more water to ensure the rice is fully submerged. Leave to soak overnight.
    Add more water to ensure the rice is fully submerged. Leave to soak overnight.
    Add more water to ensure the rice is fully submerged. Leave to soak overnight.
    Add more water to ensure the rice is fully submerged. Leave to soak overnight.
  27. Add also enough water to the bigger portion of rice and allow to soak overnight.
    Add also enough water to the bigger portion of rice and allow to soak overnight.
    Add also enough water to the bigger portion of rice and allow to soak overnight.
    Add also enough water to the bigger portion of rice and allow to soak overnight.
  28. Next prepare the bamboo leaves by first boiling them for 5 to 10 minutes. Then let the whole pot of leaves to cool down on its own.
    Next prepare the bamboo leaves by first boiling them for 5 to 10 minutes. Then let the whole pot of leaves to cool down on its own.
    Next prepare the bamboo leaves by first boiling them for 5 to 10 minutes. Then let the whole pot of leaves to cool down on its own.
    Next prepare the bamboo leaves by first boiling them for 5 to 10 minutes. Then let the whole pot of leaves to cool down on its own.
  29. Then gently rinse with water. Using a clean cloth, wipe the leaves piece by piece.
    Then gently rinse with water. Using a clean cloth, wipe the leaves piece by piece.
    Then gently rinse with water. Using a clean cloth, wipe the leaves piece by piece.
    Then gently rinse with water. Using a clean cloth, wipe the leaves piece by piece.
  30. Leave to soak overnight together with the bamboo strings as well.
    Leave to soak overnight together with the bamboo strings as well.
    Leave to soak overnight together with the bamboo strings as well.
    Leave to soak overnight together with the bamboo strings as well.
Wrap Rice Dumplings (Day 2)
  1. Drain the white glutinous rice that was soaked overnight.
    Drain the white glutinous rice that was soaked overnight.
    Drain the white glutinous rice that was soaked overnight.
    Drain the white glutinous rice that was soaked overnight.
  2. Season with salt, white pepper, msg and lard oil prepared earlier. Mix well.
    Season with salt, white pepper, msg and lard oil prepared earlier. Mix well.
    Season with salt, white pepper, msg and lard oil prepared earlier. Mix well.
    Season with salt, white pepper, msg and lard oil prepared earlier. Mix well.
  3. Next drain the soaked blue coloured glutinous rice.
    Next drain the soaked blue coloured glutinous rice.
    Next drain the soaked blue coloured glutinous rice.
    Next drain the soaked blue coloured glutinous rice.
  4. Season and mix well with salt,msg, white pepper and lard oil prepared earlier.
    Season and mix well with salt,msg, white pepper and lard oil prepared earlier.
    Season and mix well with salt,msg, white pepper and lard oil prepared earlier.
    Season and mix well with salt,msg, white pepper and lard oil prepared earlier.
  5. Coarsely chop the salted egg yolks.
    Coarsely chop the salted egg yolks.
    Coarsely chop the salted egg yolks.
    Coarsely chop the salted egg yolks.
  6. Cut the fresh pandan leaves into 2 inch long.
    Cut the fresh pandan leaves into 2 inch long.
    Cut the fresh pandan leaves into 2 inch long.
    Cut the fresh pandan leaves into 2 inch long.
  7. And we're ready to wrap the dumplings.
    And we're ready to wrap the dumplings.
    And we're ready to wrap the dumplings.
    And we're ready to wrap the dumplings.
  8. To wrap, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.
    To wrap, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.
    To wrap, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.
    To wrap, first overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone.
  9. Form a well in the cone by filling with 1 tsp of blue tinted coloured rice.
    Form a well in the cone by filling with 1 tsp of blue tinted coloured rice.
    Form a well in the cone by filling with 1 tsp of blue tinted coloured rice.
    Form a well in the cone by filling with 1 tsp of blue tinted coloured rice.
  10. Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.
    Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.
    Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.
    Then put 1 tbsp of pork filling and 1 tsp of chopped salted egg yolk to form a layer of filling.
  11. Cover neatly with 1 tbsp of white glutinous rice. Press it down gently.
    Cover neatly with 1 tbsp of white glutinous rice. Press it down gently.
    Cover neatly with 1 tbsp of white glutinous rice. Press it down gently.
    Cover neatly with 1 tbsp of white glutinous rice. Press it down gently.
  12. Next top with a piece of pandan leaf for extra fragrance.
    Next top with a piece of pandan leaf for extra fragrance.
    Next top with a piece of pandan leaf for extra fragrance.
    Next top with a piece of pandan leaf for extra fragrance.
  13. I usually weigh the dumpling before wrapping to ensure they are of the same size. Each dumpling weighs about 80g.
    I usually weigh the dumpling before wrapping to ensure they are of the same size. Each dumpling weighs about 80g.
    I usually weigh the dumpling before wrapping to ensure they are of the same size. Each dumpling weighs about 80g.
    I usually weigh the dumpling before wrapping to ensure they are of the same size. Each dumpling weighs about 80g.
  14. Fold the leaf over to cover the top completely and press down to partially cover the sides.
    Fold the leaf over to cover the top completely and press down to partially cover the sides.
    Fold the leaf over to cover the top completely and press down to partially cover the sides.
    Fold the leaf over to cover the top completely and press down to partially cover the sides.
  15. Wrap the edge of the leaves to either left or right side of the rice dumpling. And we're ready to tie it up with a bamboo string.
    Wrap the edge of the leaves to either left or right side of the rice dumpling. And we're ready to tie it up with a bamboo string.
    Wrap the edge of the leaves to either left or right side of the rice dumpling. And we're ready to tie it up with a bamboo string.
    Wrap the edge of the leaves to either left or right side of the rice dumpling. And we're ready to tie it up with a bamboo string.
  16. To tie the dumpling, wrap it with the bamboo string twice, each time with an easy knot to ensure no loose ends.
    To tie the dumpling, wrap it with the bamboo string twice, each time with an easy knot to ensure no loose ends.
    To tie the dumpling, wrap it with the bamboo string twice, each time with an easy knot to ensure no loose ends.
    To tie the dumpling, wrap it with the bamboo string twice, each time with an easy knot to ensure no loose ends.
  17. Tie the dumplings in groups of ten and we're now ready to cook them.
    Tie the dumplings in groups of ten and we're now ready to cook them.
    Tie the dumplings in groups of ten and we're now ready to cook them.
    Tie the dumplings in groups of ten and we're now ready to cook them.
Cook Rice Dumplings (Day 2)
  1. To cook the dumplings, first bring a pot of salted water to a rapid boil over high heat. (You can add a few knotted bunches of pandan leaves for extra fragrance).
    To cook the dumplings, first bring a pot of salted water to a rapid boil over high heat. (You can add a few knotted bunches of pandan leaves for extra fragrance).
    To cook the dumplings, first bring a pot of salted water to a rapid boil over high heat. (You can add a few knotted bunches of pandan leaves for extra fragrance).
    To cook the dumplings, first bring a pot of salted water to a rapid boil over high heat. (You can add a few knotted bunches of pandan leaves for extra fragrance).
  2. Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours, depending on size.
    Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours, depending on size.
    Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours, depending on size.
    Then slowly place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours, depending on size.
  3. Always make sure they are cooked through by unwrapping one of the dumplings in the pot to check for doneness and to taste it.
    Always make sure they are cooked through by unwrapping one of the dumplings in the pot to check for doneness and to taste it.
    Always make sure they are cooked through by unwrapping one of the dumplings in the pot to check for doneness and to taste it.
    Always make sure they are cooked through by unwrapping one of the dumplings in the pot to check for doneness and to taste it.
  4. Once they are cooked, remove from the pot immediately and hang them to remove excess water and cool to room temperature. And we're done!
    Once they are cooked, remove from the pot immediately and hang them to remove excess water and cool to room temperature. And we're done!
    Once they are cooked, remove from the pot immediately and hang them to remove excess water and cool to room temperature. And we're done!
    Once they are cooked, remove from the pot immediately and hang them to remove excess water and cool to room temperature. And we're done!
  5. These rice dumplings are best eaten hot. And the greatest accompaniment is a cup of freshly brewed hot chinese tea. Enjoy and Happy Dumpling Festival!
    These rice dumplings are best eaten hot. And the greatest accompaniment is a cup of freshly brewed hot chinese tea. Enjoy and Happy Dumpling Festival!
    These rice dumplings are best eaten hot. And the greatest accompaniment is a cup of freshly brewed hot chinese tea. Enjoy and Happy Dumpling Festival!
    These rice dumplings are best eaten hot. And the greatest accompaniment is a cup of freshly brewed hot chinese tea. Enjoy and Happy Dumpling Festival!
Notes

Season the soaked rice well with oil as this will ensure the rice will not stick to the bamboo leaves upon unwrapping it.

Be generous with the seasonings for the filling as the rice will balance out the sweetness and saltiness from the filling so the final taste will be just nice.

Do not tie the dumplings too tightly to allow the glutinous rice to cook well.

It pressure cooker is used to cook the rice dumplings, then pressure cook for about 30 minutes.

Always keep the extra dumplings in the FREEZER and reheat in steamer only when needed.

Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!