Problem + solution……

I love nyonya chang…and the problem is I can’t make my own and we can’t buy any here in Sibu either. Luckily, my friend, Richard, would make some every year and he would always remember to spare me some.

When I was younger, my mum would make them for the Dumpling Festival (赛舟会) and she would get so put off when one or more of them burst during cooking and all the pulut (glutinous rice) coming out would make a horrible mess. That was why on ordinary days, she would take the easy way out. Well, this year, Richard had some of the meat filling left after he had tied all his changs and he gave it all to me. That was why I decided to try and do it the way my mother did long ago.

I cooked some pulut and taking half of the lot, I put it in a greased casserole dish and pressed it down like this…

Layer 1

Then I added a layer of the meat filling…

Layer 2

…and having done that, I covered it with the rest of the pulut and pressed it down further…

Layer 3

Putting some pandan (screwpine) leaves on top…

Pandan

…I steamed the whole thing for a while before removing it from the dish…

Layers 1

Hmmm….that looked good…

Layers 2

…and it tasted great too!

The pulut was a bit soft…

sliced

…so I would need to use less water next time.

This certainly is the solution if you’re like me and don’t know how to tie those chang(s) or would not want to go through the tedious chore of doing that.