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Nyonya Chang

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Nyonya Chang
Course Side Dish
Prep Time 10 minutes + Overnight Marinate
Cook Time 60 minutes
Servings
22 dumplings
Ingredients
Glutinous Rice Ingredient
  • 1 kg Glutinous Rice wash & soak overnight (optional to leave it plain or colour 500 g with blue pea flower juice)
  • 4 tbsp Oil
  • 20 g garlic cloves smashed & peeled
  • 3 pcs Pandan leaves tied into a knot
  • 1/2 tsp White Pepper Powder
  • 2 tsps Salt
  • 1/2 tsp Sugar
  • 4 Pandan leaves cut into 3 cm lengths
  • Bamboo Leaves
  • String
Filling Ingredients
  • 600 g Belly Pork cubed
  • 40 g Dried Shiitake Mushrooms washed, soaked and cubed
  • 200 g Candied Chinese Wintermelon cubed
  • 6 tbsp Ketumbar from wet market
  • 1 tbsp Tau Cheo
  • 2 1/2 tbsp Oil
  • 40 g garlic finely chopped
  • 200 g shallots finely chopped
  • 3/4 tbsp White Pepper Powder
  • 1 1/2 tbsp Light Soya Sauce
  • 1 1/2 tbsp Dark Soya Sauce
  • 1 tsp Fine Salt
  • 100 g Pounded Peanuts added after filling is cool
Course Side Dish
Prep Time 10 minutes + Overnight Marinate
Cook Time 60 minutes
Servings
22 dumplings
Ingredients
Glutinous Rice Ingredient
  • 1 kg Glutinous Rice wash & soak overnight (optional to leave it plain or colour 500 g with blue pea flower juice)
  • 4 tbsp Oil
  • 20 g garlic cloves smashed & peeled
  • 3 pcs Pandan leaves tied into a knot
  • 1/2 tsp White Pepper Powder
  • 2 tsps Salt
  • 1/2 tsp Sugar
  • 4 Pandan leaves cut into 3 cm lengths
  • Bamboo Leaves
  • String
Filling Ingredients
  • 600 g Belly Pork cubed
  • 40 g Dried Shiitake Mushrooms washed, soaked and cubed
  • 200 g Candied Chinese Wintermelon cubed
  • 6 tbsp Ketumbar from wet market
  • 1 tbsp Tau Cheo
  • 2 1/2 tbsp Oil
  • 40 g garlic finely chopped
  • 200 g shallots finely chopped
  • 3/4 tbsp White Pepper Powder
  • 1 1/2 tbsp Light Soya Sauce
  • 1 1/2 tbsp Dark Soya Sauce
  • 1 tsp Fine Salt
  • 100 g Pounded Peanuts added after filling is cool
Instructions
Glutinous Rice Preparation
  1. Choose Sauté mode on your Instant Pot, heat Oil then add Garlic Cloves and fry until fragrant. Discard the garlic.
  2. Toss in the knotted Pandan Leaves & fry very briefly to release its fragrance.
  3. Add soaked white Glutinous Rice. Give it a quick stir to coat the rice thoroughly with oil.
  4. Immediately add all the seasonings of White Pepper Powder, Salt & Sugar. Stir briefly to mix evenly. Do not over fry or rice will harden.
  5. Scoop up and leave it to cool, then cover with plastic or Instant Pot’s Silicone Lid to prevent rice from drying up.
  6. Do the same for the blue coloured rice if you opt to color it with blue pea flower juice.
Filling Preparation
  1. Heat Oil in your Instant Pot and on Sauté mode add in chopped Garlic and fry until light brown. Add chopped Shallots and continue to fry till fragrant.
  2. Add Ketumbar and fry until oil separates. Then add cubed Mushrooms and fry till mixture is fragrant.
  3. Add the cubed Pork & continue to fry until the pork is half cooked.
  4. Add the White Pepper Powder, Light Soya Sauce, Dark Soya Sauce, and Fine Salt. Then, add cubed Candied Chinese Wintermelon and continue to fry till mixture binds well. Season to taste with Sugar.
  5. Wrap by placing a tablespoon of blue colored rice in first. Followed by a tablespoon of filling.
  6. Top with a tablespoon of white rice and insert a piece of Pandan leave at the bottom before wrapping it up and tying
  7. Pour enough water to submerge the changs and cook using Instant Pot’s Bean mode for 35 mins.
  8. Manual release once time is up and drain well.
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