Nyonya Chang
Servings Prep Time
22dumplings 10minutes + Overnight Marinate
Cook Time
Servings Prep Time
22dumplings 10minutes + Overnight Marinate
Cook Time
Glutinous Rice Ingredient
  • 1kg Glutinous Ricewash & soak overnight (optional to leave it plain or colour 500 g with blue pea flower juice)
  • 4tbsp Oil
  • 20g garlic clovessmashed & peeled
  • 3pcs Pandan leavestied into a knot
  • 1/2tsp White Pepper Powder
  • 2tsps Salt
  • 1/2tsp Sugar
  • 4 Pandan leavescut into 3 cm lengths
  • Bamboo Leaves
  • String
Filling Ingredients
  • 600g Belly Porkcubed
  • 40g Dried Shiitake Mushroomswashed, soaked and cubed
  • 200g Candied Chinese Wintermeloncubed
  • 6tbsp Ketumbar from wet market
  • 1tbsp Tau Cheo
  • 2 1/2tbsp Oil
  • 40g garlicfinely chopped
  • 200g shallotsfinely chopped
  • 3/4tbsp White Pepper Powder
  • 1 1/2tbsp Light Soya Sauce
  • 1 1/2tbsp Dark Soya Sauce
  • 1tsp Fine Salt
  • 100g Pounded Peanutsadded after filling is cool
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.