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This best kee chang in Singapore is jam-packed with red dates that have a subtle sweetness to them. Summer Palace’s Red Date Dumplings With Osmanthus Honey is an atas kee chang like no other.

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$3.99 delivery, free for orders above $45 This also means that you can’t keep these kee changs for long, but you can still store them in a freezer for up to a month to prolong their freshness! All the goodness added to these kee changs has been carefully selected to ensure that you’ll taste a flavourful red bean paste and flavourful glutinous rice. If you’re into the freshest ingredients for your kee chang then these Supreme Vege Traditional Vegan Rice Dumplings (available on Vegetarian Restaurant ) are for you! With no artificial ingredients or preservatives used in this recipe, these are the best kee chang in Singapore that are quality-assured. Once that’s done, you’ll just have to steam these rice dumplings on high heat for about 10 minutes and they’re good to go! Where to buy the best kee chang in Singapore? 1.

If the kee chang has been frozen, leave the kee chang in the refrigerator to thaw for about a day before steaming them. This will allow the moisture to be retained while maintaining the kee chang’s chewy texture. The best way to reheat kee chang is by using a food steamer. It also helps that the kaya helps hide the alkaline aftertaste of kee changs! How do you reheat Kee Chang? The flavour of your plain kee chang will be elevated with some gula melaka!Īdd a traditional, local taste to your kee chang by dipping it in some kaya ! Just like how you’d pair french toast with this, the pandan flavour of kaya accentuates the sweetness of kee chang. This palm sugar syrup found in coconut palm trees has a complex flavour that’s sweet and caramel-like. Plain kee changs are also best served with gula melaka syrup on the side. The sugar helps take away a bit of that alkaline aftertaste and it adds a subtle crispy texture to this chewy rice dumpling! Whether it’s powdered sugar or coarse sugar, you can bet that dipping a plain kee chang in this will result in a lovely taste. One of our favourite ways to eat kee chang is with sugar. This is thus the reason why people commemorate Qu Yuan during the dragon boat festival with kee changs and bak changs. They believed that fish in the river would consume these rice dumplings and hoped that this act could keep Qu Yuan’s body intact and unharmed. He had drowned himself in a river and people rushed out in dragon boats to dump their handmade rice dumplings where his body was. Why is kee chang commonly eaten during Dragon Boat Festival?ĭid you know that the origins of kee chang and bak chang date back to 340 AD? It all started when Qu Yuan, a patriotic poet, sacrificed himself for his country.

Savoury meats like pork are used depending on the type of bak chang.

Depends on spices used in the cooking process of glutinous rice.

Glutinous rice that is either plain or cooked with spices.Sweet filling like red bean paste or lotus paste.Typically yellow as rice is alkalised with lye water.Glutinous rice that is mixed with lye water.Here’s how you can tell the difference between the two: Type of rice dumpling Though dumplings are commonly referred to as bak chang, some kee changs have been lumped into the mix.

Compared to bak changs on the savoury side, with fillings like meat, mushrooms, and more! Kee chang vs bak chang: What’s the difference? Most kee changs contain sweet fillings like red bean paste, but there are plain ones that are usually eaten with a dip like sugar or kaya. There’s also that chewy, sticky texture as you bite into kee changs, not to forget that unmistakable alkaline aftertaste. This is why kee changs are usually yellow! Bak changs on the other hand can vary in colour depending on the spices used in cooking the glutinous rice. The alkaline taste is thanks to lye water that has been mixed into the rice. Kee changs are rice dumplings made with alkaline glutinous rice.