It's near Duan Wu Jie again...
I first learnt to make Gan Sui Joong when I was 16... and they were hard and stuck to every bit of the bamboo leaves...
Then my mum asked a "professional"... he told us..... "When the dumplings are cooked, leave them in the water for at least 4 hours, then hang to air dry. This way, u'll get soft dumplings."
My MIL asked me why my Gan Sui Joongs were not bouncy..... To make them bouncy... just add Boric Acid/Borax (pang sar), a type of additive for many types of comercially prepared foods and it can also make fishballs bouncy. My mom told me that my maternal grandmother used to put this into all her zongzi and they lasted for weeks w/o referigeration.
Up to u then to put or not to put, but I'd rather sacrifice the bounciness.... Even the "professional" said.. "Aiya, a bit of pang sar won't kill you la, if not, the gan sui joong will not be nice"
I only made Gan Sui Joong with fillings since last year.. requested by dear hubby..
1st attempt-2007.. soaked the red beans overnight.. and I tried steaming them... 3 hours!! Kill me...
2008.... I used my mom's pressure cooker to cook the beans.. 15 minutes of cooking after soaking overnight...but later have to reduce over fire uncovered.. another 20 minutes..but, it's nothing to be compared to steaming for 3 hours!!
So, here's how I did it, step by step
Red Beans Filling
400gm red beans (soaked overnight)
250gm sugar (adjust to ur preference, but have to be sweeter because they will loose some of their sweetness after boiling in the dumpling)
Cook beans either by steaming or boiling until soft. Add in sugar, mix well.
Dumplings
1 kg glutinous rice (soaked overnight, or at least 2 hours)
4 Tbsp Lye water (gan sui)
Mix rice with lye water until rice turns yellowish.
Then my mum asked a "professional"... he told us..... "When the dumplings are cooked, leave them in the water for at least 4 hours, then hang to air dry. This way, u'll get soft dumplings."
My MIL asked me why my Gan Sui Joongs were not bouncy..... To make them bouncy... just add Boric Acid/Borax (pang sar), a type of additive for many types of comercially prepared foods and it can also make fishballs bouncy. My mom told me that my maternal grandmother used to put this into all her zongzi and they lasted for weeks w/o referigeration.
Up to u then to put or not to put, but I'd rather sacrifice the bounciness.... Even the "professional" said.. "Aiya, a bit of pang sar won't kill you la, if not, the gan sui joong will not be nice"
I only made Gan Sui Joong with fillings since last year.. requested by dear hubby..
1st attempt-2007.. soaked the red beans overnight.. and I tried steaming them... 3 hours!! Kill me...
2008.... I used my mom's pressure cooker to cook the beans.. 15 minutes of cooking after soaking overnight...but later have to reduce over fire uncovered.. another 20 minutes..but, it's nothing to be compared to steaming for 3 hours!!
So, here's how I did it, step by step
Red Beans Filling
400gm red beans (soaked overnight)
250gm sugar (adjust to ur preference, but have to be sweeter because they will loose some of their sweetness after boiling in the dumpling)
Cook beans either by steaming or boiling until soft. Add in sugar, mix well.
Dumplings
1 kg glutinous rice (soaked overnight, or at least 2 hours)
4 Tbsp Lye water (gan sui)
Mix rice with lye water until rice turns yellowish.
Wrapping
50 pieces of softened bamboo leaves
Enough grass or rafia strands tied with a hanging knot.
50 pieces of softened bamboo leaves
Enough grass or rafia strands tied with a hanging knot.
AssemblyHang grass strands or rafia strings on a strong hook.
Shape bamboo leave into a cone.
Put in 1 tsp rice.
Put in 2 tsp red bean paste.
Cover with 2 tsp rice.
Wrap up. Make sure rice is not compact with space left for expansion. (method below)Tie with soaked grass strands or rafia string.
Method to wrap up
4 pretty dumplings all tied up on 2 grass strands. Gan Sui Joong are rather small, so, one strand can tie up 2
CookingPut all dumplings into a big pot and cover with water.
Boil for 2 hours and turn off the heat.
Leave dumplings in water for at least 4 hours. This is best done before u sleep, so that u can leave them overnight in the water.
The next day take out dumplings and hang up to air dry for an hour. If the wrapping leaf is too dry, the dumpling will stick to the leaf.
Put in 1 tsp rice.
Put in 2 tsp red bean paste.
Cover with 2 tsp rice.
Wrap up. Make sure rice is not compact with space left for expansion. (method below)Tie with soaked grass strands or rafia string.
Method to wrap up
4 pretty dumplings all tied up on 2 grass strands. Gan Sui Joong are rather small, so, one strand can tie up 2
CookingPut all dumplings into a big pot and cover with water.
Boil for 2 hours and turn off the heat.
Leave dumplings in water for at least 4 hours. This is best done before u sleep, so that u can leave them overnight in the water.
The next day take out dumplings and hang up to air dry for an hour. If the wrapping leaf is too dry, the dumpling will stick to the leaf.
Video on how to wrap (updated 6/6/13)
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