CAROB NYONYA CHANG

• Combine coriander seeds,white pepper seeds in dry frying pan, stir-fry over medium heat for 5-6 minutes until fragrant and set aside to cool completely. 
• When fully cooled, process into spices powder using a grinder.
• Sift the spices powder, discard any coarse leftover.

• Prepare meat, mushroom and winter melon sugar into tiny cubes.
• Preheat frying pan, add in cooking oil, cook shallot for 1minute add in garlic and continue cooking until golden brown then add in bean paste and cook until fragrant.
• Add in meat, cook for a while, then add in mushroom and continue cooking for 1 minute.
• Add in spices gradually, mix until well combined.
• Add in winter melon sugar,then season to taste with Carob syrup mix well. (Reminder: Nyonya Chang should tastes slightly sweet, this recipe has 40 g of Carob Syrup added, you may adjust the amount of sugar added according to your own preference.) 
• Lastly,add in pounded peanut.Stir well.

• Drain the soaked glutinous rice for 4 hours and above.
• Preheat cooking oil,cook shallot untill fragrant, then add in glutinous rice and cook for 1 minute.
• Add salt to mushroom soaking water, mix well, add in gradually to glutinous rice while stir-frying, cook about few minutes.
• Put the Glutinous rice mixture in a steaming tray. Steam about 20minutes, open the lid and stir well. Then steam for another 25minutes or until the glutinous rice is cooked.
• Take out about 1/3 of glutinous rice. Mix thick blue pea flower juice into the glutinous rice.

• Rinse bamboo string with water (to prevent it from breaking easily).
• Fold 2 pieces of bamboo leaves into cup shape.
• Wet the hand, put blue glutinous rice at the bottom, make a hole in the centre, put in 1 portion of filling, then top with white glutinous rice.
• Wet the hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.
• Bring a large pot of water to the boil, steam the dumplings over rapidly boiling water for about 40minutes.Remove and serve.