‘Kou chong' maker shares technique with readers

Daily Express

2 days ago

Published on: Sunday, July 06, 2025
Published on: Sun, Jul 06, 2025
By: Jinius Pandakin Text Size: Chian collecting bamboo leaves which she uses as kuih chang wrappings. KOU Chong, more popularly known as Kuih Chang, is a traditional Chinese delicacy that is not only delicious but also worth buying for foodies. Originally from China, the dumpling's unique triangular shape makes it easily recognisable and it is customarily prepared by the Chinese community each year.
Advertisement The writer recently had the opportunity to learn and assist in preparing this dish from a friend, and is eager to share this knowledge with readers. According to Liew Chew Chian, who is in her early 60s, the two essential ingredients to prepare in advance are bamboo leaves and glutinous rice. Other ingredients include sliced meat, white beans, bamboo shoots, shiitake mushrooms, candied winter melon, dried prawns and salted egg yolks. The candied winter melon is boiled, while the other ingredients are stir-fried separately using Chinese cooking techniques before being mixed with the glutinous rice, which must be soaked for at least four hours beforehand. 'The next step involves wrapping the mixture using bamboo leaves that have been soaked overnight, then dried and boiled for an hour to make them pliable and to remove any dirt or itchiness from the leaves,' said Chian. 'Wrapping and tying the dumplings with coarse thread or nylon string requires skill to ensure that the dumplings don't unravel or come loose during boiling. 'If we grow our own bamboo plants, this can help reduce the cost of making the dumplings,' she added. Chian, a Hokkien Chinese, inherited the skill of making and wrapping kuih chang from her father, who migrated from China to North Borneo around the 1940s and later married a local woman. Every year, Chian continues the tradition of preparing kuih chang in honour of the Dumpling Festival (also known as the Dragon Boat Festival). The final step is to boil the dumplings for at least three hours to ensure they are thoroughly cooked and delicious to eat. Each cooked dumpling is sold for between RM8 and RM12, typically available at coffee shops or night markets. Once drained and cooled, the dumplings can last for up to five days at room temperature, and for a longer period if stored in the refrigerator.