The Pnua Kiam Tnee Chang (pronounced pnua1 kiam3 tnee1 or pnua1 kiam3 tnee3 chang3), also called the Nyonya Chang, is a localized version of the bak chang. It is usually served as an afternoon snack. The pnua kiam tnee chang of Malacca is usually coloured with bunga telang (butterfly pea flower). As this flower is hard to come by in Penang, the pnua kiam tnee chang made in Penang is usually just plain white. Nonetheless, if you are able to get hold of the bunga telang, by all means use it to colour your chang.
The pnua kiam tnee chang is my wife's favourite chang. Previously I did not take much of a fancy to it. That was until I finally tasted the version which my wife made. It was certainly different from the pnua kiam tnee chang I have had before.
If you'd like to make pnua kiam tnee chang yourself, let me share with you the recipe that my wife wrote out. You can post your result on my Masa Masak Facebook Group.
My wife's Nyonya Chang, dwarfed by a tray of her bak chang. (29 May, 2014)
My wife's "Mount Fuji" Nyonya Chang (12 June, 2015)
1. Chang heok (dried bamboo leaves), soaked until soft, cleaned and wiped dry
2. Chang sok (hemp string), soaked until soft
3. Pandan leaves, cut into 3 cm long strips.
1. 竹叶 - 浸至软，清洗，抹干
2. 粽绳 - 浸至软
3. 班丹叶 - 切成3 厘米长
Soaking bunga telang (7 June, 2013)
1. Wash the glutinous rice in several changes of water until the water runs clear. Take one third of the glutinous rice and soak with bunga telang water. Soak the balance glutinous rice in water. Soak the rice overnight and drain before use.
2. Steam the rice with thick coconut milk until cooked. Roughly mix the blue and white rice together. Set aside.
3. Heat up some oil in a wok and saute the spice paste until fragrant.
4. Add in the pork belly and stir until cooked. Season with sugar and salt.
5. Add in candied melon, and stir fry until well mix.
6. Add in pounded roasted peanuts. Dish out to cool.
7. To wrap the chang: Overlap two pieces of bamboo leaves and fold into a cone.
8. Fill cone with 1 heaped tablespoon of glutinous rice, one heaped tablespoon of filling, and another heaped tablespoon of glutinous rice.
9. Top with a piece of pandan leaf.
10. Fold the loose end of the bamboo leaves over the rice and wrap dumpling into a pyramid shape and secure it with hemp string.
11. Repeat until all rice have been used up.
12. Steam the dumpling for 20-30 minutes.
Thank you for visiting my website. I started it in 2003, and today it has over twenty thousand pages of information. My name is Timothy Tye. You can call me Tim. I have been writing my website full time since 1 November 2007, and I am enjoying every moment of it. I write my website to satisfy my own curiosity, but I am glad if the information is useful to you.