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Rice Dumpling

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 Dumpling Festival is another big occasion that celebrated across chinese culture or also know with Dragon Boat Festival. This festival with a story behind it, (click here source wikipedia). For this special occasion, West Lake Garden Chinese Restaurant which is led by Master Chef Chan Choo Kean and his team comes up with  a few unique dumpling.

Sunway (1)

Superior Giant Glutinous Rice Dumpling with Assorted Meat and Chef’s Special Savoury Sauce @ RM118++, by the meaning Giant is really giant to me as this 3kg rectangular rice dumpling can fed up to 8-10 people filled with lots of ingredients, dried scallop, dried oyster, barbecued chicken, lotus seed, chestnut, salted egg yolk, mushroom, dried shrimp and yellow pea. Due to its size, it was steam instead of boiled in the water, the taste come out to be nice, soft texture with all ingredient evenly cooked comes to my liking.

Sunway (2)

Hong Kong Style Steamed Glutinous Rice Dumpling @ RM28++ filled with dried scallop, barbecued chicken, salted egg yolk, black mushroom, chestnut, dried shrimp and yellow pea. Quite mild in taste compare to the others, still the aroma is there.

Sunway (3)

Star of the night as this is my very first time I come accross with this flavour is Steamed Glutinous Rice Dumpling with Yam and Lamb @ RM 23++ with yam, dried shrimp, mushroom, chestnut and seasoned lam meat. The meat was soft and the aroma of lamb had soak into rice dumlpling that make it very nice in taste.

Sunway (4)

Never knew that Steamed Vegetarian Glutinous Rice Dumpling can turn out to be good in taste as this is my first time trying vegetarian dumpling too.  RM 18++

Sunway (5)

Is stuff with ingredients enoki mushroom, abalone mushroom and black mushrooms

Sunway (6)

Steamed Glutinous Rice Dumpling with Sweet Red Bean is consider more like a desert rice dumpling. Dipping it with some honey sauce that makes it extra kick with red bean melt in mouth n sticky soft rice to chew on. RM12++

Sunway (7)

As for comes to real desert, this is one of the desert you must not miss Mango Puree and Vanilla Ice Cream And Tempura Durian Puff @ RM12

Sunway (8)

The Durian puff’s were so crispy on the outer layer with one bite the crack sound was very obvious and the durian meat that they use is good stuff. Then followed by me taking on the bowl of mango puree with vanilla ice cream.

Sunway (9)

Something refreshing at thee very end of the meal Double Boiled Fresh Ginseng with Sea Coconut @RM12.

I did enjoy myself for this early dumpling session as I always love to eat dumpling, and with the festival around the corner you can place your order at the restaurant and wish every one Happy Dumpling Festival.

Location:
West Lake Garden Chinese Restaurant
Sunway Resort Hotel & Spa,
Persiaran Lagoon, Bandar Sunway,
46150 Petaling Jaya Selangor.

03-7495 1800

Open Daily 12pm-2:30pm (lunch), 6:30pm-10:30pm (dinner)

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes will do some homemade bak chang by using ingredient such as pork, lotus seed, lotus leaves, salted duck egg, white or brown rice.

This festival was to commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. For more (read here – wikipedia)

I have always been a big fan of rice dumpling especially the home made ones, as it is rich in ingredients. Usually during this festival, my auntie would make some and give around the neighbours and there are at one time, my auntie forgot that the neighbor went travel and I had 2 weeks of bak chang! (after that got phobia of it) but till now still in lurve with the taste of it.

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To me, I only always enjoy eating as I know making bak chang is easy as it involves a lot of work, but the tricky part is tying it up, that not until recently, I get an opportunity to attend a rice dumpling workshop by ‘Chef Lo Tian Sion’ that each of us were given a huge space in the kitchen table to play around, and let me tell you, it was fun!

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The ingredients for the night are, white and brown rice, sugar, salt, oil, some powder . . .

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and the very main ingredient are usually customise with your own choice, but for tonight are chicken breast meat, sea cucumber, mushroom, salted duck egg yolk, dry scallop and a few more.

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Fresh lotus leaves are needed to wrap on the rice dumpling.

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The chef are ready, are you ready~

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Pour all the ingrediant into the bowl and mix it with your hand.

then after mix it thoroughly and place the 3 lotus leave at the bottom and spread it out, next add in the mix brown and white rice as the base then add in the main ingredient on top.

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my best of wrap then the chef said that its not tight and solid enough. Gosh~ you really need the trip or master the skills to wrap on it.

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Tadaaa….7th attempt still fail and it was the assist of the chef that helps us to tie on it and Ester also did it.

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Our rice dumpling are going into the steam, as I just got to know that it need to be in boiling water for 8 hours. (which previously I thought for only a few hours)

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