Nonya Kueh Chang from Growing Up In A Nonya Kitchen by Sharon Wee

Ingredients

• Lard for frying (or substitute with oil)
• 1 teaspoon salt
• 115 g or 4 ounces sugar
• 20 g or ½ ounce garlic, peeled
• 70 g or 2½ ounces shallots or small red onions, peeled
• 2 tablespoons dark soy sauce
• 70 g or 2½ ounces streaky pork (samchan bak)
• 600 g or 1 pound 5 ounces lean pork
• 230 g or 8 ounces candied melon (tang kueh)
• ½ cup pork stock
• 70 g or 2½ ounces pork skin (boil with pork stock until tender)
• 20 g or ½ ounce Chinese mushrooms, soaked in hot water for 30 minutes
• 20 to 30 large pandan leaves (can be ordered when the festival draws near) or dried bamboo leaves
• 1 roll raffia string, cut into strips of about 40 cm or 16 inches long
• 5 to 6 drops of blue food colouring or ½ cup dried clitoria (bunga telang) soaked in ½ cup water
• ¾ cup water
• ½ tablespoon salt
• 1/4 tablespoon ground white pepper
• ¾ cup oil (or lard)
• 15 g or ½ ounce ground coriander (ketumbar), toasted until fragrant
• ½ tablespoon white pepper
• 1 kg or 2 pounds 3 ounces glutinous rice