It was last Saturday, 23 June - 5th day of the 5th Chinese lunar month, Dumpling Festival. After sent Hubby to airport, 3 of us went back to my mom's place. As expected lots of dumpling waiting for us there. It has been so many years since I sample the 'Ki-Chang'. Learn this word from Wikipedia - Jianshui zong.
Small in size, and you'll eat at least 5-6 at one time.
I remembered during school time, every year during this festival, we will need to separate the glutinous rice and rice to make 'ki-chang'. It was a very tedious job and got to do it almost every night for the whole week before the festival. The rice is transparent and more expensive compare to glutinous rice. So, the seller will usually mix them and sell in a cheaper price. However, to make ki-chang', you'll need to separate them or else when it is cooked, you'll see the white dots of the glutinous rice, instead of the transparent rice. I doesn't like to eat them when I'm small. I prefer 'Bak-chang'. Since I have left home for college till now (~16 years, wow!!), I think mom hasn't been making Ki-chang for so long, until this year. Having the chance to sample the Ki-chang again, I felt in love with them. Koko and Didi love them too. We ate them with palm sugar (gula melaka). Mom told me now it's easy, can buy the ready rice without need to separate them anymore. They are more expensive ~RM4/kg.
The 'o thing' really does matter.
After have our lunch and 'ta pau', we went back home. This was our dinner. Taking care of the 2 boys by myself, it was an amazing job - 2 more weeks to go before Hubby is back.
My mom's home cook food.
