Recipe: Kap Zong 夹粽

I normally prepare 2 portions of dough using stand mixer. One for 咸煎饼 Ham Chim Peng, making it the same day.  The other portion can be stored in the fridge for up to 3 days and normally use it for 夹粽 Kap Zong.

Dry ingredients *for 10 pieces

• 175g flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 30g sugar *preferably caster sugar
• 1/2 tsp yeast

Wet ingredients

• 85g water *adjust water accordingly. Dough should't be sticky, add a little flour if it is.
• 6g (1/2 tbsp) vegetable oil

Glutinous Rice Filling

1. 90g glutinous rice, rinsed and soaked overnight (min 2 hours).
2. Drain excess water, leave enough just to cover the rice.
3. Add 15g sugar and 1/4 tsp salt.
4. Mix and poke a few holes *I used chopstick
5. High heat, steam for 20 minutes. Fluff and mix. Steam another 10 minutes.
6. Place warm rice on a cling film. Wrap, compact and shape to 6" log (15cm).

7.5cm compacted glutinous rice log (1/2 portion)

Optional Filling

• 1/2 tsp 5 spice powder

Kap Zong 夹粽

1. Combine and mix all dry ingredients.
2. Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes.
3. Cover, place it in the fridge for a minimum of 24 hours and bring it to room temperature around 2 hours *can be stored in the fridge for up to 3 days.
4. On a dusted surface, shape and flatten dough to 6 x 6" (15 x 15cm) square *I stretched and shaped with hands. You may use roller.
5. Sprinkle 5 spice powder, then place rice in the middle.
6. Wrap and seal by pinching the joints.
7. Pinched side down, cut into 10 pieces, 1.5cm each.
8. Place cling film on top of a dough piece. On a dusted surface, roll and flatten to 5mm-thick. 
9. Cover, rest for 30 minutes.
10. Heat 1" depth of oil to 170C (my ref: no 7). 
11. Gently drop it into the hot oil. 
12. Turning regularly till both sides are evenly browned.

Notes: Step 3 and 10: On cooler days, I'll rest the dough in the oven *preheated to 40C then Off. 

Made 5 pieces with 1/2 portion of dough:

Combine and mix all dry ingredients.

Add wet ingredients and mix.

Knead for 10 min. Cover, place it in the fridge, min 24 hrs.

On a dusted surface, shape dough to 3 x 3" (7.5 x 7.5 cm).
Sprinkle 5 spice powder, then place rice in the middle.
Wrap and seal by pinching the joints.

Pinched side down, cut into 5 pieces, 1.5 cm each.

Place cling film on top of a dough piece.
On a dusted surface, roll and flatten to 5mm-thick.

Heat 1" depth of oil to 170C. Gently drop it into the hot oil.
Turning regularly till both sides are evenly browned.