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🔹 鹼 粽
以前常跟阿嬤到竹林採竹葉包鹼粽
現在 林地已被徵收成了園區迷宮
當年的那個小孩也早已不再年輕
總愛在煮鹼粽的炊煙裡追憶童年的林林總總
鹼粽是臺灣的閩南人與客家人在端午節時很愛包來吃的傳統點心。如果鹼油的比例有弄對，就不用摻硼砂，也不用加三偏磷酸鈉，利用冰箱把鹼粽收乾水分，鹼粽自然就會軟又Q。鹼粽的傳統做法是用現摘的竹葉來包，但是現在新鮮的竹葉已經愈來愈難找了。這裡就為大家介紹怎樣用乾的粽葉與一般的鍋子來做出臺灣人愛吃的原味鹼粽與紅豆鹼粽。（文末附影片）
🔹 Kee Chang
Used to go collect bamboo leaves in bamboo woods for kee chang with Granny.
Now the land has been expropriated and become a maze called science park.
The little child has also aged
And loves to recall childhood memories with the smoking kee chang pot.
Kee chang, also known as alkaline dumpling or paste zongzi, is a kind of traditional dessert that Taiwanese Hokkien (Hoklo/Holo) people and Hakka people like to eat around Dragon Boat Festival. With an adequate amount of lye water, kee chang can be soft and springy naturally after drying off in a fridge without adding borax. Kee chang is wrapped in fresh bamboo leaves traditionally, but it's getting harder and harder to find fresh bamboo leaves these days. Here, I'm gonna show you how to make Taiwanese people's favourite kee chang and red bean kee chang with dried bamboo leaves and a normal pot. (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作鹼粽的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
米洗好、瀝過後，加水浸泡一個小時。
Wash the rice and drain it. Soak the rice with water for 1 hour.
(2)
挑選出較窄的麻竹葉，泡水兩小時。
Choose narrower Ma bamboo leaves. Soak the leaves with water for 2 hours.
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| 挑選粽葉。圖片來源：cooking23s.blogspot.com |
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| 浸泡粽葉時，可放一個盤子壓在上方，使粽葉全部泡到水。圖片來源：cooking23s.blogspot.com |
(3)
將米稍微瀝乾後，加入鹼油（焿油）拌勻，室溫放置二到三小時。（每隔半小時翻拌一次，讓鹼油更徹底被吸收，糊化效果較好。）
Drain the rice roughly. Add the lye water and mix them well. Leave them at room temperature for 2-3 hours. (Stir them every 30 minutes.)
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| 米與鹼油拌勻後。圖片來源：cooking23s.blogspot.com |
(4)
用水把粽葉清洗乾淨，剪去粽葉的頭部（待會較好包）。
Wash the leaves with water and cut off their heads.
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| 剪去較硬的頭部。圖片來源：cooking23s.blogspot.com |
(5)
把冷凍紅豆餡準備好。（做法參見「紅豆湯與紅豆餡做法」）
Prepare the frozen red bean paste for the filling (stuffing). (See "How to Make Red Bean Soup & Red Bean Paste" for the recipe.)
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| 冷凍紅豆餡。圖片來源：cooking23s.blogspot.com |
(6)
將兩片粽葉交疊在一起，較滑順的那一面朝內，在距離根部約三分之一處折起成漏斗狀。
Stack up 2 bamboo leaves. At about 1/3 of the length, fold them into a funnel shape with the smooth side in.
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| 使用兩片粽葉，而且粽葉要微濕，折的時候粽葉比較不會裂開。圖片來源：cooking23s.blogspot.com |
(7)
加入米至大約七分滿。把上方粽葉折蓋，把粽子的左右兩邊稍微捏住，再將剩餘的粽葉折好，以棉繩於粽子腰部綁牢。重複此過程直到包好六顆原味鹼粽。
Add the rice to about 70% full. Cover the ball with the rest of the leaves. Fold the residual part over. Tie them with a cotton string. Repeat the process until you have made 6 of them in total.
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| 約七分滿即可。圖片來源：cooking23s.blogspot.com |
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| 把粽子的左右兩邊捏住再繼續摺。圖片來源：cooking23s.blogspot.com |
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| 先把粽繩在粽子腰部繞兩圈後，再綁一個活結。圖片來源：cooking23s.blogspot.com |
(8)
紅豆鹼粽的部分，則先放一些米之後，放入一顆冷凍紅豆餡，再放一些米覆蓋在上方（一樣大約放到約七分滿即可）。然後重複前述包粽葉與綁粽子的過程，直到包好六顆紅豆鹼粽。
For the red bean kee chang, you need to add some rice first, and then add a ball of frozen red bean paste before you cover it with some rice on the top (to about 70% full as well) . Fold and tie the red bean kee chang the way you fold and tie the plain ones. Repeat the process until you have made 6 of them in total.
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| 用冷凍的紅豆餡才比較好包。圖片來源：cooking23s.blogspot.com |
(9)
把包好的鹼粽放入大鍋內，加水加到鹼粽都被覆蓋為止，加入食用油，蓋上蓋子，開大火煮滾後，轉中火，滾一個小時後，加入更多滾水（另煮一鍋滾水）直到覆蓋鹼粽為止，然後再繼續滾一個小時又四十分鐘。
Leave the kee chang in a big pot. Add water until all of the kee chang is under the water. Add the cooking oil. Lid on. Turn on the heat to the high level. After the water is boiling, turn down the heat to the medium level. After boiling the kee chang for 1 hour, add more boiling water to cover the kee chang and boil the kee chang for another 1 hour and 40 minutes.
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| 加入食用油。圖片來源：cooking23s.blogspot.com |
(10)
關火後，燜二十分鐘再開蓋取出鹼粽瀝乾，室溫下放置約六個小時後，再放入冰箱冷藏一夜。
Wait for 20 minutes before you take off the lid. Drain the kee chang at room temperature for about 6 hours before you leave the kee chang in a fridge overnight.
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| 煮好後的鹼粽。圖片來源：cooking23s.blogspot.com |
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| 第一次冷藏時不可密封。圖片來源：cooking23s.blogspot.com |
(11)
隔天，把粽葉剝掉後，沾細砂糖或蜂蜜一起吃即可。
Take off the leaves to eat the kee chang with superfine sugar or honey the next day.
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| 與細砂糖一起食用。圖片來源：cooking23s.blogspot.com |
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| 成品示意圖。圖片來源：cooking23s.blogspot.com |
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| 剝開後的紅豆鹼粽。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
選較窄的葉子來包鹼粽，包出來的鹼粽較小粒。鹼粽別一次吃太多，才不會消化不良。剩餘的較寬的葉子，可以留來包肉粽或粿粽哦。
Choose narrower leaves for kee chang so as to keep its size smaller. Don't eat too much kee chang at a time, otherwise you may suffer from indigestion. You can save those wider leaves for zongzi or guo-zong.
(2)
米泡好後，不要瀝太乾，加鹼油拌勻後的效果會較好。
After the rice has been soaked, don't drain the rice too much so that the lye water can work well after being added and mixed.
(3)
鹼油用過之後一定要收好，千萬不可讓小孩拿去喝，以免灼傷消化道而造成生命危險。
After adding the lye water, remember to keep it out of reach of children to prevent it from being drunk.
(4)
包的時候，粽葉較光滑的那面要朝內，待會剝粽葉時才不會太黏。
Put the slippery side inside while wrapping so that the leaf won't stick to the kee chang while opening.
(5)
鹼粽煮好會膨脹，要包得鬆鬆的，多留一些空間，才不會爆開。
Kee chang will become bigger after being boiled. Remember to leave some space and don't wrap it too tight to prevent it from bursting.
(6)
放一些油下去煮鹼粽，之後剝粽葉時，鹼粽較不會黏在粽葉上。
Add some cooking oil to the water before boiling kee chang so that the leaves won't stick to it.
(7)
第一次把鹼粽冷藏時，不可以把鹼粽密封，要不然，鹼粽就不會Q了。
Don't leave the kee chang in a closed bag or container while refrigerating it for the first time, otherwise the kee chang won't be springy.
(8)
把鹼粽用袋子密封，冷藏可以保存五天，冷凍可以放一個月。冷凍之後，要吃之前先用電鍋蒸過，就會變軟。
Kee chang can be preserved in a closed plastic bag for 5 days in a fridge or one month in a freezer. After being freezed, kee chang can be steamed in a Taiwanese rice cooker to be softened before you eat it.
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