Savoury Rice Dumpling (bak Chang)
From Yinhomemade 14 years ago
- 2-3 hours to make
- Serves 30
This glutinous rice dumpling is the main dish serves by Chinese during Dumpling festival which traditionally is celebrated in June (fifth day of the fifth month on the Chinese lunar calendar) . The recipe I'm going to introduce is Malaysian version sticky rice which we name as Bak Chang (in Hokkien) a. Read more k.a. zhong Zhi in Mandarin. To many, the making of Bak Chang is rated at difficult level, especially on the wrapping and tying parts. The wrapping method involves making 2 sheets of bamboo leaves into a cone shape, stuffing in the fillings and wrapped into pyramid shape and finally secured with hemp. It is really not as easy as it sounds. To watch the step by step video please refer to following link: Check out this post: Savoury Rice Dumpling (Bak Chang) http://bit.ly/etqa66 Please help to buzz if you like it. Thanks See less
Ingredients
- 60 pieces dried bamboo leaves (soaked overnight) shopping list
- 2.5 kg glutinous rice, (soaked overnight or at least 4-6 hours, drained) shopping list
- 20 pieces mushroom (soaked and drained, cut into half) shopping list
- 200g dried shrimps (soaked and drained) shopping list
- 200g chestnuts (soaked overnight, cleaned) shopping list
- 600g pork belly cut into 30 pieces shopping list
- 250g shallots (cut into thin slices) shopping list
- 100g peanuts (boil to cooked, drained) shopping list
- cooking oil shopping list
- 30-40 Hemp/raffia strings to tie shopping list
- Optional fillings shopping list
- salted duck egg yolk shopping list
- Dried oyster shopping list
- Dried Chinese sausage shopping list
- Glutinous rice Seasoning: shopping list
- Dark soya sauce - mix till brown colour to your liking shopping list
- 2 tbsp Five spice powder shopping list
- salt - to your taste shopping list
- Pinch of pepper shopping list
- pork belly marinade: shopping list
- 1 tbsp of five spice powder2-3 tbsp dark soya sauce – until dark colour to your liking) shopping list
- 4-5 light soya sauce shopping list
- Pinch of pepper shopping list
How to make it
- FILLINGS:
- 1. Heat up wok with enough oil to brown shallots, dish up set aside.
- 2. Heat up enough cooking oil to sauté mushroom, chestnuts and dried shrimp by batches until
- dry and fragrant. Dish up.
- 3. Marinate pork belly for at least 2 hours (We marinate overnight).
- 4. Heat up 2 tbsp oil, stir fry pork belly for a minute. Dish up
- 5. Heat up enough cooking oil, pour in glutinous rice add in peanuts and seasoning, stir fry glutinous rice until well blend, taste test as you go. Dish up to a big basin.
- WRAPPING :
- 6. Using 2 pieces of the bamboo leave turn or shape into a cone, half fill with glutinous rice, add a piece of pork, mushroom, portion, chestnut and few dried shrimps and cover with glutinous rice to the top. Lightly press and cover with the extended ends of leaves and form into the shape of dumplings.
- 7. Wrap up the leave and seal tight with a hemp or rafia string to secure the cone.
- 8. Boil a large pot of water, twist the bundles of dumplings and drop in and boil for 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.
- 9. When cooked, remove the dumplings and hang to drip dry.
- Note:
- The dumplings must be immersed in boiling water all the time during cooking.
- To watch the step by step video please refer to following link:
- http://bit.ly/etqa66
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