Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bak chang (rice dumplings). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Bak Chang (rice dumplings) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Bak Chang (rice dumplings) is something that I have loved my entire life.
Learn how to make Hokkien bak chang in a pressure cooker or with boiling method. The recipe is a no fuss but with same great taste. Also sharing how to wrap zongzi. 咸肉粽 Savoury Dumplings / Bak Chang.
To begin with this recipe, we have to first prepare a few ingredients. You can cook bak chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bak Chang (rice dumplings):
- Prepare 40 pcs fresh bambu leaf
- Prepare 500 gm glutinous rice (soak in water over night)
- Get 200 gm Dried lotus seeds (soak in warm water for 30min)
- Prepare 200 gm Dried shiitaki mushrooms (soak in warm water for 30min)
- Make ready 200 gm dried shrimps
- Get 3 Chinese sausages (slice into thin slices)
- Make ready 20 long strings (30cm to 40cm)
- Take Wok sauce ingredients
- Get 0.5 dl sesame oil
- Take 1 dl dark mushrooms soya
- Prepare 2 tablespoon light soya sauce
- Get 2 tablespoon oyster sauce
- Make ready 2 sweet soya sauce
- Get 1 tablespoon white pepper
- Make ready Boiling needs
- Make ready Rice cooker or 5 liter pot and stove
- Take 4 liter water
With specially marinated pork and roasted chestnuts, wrapped in fragrant glutinous rice. An authentic recipe for Bak Chang (also know as Zongzi), a glutinous rice dumpling filled with meat. Get our Nyonya style Bak Chang recipe. Fold the top of the leaves over the rice, and around the cone to neaten and secure the rice dumpling within the cone.
Steps to make Bak Chang (rice dumplings):
- Strain out all water from rice, lotus seeds and shiitaki mushrooms.
- Heat up the frying pan, add in sesame oil and continue add in the glutinous rice, lotus seeds, mushrooms and dried shrimps. Stir well until all combine. (keep the Chinese sausages, will use it later on wrapping part)
- Then pour in all the sauce ingredients. Wok a while around 8min. Then put it a side.
- Time to start wrap the rice in the bambu leaf. Put 2 leaves together and twist into cone shape. Take first spoon of the wok rice put into the bambu cone then add in the sausages slices then cover up again with another 2 spoon of wok rice.
- Wrap it over then use the string to tight it up. After all done. Boiled up the water in the pot. Add in all the dumplings into the pot, in hight heat for 2 hours boiling, then is ready.
It should look like a pyramid. Besides Nyonya, Cantonese and Hokkien dumplings, Eastern also has a variety of other flavours such as black-eyed pea, alkaline, and Hoo Kee Bak Chang. Get classic Hokkien pork and chestnut dumplings, as well as mushroom and salted egg yolk variations, here. The villagers then threw rice dumplings into the river, to keep the fish and evil spirits away from his body. And now, these rice dumplings are eaten every Switch off the flame, and leave rice in the pan.
So that is going to wrap it up for this special food bak chang (rice dumplings) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
