Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, bak chang (rice dumplings). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Bak Chang (rice dumplings) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Bak Chang (rice dumplings) is something which I have loved my entire life.
There are different types of Bak Chang from various dialect groups. Most common ones are Hokkien, Teochew, Cantonese, Hainanese and Nyonya. This is my version of the Hokkien Bak Chang which has pork belly, chestnuts, dried shrimps, mushrooms and salted eggs.
To begin with this particular 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 cook it.
The ingredients needed to make Bak Chang (rice dumplings):
- Get 40 pcs fresh bambu leaf
- Make ready 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)
- Prepare 200 gm dried shrimps
- Make ready 3 Chinese sausages (slice into thin slices)
- Get 20 long strings (30cm to 40cm)
- Make ready Wok sauce ingredients
- Get 0.5 dl sesame oil
- Get 1 dl dark mushrooms soya
- Get 2 tablespoon light soya sauce
- Take 2 tablespoon oyster sauce
- Get 2 sweet soya sauce
- Take 1 tablespoon white pepper
- Take Boiling needs
- Make ready Rice cooker or 5 liter pot and stove
- Prepare 4 liter water
Nyonya changs are different from the rest due […] The traditional bak chang stores have also up their game. They have introduce glutinous rice dumplings with new fillings and many of them have online order and delivery facilities. Order your next meal online from Hoo Kee Bak Chang! With specially marinated pork and roasted chestnuts wrapped in fragrant glutinous rice.
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.
Salted Egg Yolk w Pork & Chestnut. Teochew Rice Dumplings (Zong Zi 粽子, Bak Chang) has a unique and delicious combination of savoury and sweet, from the marinated pork and red bean paste. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the Western calendar. To serve you better, during this Chinese New Year festival, you may order your favourite rice dumpling online via this website.
So that is going to wrap it up for this special food bak chang (rice dumplings) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
