Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bak chang (rice dumplings). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Bak Chang (rice dumplings) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Bak Chang (rice dumplings) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook bak chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bak Chang (rice dumplings):
- Get 40 pcs fresh bambu leaf
- Get 500 gm glutinous rice (soak in water over night)
- Make ready 200 gm Dried lotus seeds (soak in warm water for 30min)
- Get 200 gm Dried shiitaki mushrooms (soak in warm water for 30min)
- Get 200 gm dried shrimps
- Take 3 Chinese sausages (slice into thin slices)
- Make ready 20 long strings (30cm to 40cm)
- Get Wok sauce ingredients
- Get 0.5 dl sesame oil
- Take 1 dl dark mushrooms soya
- Prepare 2 tablespoon light soya sauce
- Take 2 tablespoon oyster sauce
- Get 2 sweet soya sauce
- Make ready 1 tablespoon white pepper
- Make ready Boiling needs
- Take Rice cooker or 5 liter pot and stove
- Make ready 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.
Instructions 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’s going to wrap it up for this special food bak chang (rice dumplings) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
