Bak Chang (rice dumplings)
Bak Chang (rice dumplings)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, bak chang (rice dumplings). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Bak Chang (rice dumplings) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. 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 get started with this recipe, we must prepare a few ingredients. You can have 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):
  1. Make ready 40 pcs fresh bambu leaf
  2. Prepare 500 gm glutinous rice (soak in water over night)
  3. Make ready 200 gm Dried lotus seeds (soak in warm water for 30min)
  4. Get 200 gm Dried shiitaki mushrooms (soak in warm water for 30min)
  5. Take 200 gm dried shrimps
  6. Take 3 Chinese sausages (slice into thin slices)
  7. Take 20 long strings (30cm to 40cm)
  8. Prepare Wok sauce ingredients
  9. Get 0.5 dl sesame oil
  10. Take 1 dl dark mushrooms soya
  11. Prepare 2 tablespoon light soya sauce
  12. Make ready 2 tablespoon oyster sauce
  13. Take 2 sweet soya sauce
  14. Take 1 tablespoon white pepper
  15. Prepare Boiling needs
  16. Prepare Rice cooker or 5 liter pot and stove
  17. Make ready 4 liter water

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. It should look like a pyramid.

Instructions to make Bak Chang (rice dumplings):
  1. Strain out all water from rice, lotus seeds and shiitaki mushrooms.
  2. 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)
  3. Then pour in all the sauce ingredients. Wok a while around 8min. Then put it a side.
  4. 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.
  5. 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.

With bak chang delivery and takeaways to suit every budget — and palate — available this rice dumpling season, you'll be spoilt for choice! It needs practice to get right. Glutinous Rice Dumpling (Bak Chang) Recipe. Lightly press and fold the remaining part of the leaf over the top of the cone and form into the shape of dumpling. Teochew Rice Dumplings Recipe (Bak Chang) 潮州粽子

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