Steps to Prepare Favorite Bak Chang (rice dumplings)

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, bak chang (rice dumplings). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

The Bak Chang or Zhong in Cantonese and Zhang in Hokkien. These are glutinous rice dumplings stuffed with various fillings, wrapped in bamboo or lotus leaves. They can be triangle shaped, square or round. But the shape doesn't matter, they are all delicious.

Bak Chang (rice dumplings) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Bak Chang (rice dumplings) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook bak chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Bak Chang (rice dumplings):

1. Get 40 pcs fresh bambu leaf
2. Take 500 gm glutinous rice (soak in water over night)
3. Prepare 200 gm Dried lotus seeds (soak in warm water for 30min)
4. Make ready 200 gm Dried shiitaki mushrooms (soak in warm water for 30min)
5. Prepare 200 gm dried shrimps
6. Take 3 Chinese sausages (slice into thin slices)
7. Get 20 long strings (30cm to 40cm)
8. Prepare Wok sauce ingredients
9. Make ready 0.5 dl sesame oil
10. Get 1 dl dark mushrooms soya
11. Prepare 2 tablespoon light soya sauce
12. Prepare 2 tablespoon oyster sauce
13. Take 2 sweet soya sauce
14. Make ready 1 tablespoon white pepper
15. Get Boiling needs
16. Make ready Rice cooker or 5 liter pot and stove
17. Get 4 liter water

Then take out and hang it to dry. Bak Chang @ Chinese Rice Dumpling. Recipe at: http://www.themeatmen.sg/cantonese-bak-chang Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Cha. Recipe: Teo Chew Bak Chang (Rice Dumpling) written by Mummy's Kitchen Rice Dumpling Festival or Dragon Boat Festival is commonly known amongst Singaporeans and Malaysians.

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.

Recipe at: http://www.themeatmen.sg/cantonese-bak-chang Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Cha. Recipe: Teo Chew Bak Chang (Rice Dumpling) written by Mummy's Kitchen Rice Dumpling Festival or Dragon Boat Festival is commonly known amongst Singaporeans and Malaysians. The official Chinese name is Duan Wu Jie (端午节) in mandarin. Original Hoo Kee Bak Chang A traditional classic. With specially marinated pork and roasted chestnuts, wrapped in fragrant glutinous rice.

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