Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bak chang (rice dumplings). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Bak Chang (rice dumplings) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Bak Chang (rice dumplings) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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):
- Take 40 pcs fresh bambu leaf
- Make ready 500 gm glutinous rice (soak in water over night)
- Make ready 200 gm Dried lotus seeds (soak in warm water for 30min)
- Make ready 200 gm Dried shiitaki mushrooms (soak in warm water for 30min)
- Get 200 gm dried shrimps
- Make ready 3 Chinese sausages (slice into thin slices)
- Take 20 long strings (30cm to 40cm)
- Prepare Wok sauce ingredients
- Take 0.5 dl sesame oil
- Make ready 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
- Get Boiling needs
- Get Rice cooker or 5 liter pot and stove
- Get 4 liter water
Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Varies by distance. - Eastern Rice Dumpling or Dong Yuan Bak Zhang. They've got flavours such as pork chestnut; salted egg yolk with pork and chestnut; mushroom pork and chestnut. Rice dumplings come in many shapes, sizes and ingredients.
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.
Bak chang are those filled with meat. Prepping, wrapping and cooking bak chang is keywords: traditional kueh, dragon boat festival foods, dumpling festival foods, rice dumplings, how to wrap bak chang rice dumplings, 肉粽的做法, 肉粽. The Nonya bak chang is a creation unique to this region. It is stuffed with a filling of minced pork, mushrooms, and candied winter melon stewed; and wrapped in bamboo leaves. All rice dumplings in Mandarin are called Zongzi.
So that is going to wrap it up for this exceptional food bak chang (rice dumplings) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
