How to Prepare Award-winning Bak Chang (rice dumplings)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bak chang (rice dumplings). One of my favorites. This time, I am going to 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 well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Bak Chang (rice dumplings) is something which I have loved my whole life. They are nice and they look wonderful.

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

So that is going to wrap this up for this exceptional food bak chang (rice dumplings) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s 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 family, friends and colleague. Thank you for reading. Go on get cooking!