June 6, 2011

Bak Chang (Glutinous Rice Dumpling)

Today is the day !...Today is the day for meat !...Today is the Dumpling Festival !

Erh...sounds a bit dramatic , right !?...After a decade longing, finally, I am going learn how to make "Bak Chang" and I am going to inherit my family recipe.  

This is how it looks like....if you happens to go buy "Bak Chang" this will be considered the "Special One"...means "ka liew" or additional of all ingredients.

Well,...wait till I tell you the process.... 

....Two days preparation and cooking ! Gosh...it was a tedious process..preparationcookingwrapping, boiling,..and the eating, ..oh...the eating takes 5 minutes !

Soak the glutinous rice over night.

Soak the dried mushroom, chestnut and the dried shrimp.

Boil the leafs and wash it piece by piece to get rid of any unwanted foreign ingredient.

Wash the pork belly, cut it into one inch chunk, marinate the pork belly with 3tsp salt, 3tsp pepper, 3tsp five spice, 4tbsp oyster sauce, 3tbsp dark soy sauce, 3tbsp light soy sauce and 2tbsp corn flour, and leave it over night.

Heat up the wok with oil, sauteed the garlic for couple of minutes and then in goes the marinated pork belly. Throw in the chestnuts and mushrooms. Add in some seasonings 3tbsp Dark Soy Sauce, 3tbsp Light Soy Sauce, 2tbsp Oyster Sauce, 2tsp Salt , 2tsp Pepper and 2tsp Five Spice to further enhance the taste. Stir fry for approximately 15 to 20 minutes. Remove from heat and set aside for it to cool off.

Now for the Glutinous Rice, similar cooking process, just the rice and add in the same seasonings and stir fry for 15 minutes. Do add some water if it's too dry. Set aside.

In a small wok, stir fry garlic and dried shrimp for 2 minutes or till fragrant.

Finally, we are ready to wrap !....to eat ?...maybe another 5 or 6 hours !!!

Take two leafs and fold into a cone shape. Add 1tbsp of Glutinous Rice, 2-3pcs Pork Belly, 1/2pc Salted Egg Yolk, 1/2pc Mushroom, 1pc Chestnut, 4-5 Dried Shrimp and fill up with Glutinous Rice. Fold and wrap the leaf to close the gap. Make sure there's no gap. Secure with the string tightly.

You know what is the best part of making your own "Bak Chang" ?

Adding in more of what you want !....More Pork Belly,...More Salted Egg...More Chestnuts or Mushroom.

Cook the "Bak Chang" in large pot of boiling water for about 3.5 hours.   

Two days of tedious process,...it's priceless !

Ingredients (60pcs)
3kg Glutinous Rice (soaked overnight)
2kg Pork Belly (cut into chunks)
30pcs Salted Duck Egg (Yolk only)
300g Chestnut (soaked)
300g Dried Shrimp (soaked)
300g Dried Mushroom (soaked)
400g Bak Chang Leafs (boiled and soaked)
9tbsp Dark Soy
9tbsp Light Soy
8tbsp Oyster Sauce
2tbsp Cornflour
7tsp Five Spice
7tsp Salt 
7tsp Pepper
1 Garlic (chopped)
8tbsp Oil

4lit Water (for boiling the glutinous rice)
500ml Water (for cooking glutinous rice)


mycookinghut said...

I love bak chang... haven't had it for so long!! I wish I could take one from the screen!

J said...

My friend tried to teach me how n I think the hardest part is trying to tie n wrap it! I just couldn't do it properly n everything keeps spilling... :(

(BTW, long long loooooong time no see!)

NyonyaChef said...


Same here, I haven't had it for a decade already,...so, I made it ! You can cook it without the leafs....the leaf is difficult to find when it's not during the dumpling festival.


I only cook, but I also cannot prefect the wrapping. Let my mom handle that part..hehe.

backStreetGluttons said...

omg !
da chef returns

NyonyaChef said...

coming ! coming !

Shu Han said...

now that's what I call a lot of work! this sounds so good btw! it's something I don't dare to tackle yet.. I love the nonya dumplings most though, the kind with a kind of sweet meaty filling (:

NyonyaChef said...

Need to learn the hard way in order to inherit the family recipe.