Recipe: Appetizing Bak Chang (rice dumplings)

Bak Chang (rice dumplings). 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) Rice Dumplings Recipe Chinese Dumplings Nasi Lemak Glutinous Rice Malaysian Food Bitter Food And Drink Cooking Recipes. Nasi Lemak Lover: Hokkien Bak Chang (rice dumplings) 福建肉粽. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (also pronounced as "Zhong" in Cantonese) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in. You can cook Bak Chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Bak Chang (rice dumplings)

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

Rice dumplings get a modern spin from some of the best restaurants in Singapore. According to Chinese folklore, glutinous rice dumplings wrapped in bamboo leaves (also known as bak chang or zongzi), are a symbol of tribute during the Dragon Boat Festival. All rice dumplings in Mandarin are called Zongzi. Hokkiens call it Bak Chang, Cantonese call it Harm Yook Joong. other dialects. no idea.

Bak Chang (rice dumplings) instructions

  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..

I dunno whether this is cantonese style, hokkien or hakka. 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. Ba Chang (Rice Dumplings) might be just the side dish you are searching for. A mixture of chicken cube, salt, sauce, and a handful of other ingredients are.

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