(端午節) which traditionally is celebrated in June (fifth day of the fifth month on the Chinese lunar calendar) was long overdue. However, since we migrated to NZ we didn't have a chance to eat nice Malaysian made Bak Chang (in Hokkien) a.k.a. zhong Zhi粽子.
Even though we could get sticky rice dumplings here in Asian shops but they were mostly Mainland China flavoured, the taste was very much different from the Malaysian style savoury rice dumplings. Thanks to my Taiwanese classmate Lily and Linda, I got to taste Taiwanese flavour bak chang too. Nevertheless, we still missed Penang Nyonya bak chang, especially those made by Ray's auntie. Hubby loves her bak chang very much, he can wallop 4 sticky rice dumplings in one go!
With Chef Ah Lan around, of course Bak Chang was one of the long overdue order placed with herJ. Even though this was not rice dumplings time, we still managed to get the right ingredients to make them. I suppose this sticky rice dumpling has been blended in our daily meal and no longer served as seasonal meal.
|Bak Chang (Savoury Rice Dumpling) 咸肉粽子- Featured for Dec 10th|
BAK CHANG (RICE DUMPLINGS)
60 pieces dried bamboo leaves (soaked overnight)
2.5 kg glutinous rice, (soaked overnight or at least 4-6 hours, drained)
20 pieces Mushroom (soaked and drained, cut into half)
200g Dried Shrimps (soaked and drained)
200g Chestnuts (soaked overnight, cleaned)
600g Pork belly cut into 30 pieces
250g shallots (cut into thin slices)
100g Peanuts (boil to cooked, drained)
30-40 Hemp/raffia strings to tie
Salted duck egg yolk
Dried Chinese sausage
Glutinous Rice Seasoning:
Dark soya sauce - mix till brown colour to your liking
2 tbsp Five spice powder
Salt - to your taste
Pinch of pepper
Pork belly marinade:
1 tbsp of five spice powder2-3 tbsp dark soya sauce – until dark colour to your liking)
4-5 Light soya sauce
Pinch of pepper
(Make 30 dumplings)
1. Heat up wok with enough oil to brown shallots, dish up set aside.
2. Heat up enough cooking oil to sauté mushroom, chestnuts and dried shrimp by batches until
dry and fragrant. Dish up.
3. Marinate pork belly for at least 2 hours (We marinate overnight).
4. Heat up 2 tbsp oil, stir fry pork belly for a minute. Dish up
5. Heat up enough cooking oil, pour in glutinous rice add in peanuts and seasoning, stir fry glutinous rice until well blend, taste test as you go. Dish up to a big basin.
6. Using 2 pieces of the bamboo leave turn or shape into a cone, half fill with glutinous rice, add a piece of pork, mushroom, portion, chestnut and few dried shrimps and cover with glutinous rice to the top. Lightly press and cover with the extended ends of leaves and form into the shape of dumplings.
7. Wrap up the leave and seal tight with a hemp or rafia string to secure the cone.
8. Boil a large pot of water, twist the bundles of dumplings and drop in and boil for 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.
9. When cooked, remove the dumplings and hang to drip dry.
The dumplings must be immersed in boiling water all the time during cooking.
适量老抽 – 调到深棕色
适量盐 – 随你的口味