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Authentic Bak Chang Recipe Guide

This document provides a recipe for making Bak Chang (glutinous rice dumplings) including: - A list of ingredients like glutinous rice, pork, dried prawns, mushrooms, shallots, garlic, bamboo leaves, cooking oil and seasonings. - Instructions to soak and prepare the ingredients, cook the filling by stir frying pork and vegetables with seasonings, and wrap the filling in bamboo leaves before boiling for 3 hours to make the dumplings.

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Briar Rose
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5 views1 page

Authentic Bak Chang Recipe Guide

This document provides a recipe for making Bak Chang (glutinous rice dumplings) including: - A list of ingredients like glutinous rice, pork, dried prawns, mushrooms, shallots, garlic, bamboo leaves, cooking oil and seasonings. - Instructions to soak and prepare the ingredients, cook the filling by stir frying pork and vegetables with seasonings, and wrap the filling in bamboo leaves before boiling for 3 hours to make the dumplings.

Uploaded by

Briar Rose
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

ngredients

 1 kg glutinous rice (washed, pre-soaked for 4 to 6 hours and drained)


 1 kg pork (lean pork from the fore thigh, cut into small cubes not more than 1cm
sides)
 300 grammes dried winter melon (cut into small cubes not more than 1cm sides)
 250 grammes dried prawns (rinsed and pounded)
 15 pieces chinese dried mushroom (pre-soaked till soft and cut into cubes not
more than 1 cm sides)
 8 shallots (sliced thinly)
 1 bulb garlic (chopped)
 60 pieces Bak Chang bamboo leaves (washed thoroughly and boiled for 15
minutes to soften)
 5 tablespoons cooking oil
 10 pieces pandan leaves (knotted)
 Reed or Banana stem reed to tie

Seasoning

 2 teaspoons salt
 3 tablespoons dark soya sauce
 4 tablespoons coriander powder (ketumbar)
 Liberal dashes of white pepper powder

Method
Heat 2 tablespoons cooking oil in wok and fry 1/2 the garlic and shallots till aromatic. Add
glutinous rice, 1 tablespoon of dark soya sauce, 1 tablespoon of ketumbar and 1/2
teaspoon of white pepper powder. Stir well. Remove and leave to cool.

Heat up 3 tablespoons of cooking oil in wok and fry the other half of garlic and shallots till
aromatic. Add dried prawns and stir till aromatic. Next, add mushrooms and pork. Stir
well followed by adding of winter melon and seasoning to taste. Stir till even and pork is
cooked. Set aside to cool.

Wrap the Bak Changs. Bring to boil a large pot of water and throw in the pandan leaves.
Boil Bak Chang for 3 hours completely submerged and covered. For best results, use a
charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 45
minutes on pressure and 15 minutes standing.

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