Hokkien Bak Chang 福建咸肉粽Recipe by Honey 涵妮Course: Dessert, SidesCuisine: ChineseServings10
servingsPrep time2
hours Cooking time4
hours If you make Bak Chang a.k.a. Zongzi for your loved ones during the Dumpling Festival, they will love you 3000!
IngredientsIngredient A350g pork belly (cut into 14 thick pieces, remain the skin part)
2tsp white pepper
1tsp five-spice powder
1tbsp soy sauce
1tbsp black soy sauce
Ingredient B1kg glutinous rice (soak for 4 hours)
300g shallot (peel and cut into thin slices)
100g black-eyed peas (soak for 4 hours until soften)
1pc garlic (peel and mince)
1tbsp white pepper
1tbsp five-spice powder
4tbsp soy sauce
1tbsp salt
2bowl oil
Ingredient C300g dried shrimp (soak until softened)
200g/14pcs chestnut (soak for 4 hours until softened, remove the remaining skin)
7pc salted egg (egg yolk only, cut into halves)
14pc shiitake mushroom/mushroom (soak for 4 hours until soften)
28pc rice dumpling leaf (10-11cm width)
several rice dumpling rope
InstructionsPrepare the rice dumpling leaves and ropes Boil a pot of water, slowly soak the leaves and cook until dark green colour, remove and wash thoroughly, drain and snip off the end part. Soak the ropes until soften, drain and set aside.Prepare the filling Mix all ingredients A, marinate for 4 hours in the refrigerator. Heat up the pan, add 2 bowls of oil, sauté the shallots, stir fry until golden brown (onion crisp) with medium-low heat, drain and set aside. Using the same pan and oil, sauté dried shrimp, shiitake mushroom, pork belly individually, drain and set aside. Using the same pan and oil, add garlic and fry until golden brown, add glutinous rice and fry well; add in Ingredients B and fry well, add onion crisp and black-eyed peas, fry well and set aside. Wrapping rice dumpling Retrieve 2 leaves, layering two leaves together and fold to form a funnel shape. Fill the funnel with a little glutinous rice at the bottom, then add salted egg, shiitake mushroom, chestnut, pork belly and dried shrimp. Lastly, cover the filling with a layer of glutinous rice at the top, use a spoon to slightly compress all the ingredients. Fold the leaves inward, tie a knot with the rope.Cooking method for rice dumpling Place the dumplings in a pot containing boiling water (water must be sufficient to submerge the rice dumplings), cover up and boil for 4 hours with medium-low heat. Check the water level from time to time. Make sure the water level is high enough to submerge all rice dumplings, add only boiling water when necessary. After cooked, retrieve the rice dumplings, hang it up to drain the excess water, and that’s a wrap!Recipe Video
Notes
This recipe can make 14 pieces of rice dumplings (leaf’s width 10-11cm) Different kinds of glutinous rice require different time to soak. If the glutinous rice you use is hard to soften, increase the time of soaking. Seasonings can be adjusted to your liking. The purpose of adding oil is to prevent glutinous rice from sticking to the leaves. Make sure the water must fully submerge the rice dumplings, otherwise the texture might be affected. Feel free to extend the boiling time of rice dumplings according to your own taste.