This glutinous rice dumpling is the main dish serves by Chinese during Dumpling festival which traditionally is celebrated in June (fifth day of the fifth month on the Chinese lunar calendar) . The recipe I'm going to introduce is Malaysian version sticky rice which we name as Bak Chang (in Hokkien) aka. zhong Zhi in Mandarin.
To many, the making of Bak Chang is rated at difficult level, especially on the wrapping and tying parts. The wrapping method involves making 2 sheets of bamboo leaves into a cone shape, stuffing in the fillings and wrapped into pyramid shape and finally secured with hemp. It is really not as easy as it sounds.
To watch the step by step video please refer to following link: Check out this post: Savoury Rice Dumpling (Bak Chang) http://bit.ly/etqa66