Ba Chang (Rice Dumplings)


300 grams Belly Pork
200 grams mei dou, (black eye pea)
600 grams Glutinous rice
2 teaspoons Five-spice powder
100 grams dried shrimps
black sauce, according to taste
3 tablespoons garlic
3 tablespoons shallots
rice wine according taste
2 tablespoons Spicy salt
1 Chicken cube
1 tablespoon Sugar
2 tablespoons Oil
1/4 ts Salt
1 tablespoon Oil
1 teaspoon Sugar
Wrapping Materials:
10 Dried lotus leaves
20 Straws
30 Bamboo leaves


In a wok, heat oil and stir fry garlic and shallots until fragrant. Add rice and continue to fry for 5 to 7 minutes. Add black sauce and five spice powder and continue to fry for 5 to 7 minutes and set aside. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 ts five-spice powder and 1 ts salt. Wash and drain the glutinous rice. Mix well with ½ tbsp sugar, chicken cube, oil and pepper. Soak the mei dou (black eye pea) in water to for 3 hours. Drain and set aside. Soak the dried shitake mushrooms in warm water for 1 hours. Squeeze dry and cut slic


It is not difficult to prepare the rice but the difficult part is the wrapping of the rice. However, this is so delicious that it is worth all the hard work!




Saturday, October 23, 2010 - 8:25pm


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