Ba Chang (Rice Dumplings)
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!
Total Steps
5
Ingredients
23
Tools Needed
6
Related Article
http://mothermayhave.com/2009/09/24/pastrami-egg-cups/Ingredients
- 300.0 gram Belly Pork
- 200.0 gram mei dou (black eye pea)
- 10.0 piece Preserved egg yolks
- 600.0 gram Glutinous rice
- 10.0 piece dried shitake mushrooms
- 2.0 teaspoon Five-spice powder
- 100.0 gram dried shrimps
- 10.0 piece roasted chestnuts
- black sauce(optional)
- 3.0 tablespoon garlic
- 3.0 tablespoon shallots
- rice wine(optional)
- 2.0 tablespoon Spicy salt
- 1.0 cube Chicken cube
- 0.25 teaspoon Pepper
- 1.0 tablespoon Sugar
- 2.0 tablespoon Oil
- 0.25 teaspoon Salt
- 1.0 tablespoon Oil
- 1.0 teaspoon Sugar
- 10.0 piece Dried lotus leaves
- 20.0 piece Straws
- 30.0 piece Bamboo leaves
Instructions
Step 1
Cut the belly pork into 10 large chunks. Marinate with 2 teaspoons five-spice powder and 0.25 teaspoon salt for 2 days.
Step 2
Soak the mei dou (black eye pea) in water for 3 hours. Drain and set aside.
Step 3
Soak the dried shitake mushrooms in warm water for 1 hour. Squeeze dry and cut into slices.
Step 4
Wash and drain the glutinous rice. Mix well with 0.5 tablespoon sugar, 1 chicken cube, 2 tablespoons oil, and 0.25 teaspoon pepper.
Step 5
In a wok, heat 1 tablespoon oil. Stir fry garlic and shallots until fragrant. Add the mixed glutinous 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. Set aside.