Savoury Rice Dumpling (Bak Chang)


60 pieces dried bamboo leaves (soaked overnight)
2 1/2 kilograms glutinous rice, (soaked overnight or at least 4- 6 hours, drained)
20 pieces Mushroom (soaked and drained, cut into half)
200 grams Dried Shrimps (soaked and drained)
200 grams Chestnuts (soaked overnight, cleaned)
600 grams Pork belly cut into 30 pieces
250 grams shallots (cut into thin slices)
100 grams Peanuts (boil to cooked, drained)
40 Hemp/raffia strings to tie
Optional fillings
Dried oyster
Dark soya sauce- mix till brown colour to your liking
2 tablespoons Five spice powder
Salt- to your taste
of pepper
Pork belly marinade:
1 tablespoon of five spice powder
3 tablespoons dark soya sauce – until dark colour to your liking)
5 Light soya sauce
of pepper
(Make 30 dumplings)


Heat up wok with enough oil to brown shallots, dish up set aside.
Heat up enough cooking oil to sauté mushroom, chestnuts and dried shrimp by batches until dry and fragrant. Dish up.
Marinate pork belly for at least 2 hours (We marinate overnight).
Heat up 2 tbsp oil, stir fry pork belly for a minute. Dish up
Heat up enough cooking oil, pour in glutinous rice add in peanuts and seasoning, stir fry glutinous rice until well blend, taste test as you go. Dish up to a big basin.
Using 2 pieces of the bamboo leave turn or shape into a cone, half fill with glutinous rice, add a piece of pork, mushroom, portion, chestnut and few dried shrimps and cover with glutinous rice to the top. Lightly press and cover with the extended ends of leaves and form into the shape of dumplings.
Wrap up the leave and seal tight with a hemp or rafia string to secure the cone.
Boil a large pot of water, twist the bundles of dumplings and drop in and boil for 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.
When cooked, remove the dumplings and hang to drip dry.
The dumplings must be immersed in boiling water all the time during cooking.


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)




Friday, December 10, 2010 - 4:57pm


Related Cooking Videos