Step by Step on How to Make Sticky Rice Dumpling (Bak Chang)

This year we decided to make our own Bak Chang (Sticky rice dumpling with bamboo leaf). I get the recipe from my mother-in-law.

 

1) 2kg Sticky rice
2) 45pcs Chestnut
3) 23pcs Mushroom - cut into half
4) 200g of Dry prawn
5) 92 pcs of Bamboo leaf
6) String
Soak ingredient 1 to 6 into water for about 3 to 4 hours than drain away the water except mushroom water to keep aside for later use.

7) 1kg 200g of Pork - cut into small pieces
8) Salted egg yolk - cut into half
9) 400g of Small red onion - slice into thin slice
10) Garlic, 5 spices powder, pepper, light soy, black soy & salt

Step 1: Deep fry red onion until golden brown, separate it from oil & put aside

Step 2: Stir fried the ingredient 2, 3,4 & 7 with ingredient 10 than keep it aside

Step 3: Stir fried the sticky rice with garlic, deep fried onion with ingredient 10. Sprinkle mushroom water from time to time to prevent the rice get too dry.

Step 4: 1st select 2 bamboo leaf than fold it into a cone shape. 2nd put & press some sticky rice at the bottom. 3rd put all ingredients that we fried in step 2 in. 4th fill & compress the reminding with sticky rice.

Step 5: This is hardest part, to fold & tie the bak chang. I can't explain it now, may be I will try to take video & post it in the blog in future.

Step 6: Put all bak chang into a big pot fill with water and boil it for at least 4 hours. After 4 hours hang the bak chang up to drip the water out.

Step 7: Enjoy......