Bak Chang, also known as Zongzi, is a traditional Chinese dish typically enjoyed during the Dragon Boat Festival. Embark on a delightful culinary adventure that not only tantalizes your taste buds but also strengthens the bonds of family and tradition. Making Bak Chang is more than just a recipe—it’s a fun-filled activity that brings generations together, fostering laughter, storytelling, and cherished memories.
Here’s a recipe to make the delicious Bak Chang:
Yield : 13-15 dumplings
Ingredients:
- 25-30 bamboo leaves
- 3 cups glutinous rice
- 500g pork belly, cut into small cubes
- 4 dried shiitake mushrooms, soaked and chopped
- 1/4 cup dried shrimp, soaked
- 2 Chinese sausages (lap cheong), diced
- 4 salted duck egg yolks (optional)
- 1 packet of Happy Family peeled roasted chestnuts
- 2 tablespoons Happy Family light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Happy Family dark soy sauce (optional, for colour)
- 1 tablespoon Happy Family sesame oil
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- reed string
Instructions:
- Soak the bamboo leaves and reed string into boiling water for at least 15 minutes. Rinse and set aside.
- Rinse the glutinous rice and soak it in water for at least 2 hours or overnight. Drain the rice before using.
- In a pan, heat the vegetable oil over medium heat. Add the minced garlic and stir -fry until fragrant. Add the pork belly and cook until browned.
- Add the soaked dried shrimp, diced Chinese sausages, and shiitake mushrooms to the pan. Cook for a few minutes until the ingredients are slightly cooked. Stir in the soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, salt, five-spice powder and white pepper. Cook for another minute or until the ingredients are well combined. Remove from heat.
- Take two bamboo leaves and overlap them to form a cone shape. Place a small amount of glutinous rice at the bottom of the cone.
- Add a layer of the pork, mushroom, roasted chestnuts and sausage mixture on top of the rice. If desired, add a salted duck egg yolk in the center.
- Cover with more glutinous rice, pressing it down gently to ensure a firm filling. Fold the bamboo leaves over the rice to enclose the filling, forming a triangular shape. Use reed string to tie the dumpling securely.
- Repeat the process with the remaining ingredients until all the bak chang are assembled.
- Fill a large pot with water and bring it to a boil. Carefully place the bak chang in the boiling water and cook for about 2-3 hours over medium heat. Make sure the bak chang are fully submerged in the water during the cooking process.
- Remove the bak chang from the water and let them cool slightly before serving. You can enjoy them warm or at room temperature.
Note: Bak chang can be stored in the refrigerator for a few days. To reheat, steam them for about 10-15 minutes.
Enjoy the authentic flavours of homemade bak chang, a traditional delicacy that brings joy and cultural significance during the Dragon Boat Festival!
