Bak Chang for Dumpling Festival – Royal Golden Grain Thai Glutinous Rice


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


  • 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


  1. Soak the bamboo leaves and reed string into boiling water for at least 15 minutes. Rinse and set aside.
  2. Rinse the glutinous rice and soak it in water for at least 2 hours or overnight. Drain the rice before using.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat the process with the remaining ingredients until all the bak chang are assembled.
  9. 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.
  10. 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!