How to make Bak Chang/ Rice Dumpling - A culinary tradition worth keeping!

Scroll down for ingredients Happy Dumpling Festival! We still have vivid childhood memories of our mum, Anne making hundreds of bak chang every Dumpling Festival, back in her Klang kitchen. However, it is something she hadn't done for many years. We are happy she decided to make some this year!
Her Bak Chang is the Hokkien version where the glutinous rice is dark in colour, but it also has salted egg in it which is more of a Cantonese tradition. Bak Chang is not easy to make as the ingredients have so many elements to it, and the wrapping of the dumpling is challenging. The rice needs to be compacted well enough so that everything stays together like a true bundle of joy! As with many things, it does get easier with practice though. Hope you enjoy this video.
Ingredients (to make 20 dumplings)
Bamboo leaves 40 pcs
Reed string 20 pcs
(You will need to get extra as some might have holes in them or tear in the process of wrapping)
- Soak leaves and string for 2 hours
- Then, boil leaves for 10 minutes
RICE:
Glutinous Rice 1kg
Small onions 100g - chop finely
Five Spice powder 1 tsp
Light soy sauce 1 tbsp
Black soy sauce 2 tbsp (more if you prefer darker coloured rice)
Oyster sauce 2 tbsp
Chinese cooking wine 1tbsp
Salt 2 tsp (adjust to taste)
Sugar 1 tsp (adjust to taste)
White pepper 1 tsp (adjust to taste)
PORK:
Pork Belly 500g - Cut off thick skin on top, and cut into pieces. Size depending on your preference
Marinate pork overnight or for at least 6 hrs in:
Light soy sauce 2 tbsp
Black soy sauce 1 tbsp
Oyster sauce 1 tbsp
Sesame oil 1 tsp
Chinese cooking wine 1 tsp
Salt 1/2 tsp
Sugar 1 tsp
White pepper - a dash
CHESTNUT FILLING:
Small onions 60g, Garlic 40g - chop finely
Chestnuts 20 large pcs (or 40 small) - soak overnight, clean and boil for 20 mins
Pre-cooked Chinese Mushrooms 20 pcs (watch video under Food Preparation playlist)
Tong Chai 50g - wash well to remove excess salt, soak for 30 mins, chopped finely
Dried Prawns 100g - soak for 30 minutes
Light soy sauce 1 tsp
Black soy sauce 1/2 tsp
Oyster sauce 1 tbsp
Chinese cooking wine 1 tbsp
Juices from Pre-cooked Chinese Mushrooms (about 2-3 tbsp)
Salt 1 tsp
Sugar 1 tsp
White pepper 1/4 tsp
SALTED EGGS:
Salted duck eggs 10
- Scrape off charcoal layer, crack open egg for the yolk
- Egg whites can be used for steamed egg or omelette but remember its already salty!
- Wash yolks well to remove odour
- Halve the yolks

[@taufiq051]

I just love to eat this . Thanks.

[@AnneSoosayCooks]

It’s my pleasure to share this recipe. We love it too 😊

[@alanhomecooking_recipe]

So grateful for your step by step guidance 🙏🏻🙏🏻🙏🏻

[@AnneSoosayCooks]

Our pleasure to share 💗 Hope you enjoy lots of yummy bak chang this Dumpling Festival!

[@ivyng4226]

I also learn from yr recepies, fast n good skill

[@AnneSoosayCooks]

Thank you so much for your kind words, Ivy 💗

[@DigitallyResurrected]

This is the best Bak Chang video!

[@AnneSoosayCooks]

DigitallyResurrected Thank you so much! Glad you like it ❤️

[@kviv2096]

OMG THIS IS AMAAAAAZING!!

[@AnneSoosayCooks]

Kitty Kitty Thank you so much! ❤️

[@petermichael7418]

Power stuff Aunty Anne...I'm gonna try this... hehe..♥️

[@AnneSoosayCooks]

Peter Michael Thanks great, Peter! Hope you enjoy it! 👏🏼👏🏼👏🏼

[@tlee5687]

Yummy.....

[@AnneSoosayCooks]

Thank you 😊

[@ivyng4226]

Back again just Wan to know how to get glutinous rice QQ n rice must soak? Thanks you

[@AnneSoosayCooks]

Hi Ivy, yes you need to soak the glutinous rice overnight, or at least for 6 hours. To get the rice QQ you must not over boil the Bak Chang. Don’t boil for too long, as once the rice is overcooked you will lose the QQ texture.

[@ivyng4226]

@@AnneSoosayCooks Thanks for yr reply , normally 1kg bakzhang boil how Long , thanks yr sharing 👍

[@ivyng4226]

Bak chang n Kee Chang is the same boil timing ?, normally 1kg I boil 2 n half hr ?

[@Kaja_Grim]

ANYONE KNOW WHAT IS "TONG CHAI" ? IS THAT SALTED WHITE RADISH/ DAIKON ?

[@nacylim4442]

Aunty Anne, before you release your bak chang on youtube, my niece did her own earlier but spoil the next day even though she hang it to drip off the water , any reason why? Tq

[@AnneSoosayCooks]

Nacy Lim Good morning! It is very unusual for the bak chang to be spoilt the next day as it is cooked so thoroughly during the boiling process. Possibilities of it getting spoilt so quickly could be: 1. She marinated the meat too early and left it sitting out in room temperature for a long time before wrapping the bak chang. 2. The bak chang filling was not cooled down properly. It was hot when she wrapped it, and it was left sitting for a few hours before cooking the bak chang. That would enable bacteria to multiply. 3. She did not allow cooked bak chang to cool down properly, and kept them in covered container overnight. Hope that helps 😊

[@nacylim4442]

@@AnneSoosayCooks tqvm Aunty Anne. Your recipe very easy to follow especially for me as a beginner,will try to do some of your recipe soon👍☺🙏

[@AnneSoosayCooks]

Nacy Lim You are most welcome! I am Glad you find my videos helpful. Enjoy trying them out 💗