How To Prepare Bamboo Leaves For Rice Dumplings | Bak Chang | Rice Dumplings Leaf | 如何处理竹叶 粽子叶

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[@Aprilbakes_sg]

Wow... Yummy... Thanks for this tutorial will definitely give it a try 😊

[@mamasoh1005]

Thank you for your comment 😁

[@gwapoo]

hi, does the bamboo leaves add some scent or flavor to the rice inside? does it lose its scents after boiled?

[@foodfeastfan]

Yes.. It has it leafy scent.. When cook.. The smell will fill ur kitchen.

[@avezan82]

I used fresh vacuum sealed leaves. Some were easily torn and some batch has more smaller leaves. It was frustrating. Wrapping is not easy. Some parcels were opened after cooking. Gaaaahhh! From morning until late in the afternoon I was making this on my own. I need an expert to supervise me 😂

[@foodfeastfan]

In the beginning will be tricky. When u open the vacuum pack.. U can soak them all in boiling hot water.. Then when they "plump up".. U need to pick out the torn ones first.. Then split the big and small leaves.. When u wrap can use one big one small.. When u make the cone with the leaves to hold the rice.. Do not poke or push the rice into the cone or else will be too tight when cooking as the rice will expand. When u wrapped up, u cannot tie too tightly, as long as the string can hold the dumpling.. No need to tie too tightly.. Also make sure ur raw glutinous rice are soaked well.. Cause it will plump up and won't plump up too much during cooking.. Mine used to tear during cooking.. So i learn too.. Continue trying... Never give up..

[@huangzb8060]

These leaves are not bamboo leaves！！！ These are reed leaves， 芦苇叶

[@foodfeastfan]

Omg... Is it?? Its labeled as bamboo leaves on the packaging