My 1st Attempt on Rice Dumpling - Bak Chang



1st Attempt

2nd Attempt



2nd Attempt

1st Attempt



Photo courtesy from DeQueen

Been a few years since I have been mumbling to learn how to make a Bak Chang from scratch, wrap them nicely too. And I have been wanting to get my hands on some recipes or even my grandmother's. Unfortunately, my grandmother have been producing kinda different results from what it used to taste. Maybe it is due to her, afraid to eat too saltier etc, resulting in worried about adding too much seasoning. And also an encouragement from my dear fren, she managed to coax me into trying the most difficult feat - Doing them!

I browse a bit, look at other people recipes and find tt it is either too much work, weird ingredients or I simply don't like the combi, I decided to come up with my own.

Bak Chang 

Rice - 1kg of glutinous rice (Soaked 2 hours and drained)

51/2 Tbsp Oyster Sauce

5Tbsp Lt Soy Sauce

5Tbsp Dark Soy Sauce

3Tbsp Sesame Oil

2Tbsp Fried Onion Oil 

2Tbsp 5-spice Powder

11/2Cup Dried Shrimps

5Tbsp Water

5Tbsp Pepper

Meat - 1kg of meat, cut into small cubes (can increase to 1.5kg if you prefer more meat than rice)

3Tbsp Sesame Oil

5Tbsp Oyster Sauce

5Tbsp Lt Soy Sauce

5Tbsp Dark Soy Sauce

2Tbsp Shaoxing Wine

1Tbsp Corainder Powder

2Tbsp Pepper

1Tbsp Cornflour

**Boil 4 Salted eggs, remove yolk and cut into 4s

1) Soaked 20 Medium sized Chinese mushroom and cut into halves

2) Marinate both rice and meat for at least 2-3 hours or day before

3) Soaked and boil dumplings leaves day before

4) Wipe dry dumpling leaves dry before wrapping

5) Wrap all dumplings and boil in a pot, with water covering the dumplings for 1hour