Bak Chang – 肉粽

Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duan Wu Festival, which happens this weekend.

Wrapping Bak Chang takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you’re on the way to make a great one! In our recipe, we’ve added in dried oysters, to provide that added layer of flavor and depth. As this is our first attempt, there’s still lots for us to learn too, so share with us your versions of Bak Chang as well!

Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you!

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  • Servings: 25

  • Time: 3 hr 20 min

  • Skill: Hard



  2. 50 dried bamboo leaves

  3. 1 kg long grain glutious rice

  4. 20 dried chestnuts

  5. 80 g dried shrimp

  6. 20 dried shiitake mushrooms (medium)

  7. 20 dried oysters

  8. 500 g porkbelly

  9. 150 g shallots

  10. 200 ml oil

  11. 4 tbsp oyster sauce

  12. 1 tsp ghee


  14. 1 tsp five spice powder

  15. 1/2 tsp white pepper

  16. 1 tsp salt

  17. 2 tbsp dark soya sauce

  18. 1 tbsp chinese rice wine


  20. 1/2 tsp five spice powder

  21. 1/2 tsp white pepper

  22. 1 tsp salt

  23. 3 tbsp oyster sauce

  24. 1 tbsp sesame oil


  1. Add 50 bamboo leaves and strings into pot and soak overnight

  2. Soak 1 kg long grain glutinous rice overnight

  3. Soak 20 dried shiitake mushrooms overnight

  4. Soak 20 dried chestnuts overnight

  5. Soak 80g dried shrimp overnight

  6. Slice 500g pork belly into strips and add 1 tsp five spice powder, 1/2 tsp white pepper, 1 tsp salt, 2 tbsp dark soy sauce, 1 tbsp chinese rice wine, and marinate overnight

  7. Remove stems from mushrooms

  8. Peel inner skin of chestnuts

  9. Slice 150g shallots

  10. Add 200ml oil to pan

  11. Fry shallots til golden brown, and set the oil aside

  12. Fry dried shrimp n shallot oil

  13. Fry chestnuts til brown, then the mushrooms, then the dried oysters

  14. Add marinated pork to pan, and add half the fried shallots together with the rest of the ingredients

  15. Add 4 tbsp oyster sauce, 1/2 cup water from soaked dry shrimp

  16. 1/2 cup water from soaked shiitake mushrooms

  17. Let it braise for 20 mins

  18. Add remaining fried shallots to pan, then mix the drained glutinous rice

  19. Add 1/2 tsp five spice powder, and 1/2 tsp white pepper, 1 tsp salt, 3 tbsp oyster sauce, 1 tbsp sesame oil

  20. Clean and wipe bamboo leaves, then stack two leaves shiny side up to fold into a cone

  21. Fill glutinous rice halfway, then with porkbelly, chestnuts, mushrooms, dried shrimp, and oysters

  22. Add more glutinous rice til it's firmly packed, then fold it tightly into a pyramid shape, and tie it with bamboo strings

  23. Add 1 tsp ghee to a boiling pot of water, and put in the bak chang to cook for 3 hours