Bak Chang

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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Ingredients

Adjust Servings
50dried bamboo leaves
1kg long grain glutious rice
20dried chestnuts
80g dried shrimp
20dried shiitake mushrooms (medium)
20dried oysters
500g porkbelly
150g shallots
200ml oil
4tbsp oyster sauce
1tsp ghee
SEASONING FOR PORK BELLY
1tsp five spice powder
½tsp white pepper
1tsp salt
2tbsp dark soya sauce
1tbsp chinese rice wine
SEASONING FOR RICE
½tsp five spice powder
½tsp white pepper
1tsp salt
3tbsp oyster sauce
1tbsp sesame oil

Directions

1.

Add 50 bamboo leaves and strings into pot and soak overnight
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2.

Soak 1 kg long grain glutinous rice overnight
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3.

Soak 20 dried shiitake mushrooms overnight
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4.

Soak 20 dried chestnuts overnight
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5.

Soak 80g dried shrimp overnight
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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
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7.

Remove stems from mushrooms
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8.

Peel inner skin of chestnuts
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9.

Slice 150g shallots
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10.

Add 200ml oil to pan
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11.

Fry shallots til golden brown, and set the oil aside
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12.

Fry dried shrimp n shallot oil
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13.

Fry chestnuts til brown, then the mushrooms, then the dried oysters
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14.

Add marinated pork to pan, and add half the fried shallots together with the rest of the ingredients
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15.

Add 4 tbsp oyster sauce, 1/2 cup water from soaked dry shrimp
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16.

1/2 cup water from soaked shiitake mushrooms
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17.

Let it braise for 20 mins
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18.

Add remaining fried shallots to pan, then mix the drained glutinous rice
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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
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20.

Clean and wipe bamboo leaves, then stack two leaves shiny side up to fold into a cone
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21.

Fill glutinous rice halfway, then with porkbelly, chestnuts, mushrooms, dried shrimp, and oysters
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22.

Add more glutinous rice til it's firmly packed, then fold it tightly into a pyramid shape, and tie it with bamboo strings
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23.

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