Cantonese Bak Chang

Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang!
The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have ingredient for the Cantonese Bak Chang.
Together with the fried dried shrimp, mushrooms, chestnuts, dried scallops, dried oysters and the classic salted egg yolk, every mouthful of this Bak Chang is sure to give you a burst of traditional flavour that we all love with our rice dumplings.
This recipe completes the series of recipes we wanted to share with you for the Dragonboat Festival this year. Be sure to post or send us photos of how your rice dumplings have turned out, and let us know what other recipes you would like us to feature next round!
#themeatmensg #simple #delicious

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500g glutinous rice
300g pork belly
12salted egg yolks
12dried scallops (soaked for 30 minutes)
12dried oysters (soaked for 30 minutes)
12small dried Chinese mushrooms (soaked for 30 minutes)
12small dried chestnuts
100g mung beans
tsp salt
50g dried shrimp
50g shallots (minced)
30g garlic (minced)
4tbsp oil
tsp salt
2tbsp Hua Tiao wine
1tbsp light soya sauce
½tbsp dark soya sauce
1tsp 5 spice powder
24Bamboo leaves
Hemp strings
Marinade for pork:
½tsp sugar
½tbsp light soya sauce
1tsp 5 spice powder
2tsp Hua Tiao wine
2tsp ginger juice
2tsp oyster sauce
tsp white pepper
1tsp sesame oil



Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.
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Wash 500g glutinous rice until the water runs clear. Place glutinous rice in water and soak it overnight. Drain rice before use.
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Cut 300g pork into 1 inch chunks. Add ½ tsp sugar, ½ tbsp light soya sauce, 1 tsp 5 spice powder, 2 tsp Shaoxing wine, 2 tsp ginger juice, 2 tsp oyster sauce, ⅛ tsp white pepper and 1 tsp sesame oil. Cover and marinate overnight in the fridge.
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Soak 12 dried chestnuts overnight in water. After the soaking period, remove the brown membrane in the slits. Cook it in simmering water for 45 minutes. Drain and set aside.
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Soak 100g mung beans for minimum for 2 hours.
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Heat up 1 tbsp oil in wok. Fry the drained mung beans. Season with 1/8 tsp salt and glaze with 1 tbsp Hua Tiao wine.
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Soak dried scallops and oysters in water for 30 minutes, drain and set aside.
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Remove the hard stem from 12 small softened mushrooms. Set aside.
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Heat 3 tbsp oil in a wok, fry dried shrimp until crispy.
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Drain and set aside shrimp but retain the oil in the wok.
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In the same oil, saute 50g minced shallots and 30g minced garlic until fragrant.
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Add in 1½ tsp salt with the drained glutinous rice and stir fry until evenly mixed.
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Season it with 2 tbsp light soya sauce, 1 tbsp dark soya sauce and 1 tsp 5 spice powder. Glaze with 2 tbsp Hua Tiao wine.
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Stir fry until it's well mixed, transfer to bowl and set aside to cool.
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To wrap, overlap 2 bamboo leaves and fold it into a cone.
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Fill the cone with 1 tbsp glutinous rice.
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Fill it with one piece of each for the marinated pork, salted egg yolk, dried scallop, dried oyster, mushroom, chestnut and 1 tsp of mung beans and ½ tsp dried shrimp.
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Cover the filling with glutinous rice. Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until all the rice and filling are used.
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Boil the rice dumplings fully submerged in water for 2½ to 3 hours.
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Once it is done, remove the rice dumplings from the water. Hang it up to air dry for at least one hour before it is ready to be eaten.
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