Bak Chang

Mains
Pork
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

25

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!

Ingredients

Adjust Servings
US / Metric
0.00
dried bamboo leaves
0.00
dried bamboo leaves
0.00
kg
kg
long grain glutinous rice
0.00
kg
kg
long grain glutinous rice
0.00
dried chestnuts
0.00
dried chestnuts
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
dried shiitake mushrooms (medium)
0.00
dried shiitake mushrooms (medium)
0.00
dried oysters
0.00
dried oysters
0.00
g
g
porkbelly
0.00
g
g
porkbelly
0.00
g
g
shallots
0.00
g
g
shallots
0.00
ml
ml
oil
0.00
ml
ml
oil
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
ghee
0.00
tsp
tsp
ghee

Seasoning for Pork Belly

0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
dark soya sauce
0.00
tbsp
tbsp
dark soya sauce
0.00
tbsp
tbsp
chinese rice wine
0.00
tbsp
tbsp
chinese rice wine

Seasoning for rice

0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil

Steps

1

Add 50 bamboo leaves and strings into pot and soak overnight
Add 50 bamboo leaves and strings into pot and soak overnight
Mark as completed

2

Soak 1 kg long grain glutinous rice overnight
Soak 1 kg long grain glutinous rice overnight
Mark as completed

3

Soak 20 dried shiitake mushrooms overnight
Soak 20 dried shiitake mushrooms overnight
Mark as completed

4

Soak 20 dried chestnuts overnight
Soak 20 dried chestnuts overnight
Mark as completed

5

Soak 80g dried shrimp overnight
Soak 80g dried shrimp overnight
Mark as completed

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
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
Mark as completed

7

Remove stems from mushrooms
Remove stems from mushrooms
Mark as completed

8

Peel inner skin of chestnuts
Peel inner skin of chestnuts
Mark as completed

9

Slice 150g shallots
Slice 150g shallots
Mark as completed

10

Add 200ml oil to pan
Add 200ml oil to pan
Mark as completed

11

Fry shallots til golden brown, and set the oil aside
Fry shallots til golden brown, and set the oil aside
Mark as completed

12

Fry dried shrimp n shallot oil
Fry dried shrimp n shallot oil
Mark as completed

13

Fry chestnuts til brown, then the mushrooms, then the dried oysters
Fry chestnuts til brown, then the mushrooms, then the dried oysters
Mark as completed

14

Add marinated pork to pan, and add half the fried shallots together with the rest of the ingredients
Add marinated pork to pan, and add half the fried shallots together with the rest of the ingredients
Mark as completed

15

Add 4 tbsp oyster sauce, 1/2 cup water from soaked dry shrimp
Add 4 tbsp oyster sauce, 1/2 cup water from soaked dry shrimp
Mark as completed

16

1/2 cup water from soaked shiitake mushrooms
1/2 cup water from soaked shiitake mushrooms
Mark as completed

17

Let it braise for 20 mins
Let it braise for 20 mins
Mark as completed

18

Add remaining fried shallots to pan, then mix the drained glutinous rice
Add remaining fried shallots to pan, then mix the drained glutinous rice
Mark as completed

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
Add 1/2 tsp five spice powder, and 1/2 tsp white pepper, 1 tsp salt, 3 tbsp oyster sauce, 1 tbsp sesame oil
Mark as completed

20

Clean and wipe bamboo leaves, then stack two leaves shiny side up to fold into a cone
Clean and wipe bamboo leaves, then stack two leaves shiny side up to fold into a cone
Mark as completed

21

Fill glutinous rice halfway, then with porkbelly, chestnuts, mushrooms, dried shrimp, and oysters
Fill glutinous rice halfway, then with porkbelly, chestnuts, mushrooms, dried shrimp, and oysters
Mark as completed

22

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

23

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

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