Cantonese Bak Chang

Mains
Poultry
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

12

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
glutinous rice
0.00
g
g
glutinous rice
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
salted egg yolks
0.00
salted egg yolks
0.00
dried scallops (soaked for 30 minutes)
0.00
dried scallops (soaked for 30 minutes)
0.00
dried oysters (soaked for 30 minutes)
0.00
dried oysters (soaked for 30 minutes)
0.00
small dried Chinese mushrooms (soaked for 30 minutes)
0.00
small dried Chinese mushrooms (soaked for 30 minutes)
0.00
small dried chestnuts
0.00
small dried chestnuts
0.00
g
g
mung beans
0.00
g
g
mung beans
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
dark soya sauce
0.00
tbsp
tbsp
dark soya sauce
0.00
tsp
tsp
spice powder
0.00
tsp
tsp
spice powder
0.00
Bamboo leaves
0.00
Bamboo leaves
Hemp strings
Hemp strings

Marinade for pork:

0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tspp
tsp
5 spice powder
0.00
tspp
tsp
5 spice powder
0.00
tsp
tsp
Hua Tiao wine
0.00
tsp
tsp
Hua Tiao wine
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil

Steps

1

Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.
Soak bamboo leaves overnight. The next day use a sponge to lightly wipe the dirt of it. Rinse and place in a container.
Mark as completed

2

Wash 500g glutinous rice until the water runs clear. Place glutinous rice in water and soak it overnight. Drain rice before use.
Wash 500g glutinous rice until the water runs clear. Place glutinous rice in water and soak it overnight. Drain rice before use.
Mark as completed

3

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.
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.
Mark as completed

4

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.
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.
Mark as completed

5

Soak 100g mung beans for minimum for 2 hours.
Soak 100g mung beans for minimum for 2 hours.
Mark as completed

6

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.
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.
Mark as completed

7

Soak dried scallops and oysters in water for 30 minutes, drain and set aside.
Soak dried scallops and oysters in water for 30 minutes, drain and set aside.
Mark as completed

8

Remove the hard stem from 12 small softened mushrooms. Set aside.
Remove the hard stem from 12 small softened mushrooms. Set aside.
Mark as completed

9

Heat 3 tbsp oil in a wok, fry dried shrimp until crispy.
Heat 3 tbsp oil in a wok, fry dried shrimp until crispy.
Mark as completed

10

Drain and set aside shrimp but retain the oil in the wok.
Drain and set aside shrimp but retain the oil in the wok.
Mark as completed

11

In the same oil, saute 50g minced shallots and 30g minced garlic until fragrant.
In the same oil, saute 50g minced shallots and 30g minced garlic until fragrant.
Mark as completed

12

Add in 1½ tsp salt with the drained glutinous rice and stir fry until evenly mixed.
Add in 1½ tsp salt with the drained glutinous rice and stir fry until evenly mixed.
Mark as completed

13

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.
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.
Mark as completed

14

Stir fry until it's well mixed, transfer to bowl and set aside to cool.
Stir fry until it's well mixed, transfer to bowl and set aside to cool.
Mark as completed

15

To wrap, overlap 2 bamboo leaves and fold it into a cone.
To wrap, overlap 2 bamboo leaves and fold it into a cone.
Mark as completed

16

Fill the cone with 1 tbsp glutinous rice.
Fill the cone with 1 tbsp glutinous rice.
Mark as completed

17

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.
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.
Mark as completed

18

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.
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.
Mark as completed

19

Boil the rice dumplings fully submerged in water for 2½ to 3 hours.
Boil the rice dumplings fully submerged in water for 2½ to 3 hours.
Mark as completed

20

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.
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.
Mark as completed

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