Cantonese Bak Chang

Mains

Poultry

Rice

Sides/Snacks

About
Ingredients
Steps

About
Ingredients
Steps

About
Ingredients
Steps

Easy Level:

Slightly less easy

Cook Time:

5 Hrs

Servings:

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!

Ingredients

Adjust Servings

US / Metric

0.00

Glutinous rice, soaked overnight

0.00

Glutinous rice, soaked overnight

0.00

Pork belly

0.00

Pork belly

Prepare Fillings

0.00

Dried chestnuts, soaked overnight

0.00

Dried chestnuts, soaked overnight

0.00

Mung beans, soaked for 2 hours

0.00

Mung beans, soaked for 2 hours

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

Dried Chinese mushrooms, soaked for 30 minutes

0.00

Dried Chinese mushrooms, soaked for 30 minutes

0.00

Salted egg yolks

0.00

Salted egg yolks

0.00

tsp

Salt

0.00

tsp

Salt

0.00

Dried shrimp

0.00

Dried shrimp

0.00

Shallots, minced

0.00

Shallots, minced

0.00

Garlic, minced

0.00

Garlic, minced

0.00

tbsp

Oil

0.00

tbsp

Oil

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tbsp

Hua Tiao wine

0.00

tbsp

Hua Tiao wine

0.00

tbsp

Light soya sauce

0.00

tbsp

Light soya sauce

0.00

tbsp

Dark soya sauce

0.00

tbsp

Dark soya sauce

0.00

tsp

5-spice powder

0.00

tsp

5-spice powder

0.00

Bamboo leaves

0.00

Bamboo leaves

Hemp strings

Marinade for pork:

0.00

tsp

Ginger juice

0.00

tsp

Ginger juice

0.00

tbsp

Light soya sauce

0.00

tbsp

Light soya sauce

0.00

tsp

Oyster sauce

0.00

tsp

Oyster sauce

0.00

tsp

5-spice powder

0.00

tsp

5-spice powder

0.00

tsp

Sugar

0.00

tsp

Sugar

0.00

tsp

White pepper

0.00

tsp

White pepper

0.00

tsp

Hua Tiao wine

0.00

tsp

Hua Tiao wine

0.00

tsp

Sesame oil

0.00

tsp

Sesame oil

Steps

1

Cut pork into 1 inch chunks. Add ginger juice, light soya sauce, oyster sauce, 5-spice powder, sugar, white pepper, Hua Tiao wine and sesame oil. Mix well, cover and marinate overnight in the fridge.

Mark as completed

2

Wash glutinous rice until the water runs clear. Place glutinous rice in water and soak it overnight.

Mark as completed

3

Soak dried chestnuts and bamboo leaves separately overnight in water.

Mark as completed

4

The next day, use a sponge to lightly wipe the dirt off the bamboo leaves. Rinse and place in a container.

Mark as completed

5

Soak mung beans for a minimum of 2 hours.

Mark as completed

6

Soak dried Chinese mushrooms for 30 minutes, until soft.

Mark as completed

7

Remove brown membrane from soaked chestnuts in the slits. Boil in a pot of water for 45 minutes. Drain and set aside.

Mark as completed

8

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

Mark as completed

9

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

Mark as completed

10

In the same oil, saute minced shallots and minced garlic until fragrant.

Mark as completed

11

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

Mark as completed

12

Season it with light soya sauce, dark soya sauce and 5 spice powder. Glaze with Hua Tiao wine.

Mark as completed

13

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

Mark as completed

14

Heat up 1 tbsp oil in wok. Fry the soaked mung beans. Season with salt and glaze with Hua Tiao wine. Set aside to cool.

Mark as completed

15

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

Mark as completed

16

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

Mark as completed

17

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

Mark as completed

18

Fill the cone with 1 tbsp glutinous rice.

Mark as completed

19

Fill it with 1-2 pieces of marinated pork, ½ tsp dried shrimp, chinese mushroom, scallop, chestnut, oyster, salted egg yolk, 1 tsp of mung beans.

Mark as completed

20

Cover the filling with 1tbsp 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