Nyonya Bak Chang

Mains
Poultry
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

12

Our second installation for the Dragonboat festivities is on the localised Nyonya Bak Chang!
While the Bak Chang originated from China, over the years, Chinese immigrants living overseas have customised it to incorporate the local tastes and textures from the communities they have settled in.
The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people – it  combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite.  Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.
The sweet blue tinge in the rice from the blue pea flowers is a traditional Peranakan touch, that makes this dish not only good to eat but great to look at!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
glutinous rice
0.00
kg
kg
glutinous rice
0.00
g
g
dried dried blue pea flower (or 2 tbsp indigo blue coloring)
0.00
g
g
dried dried blue pea flower (or 2 tbsp indigo blue coloring)
0.00
ml
ml
hot water (omit if using indigo blue colouring)
0.00
ml
ml
hot water (omit if using indigo blue colouring)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
cooking oil
0.00
tbsp
tbsp
cooking oil

Filling:

0.00
g
g
pork shoulder (diced)
0.00
g
g
pork shoulder (diced)
0.00
g
g
dried mushrooms (soften)
0.00
g
g
dried mushrooms (soften)
0.00
g
g
sweet winter melon (diced)
0.00
g
g
sweet winter melon (diced)
0.00
g
g
shallots (sliced)
0.00
g
g
shallots (sliced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
ginger (smashed)
0.00
g
g
ginger (smashed)
0.00
stalk
stalk
spring onion
0.00
stalk
stalk
spring onion
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tbsp
tbsp
coriander powder
0.00
tbsp
tbsp
coriander powder
0.00
g
g
cekur ginger root (pounded)
0.00
g
g
cekur ginger root (pounded)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
Bamboo leaves
0.00
Bamboo leaves
Hemp strings
Hemp strings
0.00
Pandan leaves (5cm length)
0.00
Pandan leaves (5cm length)

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

Soak 10g of pea flower in 800ml hot water. Leave it to cool.
Soak 10g of pea flower in 800ml hot water. Leave it to cool.
Mark as completed

3

Wash 1kg glutinous rice until the water runs clear. Place drained 300g of glutinous in the cooled blue pea flower water. Place 700g glutinous rice in water. Soak both of it overnight. Drain rice before use.
Wash 1kg glutinous rice until the water runs clear. Place drained 300g of glutinous in the cooled blue pea flower water. Place 700g glutinous rice in water. Soak both of it overnight. Drain rice before use.
Mark as completed

4

Cut 40g softened mushrooms into fine dice. Mix in ½ tbsp sugar, 10g ginger and 1 stalk spring onion. Steam for 15 minutes. Discard spring onion and ginger. Set aside.
Cut 40g softened mushrooms into fine dice. Mix in ½ tbsp sugar, 10g ginger and 1 stalk spring onion. Steam for 15 minutes. Discard spring onion and ginger. Set aside.
Mark as completed

5

Marinate 500g diced pork belly with 1½ tsp dark soya sauce, 2 tbsp light soya sauce and ½ tsp salt for 15 minutes.
Marinate 500g diced pork belly with 1½ tsp dark soya sauce, 2 tbsp light soya sauce and ½ tsp salt for 15 minutes.
Mark as completed

6

Heat 3 tbsp oil.
Heat 3 tbsp oil.
Mark as completed

7

Fry 50g sliced shallots and 40g minced garlic until shallots are translucent. Add in 3 tbsp coriander powder, 1½ tsp white pepper and 40g pounded cekur root until fragrant.
Fry 50g sliced shallots and 40g minced garlic until shallots are translucent. Add in 3 tbsp coriander powder, 1½ tsp white pepper and 40g pounded cekur root until fragrant.
Mark as completed

8

Add in marinated diced pork belly and steamed diced mushrooms.
Add in marinated diced pork belly and steamed diced mushrooms.
Mark as completed

9

Season with ½ tsp salt and add in 150g finely diced candied winter melon. Leave the filling to cool.
Season with ½ tsp salt and add in 150g finely diced candied winter melon. Leave the filling to cool.
Mark as completed

10

Drain both the rice.
Drain both the rice.
Mark as completed

11

Mix 1 tsp salt with the drained blue pea coloured rice.
Mix 1 tsp salt with the drained blue pea coloured rice.
Mark as completed

12

Heat 2 tbsp oil. Fry 15g minced garlic until fragrant. Add in the rice and 2¼ tsp salt. Mix it well. Transfer to a plate and set aside.
Heat 2 tbsp oil. Fry 15g minced garlic until fragrant. Add in the rice and 2¼ tsp salt. Mix it well. Transfer to a plate and set aside.
Mark as completed

13

To wrap, overlap 2 bamboo leaves and fold it into a cone. Place 1 piece of pandan leave into the cone.
To wrap, overlap 2 bamboo leaves and fold it into a cone. Place 1 piece of pandan leave into the cone.
Mark as completed

14

Fill the cone with ½ tbsp blue pea coloured glutinous rice and 1 tbsp white glutinous rice. Add in some of the pork filling and cover with white glutinous rice. Place a strip of pandan leaf on it.
Fill the cone with ½ tbsp blue pea coloured glutinous rice and 1 tbsp white glutinous rice. Add in some of the pork filling and cover with white glutinous rice. Place a strip of pandan leaf on it.
Mark as completed

15

Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until all the rice and filling are used up.
Wrap over the bamboo leaves to form a pyramid and secure with hemp string. Repeat until all the rice and filling are used up.
Mark as completed

16

Boil dumplings in water for 2½ hours. Remove. Hang to dry for 30 minutes.
Boil dumplings in water for 2½ hours. Remove. Hang to dry for 30 minutes.
Mark as completed

More of what you like. Bookmark these recipes.

Beef
Halal
Hari Raya
Mains
One-pot
Pressure cooker
Rice
Beef
Mains
Noodles
Salad
15-min Hot Plate Steak
Airfryer
Beef
Mains
Sides/Snacks
Beef
One-pot
Rice
Airfryer
Korean
Poultry
Breakfast
Halal
Oven
Sides/Snacks
Vegan
Vegetarian