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Hokkien rice dumpling - bak chang & brown rice savoury dumpling

Other
4 servings
15 min
20 min
Very Easy
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Ingredients

Number of serving: 4

Filling:

Seasoning:

Preparation

  • Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
  • Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
  • Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
  • Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
  • Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

Photos

Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling, photo 1
Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling, photo 2

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