28 May, 2009

Kiam Bak Chang ( Savoury Dumplings )

I love Bak Chang very much especially the fresh one. In Colorado Springs, we can get frozen Bak Chang with no expired date from the Asian supermarket, but I dare not try it!

Today is the " Tuan Wu Jie" and I decided to make Bak Chang.

Eventhough this is my 1st time doing Bak Chang, the result came out fantastic! ( Only the wrapping wasn't as nice )


Glutinous Rice :-
  • 1000g glutinous rice

  • 2 tbsp cooking oil

  • 1 tbsp five spice powder

  • 1-2 tbsp dark soy sauce

  • 1 tsp light soy sauce
Bamboo leaves and raffia string for wrapping

  • 400 - 600g belly pork

  • 100g dried mushroom

  • 200g dried chestnuts

  • 10 salted egg yolks

  • 100g dried prawn

  • 1 cube chicken stock granules
Seasoning for Filling:-
  • 2 tbsp five spice powder

  • 1 tsp salt

  • 2 tsp sugar

  • 1/1 tsp pepper

  • 1 tbsp rice wine

  • 3 tsp dark soy sauce

  • 3- 5 tbsp oil

  • 3 cloves garlic

  • 6 shallots

Soak the bamboo leaves overnight

Wash and soak the glutinous rice overnight as well

Steps to prepare the glutinous rice the next day.

1. Mix glutinous rice with the rice seasoning.
2. Stir well with hand
3. Pour into wok and stir fry until heated through.
4. Removed from wok and set a side prepared to use for wrapping the Bak Chang.

Steps for Bak Chang fillings

Boil the salted eggs and separate the egg yorks. Set them aside for wrapping the Bak Chang later.( Please use the fresh salted eggs. The salted eggs I got from Asian market wasn't fresh )

Soak the dried mushroom with boilling water until soft. You can cut the bigger size mushroom into half

Soak the dried shrimp in warm water and then drain away the water.

Soak in boiling water until the chestnuts became soft.
After all, I start frying all the ingredients for filling except glutinous rice and egg yolk.

1. Heat up the wok with cooking oil. Add in finely chopped garlic.
2. After the garlic turns golden brown, add in dried prawn. Stir fry until
golden colour

3. Add in pork, mushroom and chestnut into the wok.

4. Pour in 1 cup of water and add in all seasonings.

( Option : You can marinate the pork with all seasoning in advance and then
just add water after adding in the pork, Mushroom and Chestnuts )

Stir fry until cooked.

Oopss! I forgot to add in shopped onion in step 1, please add in your onion in step 1.

If you have a ready made fry onion, you can add in after step 4.

Bak Chang filling is ready to use.

Steps for wrapping Bak Chang

Today is my 1st time wrapping Bak Chang and I learn it from YouTube. I did well until step 3 but not the final wrapping using raffia string.
1. Take two bamboo leaves, make them overlap slightly and fold into a conical
Put 1 tsp rice into the funnel base.

2. Add 1 tbsp filling and a piece of salted egg yolk into it.

3. Cover with some rice. Fold the leaves over the rice to form a triangular prism.

4. Tie with raffia string and hang it up.

After wrap all the Bak Chang, boil a large pot of water and add in 2-3 tsp salt. Drop the bundles of dumplings in and boil for 3 hours over medium slow fire.

Top constantly with boiling water to maintain level of water at all time.

When cooked, removed the dumplings and hang to dry. I put a plate at the bottom of the Chang to hold the dripping water.


Lily said...

Wow! Your bak chang looks nice! Don't worry about the wrapping... It took me 3 attempts to get the string around the right angle... :) I used a pressure cooker to boil them, took me 1 hour, & it was already very tender... Note of advise, you can also boil the chestnuts a bit... Makes it tender faster... :)

juruteknik said...

omg, u did Bak Zhang ! u really did it...so pandai, give u a "tabet" !!!

不一样的天空 said...

Lily, I did boiled the chestnuts more then 1 hour but still feel a big hard.But will try again next round :)

Ooi,If not, you send to me kah? Haha!Anyway, I wish next round no need to do moon cake pula and manage to celebrate it in Malaysia.

Little Corner of Mine said...

Wow, very good, can make bak chang also.