date: 2020-08-25T06:50:29.017Z image: https://img-global.cpcdn.com/recipes/a3ebeff9b5ac6502/751x532cq70/bak-chang-rice-dumplings-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/a3ebeff9b5ac6502/751x532cq70/bak-chang-rice-dumplings-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/a3ebeff9b5ac6502/751x532cq70/bak-chang-rice-dumplings-recipe-main-photo.jpg author: Genevieve Lambert ratingvalue: 4.1 reviewcount: 33756 recipeingredient: - "40 pcs fresh bambu leaf" - "500 gm glutinous rice soak in water over night" - "200 gm Dried lotus seeds soak in warm water for 30min" - "200 gm Dried shiitaki mushrooms soak in warm water for 30min" - "200 gm dried shrimps" - "3 Chinese sausages slice into thin slices" - "20 long strings 30cm to 40cm" - " Wok sauce ingredients" - "0.5 dl sesame oil" - "1 dl dark mushrooms soya" - "2 tablespoon light soya sauce" - "2 tablespoon oyster sauce" - "2 sweet soya sauce" - "1 tablespoon white pepper" - " Boiling needs" - " Rice cooker or 5 liter pot and stove" - "4 liter water" recipeinstructions: - "Strain out all water from rice, lotus seeds and shiitaki mushrooms." - "Heat up the frying pan, add in sesame oil and continue add in the glutinous rice, lotus seeds, mushrooms and dried shrimps. Stir well until all combine. (keep the Chinese sausages, will use it later on wrapping part)" - "Then pour in all the sauce ingredients. Wok a while around 8min. Then put it a side." - "Time to start wrap the rice in the bambu leaf. Put 2 leaves together and twist into cone shape. Take first spoon of the wok rice put into the bambu cone then add in the sausages slices then cover up again with another 2 spoon of wok rice." - "Wrap it over then use the string to tight it up. After all done. Boiled up the water in the pot. Add in all the dumplings into the pot, in hight heat for 2 hours boiling, then is ready." categories: - Recipe tags: - bak - chang - rice katakunci: bak chang rice nutrition: 253 calories recipecuisine: American preptime: "PT38M" cooktime: "PT60M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, bak chang (rice dumplings). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious. Bak Chang (rice dumplings) is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes yummy. Bak Chang (rice dumplings) is something which I've loved my whole life. They're fine and they look fantastic. Buy Groceries at Amazon & Save. The Bak Chang or Zhong in Cantonese and Zhang in Hokkien. These are glutinous rice dumplings stuffed with various fillings, wrapped in bamboo or lotus leaves. They can be triangle shaped, square or round. To get started with this particular recipe, we must first prepare a few components. You can have bak chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you cook it. ##### The ingredients needed to make Bak Chang (rice dumplings): 1. Get 40 pcs fresh bambu leaf 1. Get 500 gm glutinous rice (soak in water over night) 1. Get 200 gm Dried lotus seeds (soak in warm water for 30min) 1. Make ready 200 gm Dried shiitaki mushrooms (soak in warm water for 30min) 1. Make ready 200 gm dried shrimps 1. Get 3 Chinese sausages (slice into thin slices) 1. Make ready 20 long strings (30cm to 40cm) 1. Take Wok sauce ingredients 1. Prepare 0.5 dl sesame oil 1. Make ready 1 dl dark mushrooms soya 1. Prepare 2 tablespoon light soya sauce 1. Prepare 2 tablespoon oyster sauce 1. Make ready 2 sweet soya sauce 1. Get 1 tablespoon white pepper 1. Prepare Boiling needs 1. Get Rice cooker or 5 liter pot and stove 1. Take 4 liter water Cook with Instant Pot: Fill half the inner pot with water. Press [SAUTE] and bring water to a boil. Bak Chang @ Chinese Rice Dumpling Ready for Boiling. Final cooking: Put in all the tied dumplings into a huge pot of boiling water, submerged totally in the water. ##### Instructions to make Bak Chang (rice dumplings): 1. Strain out all water from rice, lotus seeds and shiitaki mushrooms. 1. Heat up the frying pan, add in sesame oil and continue add in the glutinous rice, lotus seeds, mushrooms and dried shrimps. Stir well until all combine. (keep the Chinese sausages, will use it later on wrapping part) 1. Then pour in all the sauce ingredients. Wok a while around 8min. Then put it a side. 1. Time to start wrap the rice in the bambu leaf. Put 2 leaves together and twist into cone shape. Take first spoon of the wok rice put into the bambu cone then add in the sausages slices then cover up again with another 2 spoon of wok rice. 1. Wrap it over then use the string to tight it up. After all done. Boiled up the water in the pot. Add in all the dumplings into the pot, in hight heat for 2 hours boiling, then is ready. Bak Chang @ Chinese Rice Dumpling Ready for Boiling. Final cooking: Put in all the tied dumplings into a huge pot of boiling water, submerged totally in the water. Then take out and hang it to dry. Bak Chang @ Chinese Rice Dumpling. They've got pork rice and chicken rice dumplings, both with or without salted egg yolk. So that's going to wrap this up with this exceptional food bak chang (rice dumplings) recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!