date: 2020-07-15T22:03:18.629Z 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: Ernest Rodriquez ratingvalue: 4.8 reviewcount: 31790 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: 269 calories recipecuisine: American preptime: "PT15M" cooktime: "PT34M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, bak chang (rice dumplings). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. 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. Bak Chang (rice dumplings) is one of the most well liked of current trending meals in the world. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. They're fine and they look wonderful. Bak Chang (rice dumplings) is something that I've loved my entire life. To begin with this particular recipe, we must prepare a few ingredients. You can have bak chang (rice dumplings) using 17 ingredients and 5 steps. Here is how you can achieve that. ##### The ingredients needed to make Bak Chang (rice dumplings): 1. Get 40 pcs fresh bambu leaf 1. Take 500 gm glutinous rice (soak in water over night) 1. Take 200 gm Dried lotus seeds (soak in warm water for 30min) 1. Get 200 gm Dried shiitaki mushrooms (soak in warm water for 30min) 1. Prepare 200 gm dried shrimps 1. Get 3 Chinese sausages (slice into thin slices) 1. Make ready 20 long strings (30cm to 40cm) 1. Prepare Wok sauce ingredients 1. Prepare 0.5 dl sesame oil 1. Take 1 dl dark mushrooms soya 1. Prepare 2 tablespoon light soya sauce 1. Get 2 tablespoon oyster sauce 1. Prepare 2 sweet soya sauce 1. Make ready 1 tablespoon white pepper 1. Prepare Boiling needs 1. Get Rice cooker or 5 liter pot and stove 1. Make ready 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. ##### Steps 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 is going to wrap it up with this special food bak chang (rice dumplings) recipe. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!