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THE STORY OF MY HOME MAKE CHINESE BAK CHANG
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Step 1 : Preparing Bamboo leaves and hemp string
40 bamboo leaves/ 30-40 hemp string
I soak bamboo and hemp string for estimate 8 hours in water. Let's.....start cleaning.Next use a soft sponge to wipe any access dirt.Wipe it dry and set aside.
Step 2: Preparing - Marinate Glutinous rice
I soak bamboo and hemp string for estimate 8 hours in water. Let's.....start cleaning.Next use a soft sponge to wipe any access dirt.Wipe it dry and set aside.
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| I soak my bamboo leaves for overnight till soften |
Ingredient A
1 kg glutinous rice (wash and drain)
3 tablespoons of oyster sauce
2 tablespoons of dark soy sauce
1 tablespoon of five spice powder
2 tbsp Chinese Hua Teow wine
1 tsp salt
2 cups of water or 2 inches above glutinous rice
Direction
Mixed Ingredient A with glutinous rice , soak for 8 hours.
Note: Drain the remaining water aside before frying glutinous rice, if you do need it during frying glutinous rice ..just add little by little according to your own preference.
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| Wash glutinous rice until the water runs clear. Drain and set aside. |
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| Mixed Ingredient A with glutinous rice, soak for 8 hours. FRYING GLUTINOUS RICE  Add in mince shallot and mince dry prawn . saute until fragrant   Step 3: Preparing the fillings Ingredient
500 gm pork belly ( Cut into chunk size)
7- 10 salted eggs yoke
4-5 tbsp Cooking oil.
7 -10 pcs Japanese Mushroom (soak till soften )
15 pcs Chestnuts ( Soak till soften, removed the center brown skin)
80 g Black eye peas (Soak till soften and steam for 10 minutes)
Seasoning for Fillings
1 tbsp Chinese five spice powder
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1/2 tsp chicken stock granules
1/2 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
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Allow to cool, then segregate the ingredient into a bowl .
Step 4: We are ready to wrap.
Overlap 2 bamboo leaves and fold it into a cone shape.
Fill the cone with 1 tbsp heap glutinous rice, Slow slide glutinous rice to the side of cone and spread it side ways. Fill it with one piece of each pork, salted egg yolk, mushroom, chestnut and 1 tsp of black eyes pea.
Wah.. This is the happiest moment when I can spread how much I wanted too.
Cover the filling with glutinous rice. Wrap over the bamboo leaves to form a pyramid shape and ensure there are no holes and secure with hemp string make sure there are no holes otherwise it may leak.
Repeat until all glutinous rice and filling are used. I managed t0 make 14 pieces.
Overlap 2 bamboo leaves and fold it into a cone shape.
Fill the cone with 1 tbsp heap glutinous rice, Slow slide glutinous rice to the side of cone and spread it side ways. Fill it with one piece of each pork, salted egg yolk, mushroom, chestnut and 1 tsp of black eyes pea.
Wah.. This is the happiest moment when I can spread how much I wanted too.
Cover the filling with glutinous rice. Wrap over the bamboo leaves to form a pyramid shape and ensure there are no holes and secure with hemp string make sure there are no holes otherwise it may leak.
Repeat until all glutinous rice and filling are used. I managed t0 make 14 pieces.
Step 5: We are ready to steam:
Using a pressure cooker fill in sufficient water bring to boil, add 2 tbsp oil.
Once water boils, add in dumplings fully submerged in water est 2 inches above dumpling Closed the lid, counting as and when the top knob starts to rise up and pressure cook for 30-35 minutes.
Once it is done, remove the glutinous rice dumplings from the water.
Hang it up till all the water drips dry for at least one hour before nom nom ..makan.
