This year we decided to make our own Bak Chang (Sticky rice dumpling with bamboo leaf). I get the recipe from my mother-in-law.
1) 2kg Sticky rice
2) 45pcs Chestnut
3) 23pcs Mushroom - cut into half
4) 200g of Dry prawn
5) 92 pcs of Bamboo leaf
6) String
Soak ingredient 1 to 6 into water for about 3 to 4 hours than drain away the water except mushroom water to keep aside for later use.
7) 1kg 200g of Pork - cut into small pieces
8) Salted egg yolk - cut into half
9) 400g of Small red onion - slice into thin slice
10) Garlic, 5 spices powder, pepper, light soy, black soy & salt
Step 1: Deep fry red onion until golden brown, separate it from oil & put aside
Step 2: Stir fried the ingredient 2, 3, 4 & 5 with ingredient 10 than keep it aside
Step 3: Stir fried the sticky rice with garlic, deep fried onion with ingredient 10. Sprinkle mushroom water from time to time to prevent the rice get too dry.
Step 4: 1st select 2 bamboo leaf than fold it into a cone shape. 2nd put & press some sticky rice at the bottom. 3rd put all ingredients that we fried in step 2 in. 4th fill & compress the reminding with sticky rice.
Step 5: This is hardest part, to fold & tie the bak chang. I can't explain it now, may be I will try to take video & post it in the blog in future.
Step 6: Put all bak chang into a big pot fill with water and boil it for at least 4 hours. After 4 hours hang the bak chang up to drip the water out.
Step 7: Enjoy......
