Authentic Filipino Machang (Sticky Rice Dumplings): A Step by Step Recipe Guide

Ingredients

2 cups of glutinous rice
1 cup of mung beans, soaked overnight
1/2 kg pork belly, cut into cubes
1/2 kg chicken, cut into cubes
1/2 cup of soy sauce
1/4 cup of oyster sauce
1/4 cup of sesame oil
1 tablespoon of sugar
4 cloves of garlic, minced
1 large onion, chopped
1 teaspoon of ground black pepper
5 pieces of dried shiitake mushrooms, soaked and sliced
4 pieces of chinese sausage, sliced
1/4 cup of chopped spring onions
1/4 cup of chopped cilantro
1/4 cup of chopped mint leaves
4 cups of chicken stock
Lotus leaves for wrapping, soaked in water until soft
String for tying

Steps and instructions

Soak glutinous rice and mung beans in separate bowls for at least 4 hours or overnight.
In a pan over medium heat, sauté garlic and onion in sesame oil until fragrant and onion becomes translucent.
Add the cubed pork belly and chicken to the pan. Cook until lightly browned.
Add the sliced chinese sausages and shiitake mushrooms to the pan. Stir well to combine.
Pour in the soy sauce, oyster sauce, and sprinkle sugar over the mixture. Stir well and let it simmer for a few minutes until the meat is fully coated with the sauce.
Drain the glutinous rice and mung beans then add them to the pan. Stir well to combine all the ingredients.
Pour in the chicken stock. Bring the mixture to a boil then reduce the heat to low. Let it simmer until the rice and beans become tender and the liquid is absorbed.
Add the chopped spring onions, cilantro, and mint leaves. Stir well to distribute the herbs evenly then remove the pan from heat.
Place a scoop of the cooked mixture onto a soaked lotus leaf. Fold the leaf to completely enclose the mixture and form a square packet. Secure the packet with a string.
Repeat the process until all of the mixture is used.
Steam the packets for about 2 hours until the flavors are fully infused.
Let the packets cool for a few minutes before serving.

Tools for making

Pan – For sautéing the ingredients.
String – To secure the lotus leaf packets.
Steaming Pot – To steam the Machang packets.
Soaking Bowls – For soaking the glutinous rice and mung beans.
Chopping Board – For chopping onions, garlic, spring onions, cilantro, and mint leaves.
Knife – To chop and slice the ingredients.
Measuring Cups – To accurately measure the ingredients.
Spatula or Wooden Spoon – For stirring the ingredients while cooking.

Recipe variations

Vegetarian Variation: Omit the pork belly and chicken, and replace them with tofu or tempeh for a meat-free version.
Seafood Variation: Add shrimp, squid, or fish fillets to the mixture for a seafood twist.
Spicy Variation: Include chopped chili peppers or add some chili flakes to the mixture for a spicy kick.
Vegetable Variation: Add your favorite vegetables such as carrots, peas, or bell peppers for added color and nutrients.
Coconut Milk Variation: Substitute part of the chicken stock with coconut milk for a richer and creamier flavor.
Smoky Variation: Add some smoked bacon or smoked sausage to give the dish a smoky flavor.
Gluten-Free Variation: Use gluten-free soy sauce and ensure all other ingredients are gluten-free certified.
Nutty Variation: Incorporate some toasted nuts like cashews or peanuts to add a crunchy texture.
Herb Variation: Experiment with different herbs such as basil, lemongrass, or dill to customize the flavor profile.
Sticky Rice Variation: Replace the glutinous rice with black or purple sticky rice for a unique visual appeal.

Recipe overview

Machang, also known as Zongzi, is a traditional recipe popular among Asian cultures, especially in Chinese, Filipino, and Taiwanese cuisines. This flavorful dish is a delightful mixture of glutinous rice, mung beans, pork belly, chicken, and Chinese sausage, all wrapped in a lotus leaf and steamed to perfection. The recipe is quite simple to follow, although it may take some time due to the soaking and steaming processes. The unique blend of ingredients in this dish creates a savory, hearty, and delicious meal that's sure to impress your family and friends. Get ready for a gastronomic journey as you dive into the taste of Asian tradition with this Machang recipe.

Common questions

Can I use regular rice instead of glutinous rice? It is best to use glutinous rice for Machang as it gives the dish a sticky and chewy texture. Regular rice will not achieve the same results.
Can I substitute the meats with other proteins? Yes, you can substitute the pork belly and chicken with other proteins like beef or shrimp according to your preference.
Can I omit the mung beans? Yes, you can omit the mung beans if you prefer a version of Machang without them. However, they add flavor and texture to the dish.
Can I use fresh lotus leaves instead of dried? Yes, you can use fresh lotus leaves if you have access to them. Make sure to wash them thoroughly and use them as wrapping for the packets.
Can I cook Machang without steaming? Steaming is an essential part of the cooking process for Machang as it helps to infuse the flavors and cook the ingredients evenly. It is recommended to steam the packets as instructed.
Can I make Machang ahead of time and reheat it? Yes, you can make Machang ahead of time and reheat it when ready to serve. Steaming it again for a few minutes will help to restore the flavors and texture.

Serving dishes and utensils

Steamer - A steamer is necessary to steam the lotus leaf packets.
Kitchen string - Kitchen string is needed to secure the lotus leaf packets before steaming.
Knife - A knife is essential for cutting the pork belly, chicken, and Chinese sausages into cubes.
Pan - A pan is used to sauté the garlic and onion, and cook the meat and other ingredients.
Bowl - Bowls are needed for soaking the glutinous rice and mung beans overnight.
Spoon - A spoon is used for stirring and mixing the ingredients in the pan.
Chopping board - A chopping board is necessary for cutting and preparing the ingredients.

Origin stories

Machang, also known as Zongzi, is a traditional Chinese dish made of sticky rice and various fillings wrapped in bamboo leaves. It has a rich historical background dating back to the Warring States period of China. The dish is typically prepared and consumed during the Dragon Boat Festival, which commemorates the life and death of the famous Chinese scholar Qu Yuan. Legend tells that Qu Yuan drowned himself in a river and the local people, who admired him, threw packets of rice into the water to prevent the fish from eating his body. These packets evolved into the Machang we know today. This comfort food delicacy has since traveled across borders and seas, finding a home in the culinary heritage of various Asian countries including the Philippines. The tradition of preparing and enjoying it has become a symbol of protection and a way to connect with a tale of loyalty and honor from ancient China.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.