Authentic and Delicious Bak Chang Recipe: A Step-by-Step Guide

Ingredients

3 cups of glutinous rice
24 pieces of dried bamboo leaves
1 cup of dried shiitake mushrooms
1 cup of dried shrimp
1 pound of pork belly, cut into small cubes
1/2 cup of soy sauce
1/4 cup of oyster sauce
2 tablespoons of sugar
1 tablespoon of white pepper
1/4 cup of Chinese cooking wine
6 salted egg yolks, cut in half
1/2 cup of split green peas
5 cloves of garlic, finely chopped
1 tablespoon of sesame oil
1/2 cup of cooking oil
1/4 cup of cornstarch

Steps and instructions

Soak the glutinous rice, dried bamboo leaves, dried shiitake mushrooms, and dried shrimp in separate bowls of water overnight.
Drain the glutinous rice and mix it with the sesame oil. Set aside.
Drain the shiitake mushrooms and shrimp, then finely chop them along with the pork belly.
Heat the cooking oil in a large pan over medium heat. Add the garlic and cook until fragrant.
Add the chopped pork belly, shiitake mushrooms, and shrimp into the pan. Cook for about 10 minutes or until the pork is browned.
Add the soy sauce, oyster sauce, sugar, white pepper, and Chinese cooking wine to the pan. Stir to combine and cook for another 5 minutes. Remove from heat and allow the mixture to cool.
Boil the split green peas until tender. Drain and set aside.
Lay out two bamboo leaves, one on top of the other. Place a scoop of rice in the center, followed by a spoonful of the pork mixture, a piece of salted egg yolk, and some green peas. Cover with another scoop of rice.
Wrap the leaves around the rice, folding in the sides and tying with kitchen string.
Repeat the process with the remaining ingredients.
Place the wrapped bak chang in a large pot. Fill with water until the bak chang are fully submerged. Cover the pot and bring to a boil. Reduce the heat to a simmer and cook for about 2 hours.
Remove the bak chang from the pot and allow them to cool before unwrapping and serving.

Tools for making

Large pot - For boiling the Bak Chang
Kitchen string - To tie the bamboo leaves and secure the Bak Chang
Large pan - For cooking the filling mixture
Sharp knife - For chopping ingredients
Bowls - For soaking the glutinous rice, dried bamboo leaves, dried shiitake mushrooms, and dried shrimp
Spatula - For stirring and mixing the filling
Kitchen twine - For tying the Bak Chang
Strainer - For draining the soaked ingredients
Cutting board - For preparing the ingredients
Measuring cups and spoons - For accurate measurement of ingredients

Recipe variations

Vegetarian/Vegan Option: Replace the pork belly with diced tofu or tempeh, and omit the dried shrimp. Use vegetable broth or soy sauce for flavoring.
Chicken Bak Chang: Substitute the pork belly with boneless chicken thighs or breasts, diced.
Beef Bak Chang: Use beef stew meat, thinly sliced, instead of pork belly.
Seafood Bak Chang: Add peeled and deveined shrimp, scallops, or diced fish fillets to the filling mixture.
Sweet Bak Chang: Replace the savory filling with a sweet one by using ingredients like red bean paste, lotus paste, or sweetened mung bean paste.
Gluten-Free Bak Chang: Substitute the glutinous rice with sticky rice or another gluten-free grain variety.
Spicy Bak Chang: Add chopped chili peppers or a spicy sauce to the filling mixture for a spicy twist.
Mushroom Lover's Bak Chang: Increase the amount of shiitake mushrooms or add other types of mushrooms like oyster mushrooms or wood ear mushrooms.
Herb-infused Bak Chang: Incorporate herbs like pandan leaves, bay leaves, or curry leaves into the cooking process for a fragrant flavor.
Smoky Bak Chang: Wrap the bak chang in banana leaves or lotus leaves instead of bamboo leaves for a smoky aroma.

Recipe overview

Bak Chang, also known as Zongzi, is a traditional Chinese dish that is often enjoyed during the Dragon Boat Festival. This delicious and hearty delicacy consists of sticky rice filled with savory ingredients such as pork, mushrooms, and salted egg yolk, all wrapped up in bamboo leaves and boiled to perfection. The result is a flavorful and satisfying meal that beautifully showcases the richness and complexity of Chinese cuisine. This recipe will guide you step-by-step through the process of making Bak Chang at home. From preparing the filling to wrapping and boiling the dumplings, you'll find that while it requires some effort, the end result is undoubtedly worth it. Enjoy the process and the tasty outcome!

Common questions

How long should I soak the glutinous rice and other ingredients?
Soak the glutinous rice, dried bamboo leaves, dried shiitake mushrooms, and dried shrimp in separate bowls of water overnight.
Can I substitute the pork belly with a different cut of meat?
Yes, you can use other cuts of pork such as pork shoulder or pork loin as a substitute for pork belly.
How do I know when the pork is fully cooked?
The pork should be cooked until it turns brown and is no longer pink in the center. Make sure to cook it for about 10 minutes or until it reaches an internal temperature of 145°F (63°C).
Can I use fresh bamboo leaves instead of dried?
Dried bamboo leaves are traditionally used for making Bak Chang as they are more pliable and easier to work with. However, if you have access to fresh bamboo leaves, you can blanch them briefly in boiling water to soften them before using.
What can I use as a substitute for Chinese cooking wine?
If you don't have Chinese cooking wine, you can use dry sherry or rice wine vinegar as a substitute. However, the flavor may be slightly different.
Can I freeze the Bak Chang?
Yes, you can freeze the cooked Bak Chang. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They can be kept in the freezer for up to 3 months. To reheat, steam them for 10-15 minutes until heated through.

Serving dishes and utensils

Large pot - used for boiling the bak chang
Kitchen string - used for tying the bak chang
Bamboo leaves - used for wrapping the bak chang
Spoon - used for mixing ingredients and scooping rice
Chopping board - used for chopping ingredients
Knife - used for cutting ingredients
Pan - used for cooking the pork mixture
Bowls - used for soaking ingredients
Kitchen twine - used for tying the bamboo leaves
Colander - used for draining ingredients
Kitchen scissors - used for cutting and trimming bamboo leaves
String or rubber bands - used for securing the bamboo leaves while cooking
Serving platter - used for presenting and serving the bak chang

Origin stories

Bak Chang, also known as Zongzi, has a deep-rooted history dating back to the Chinese Warring States period. It's said to be associated with the famous poet Qu Yuan, who died by drowning himself in the Miluo River out of despair when his beloved Chu State fell. Out of respect and to prevent fish from eating his body, locals threw packets of rice wrapped in bamboo leaves into the river. Over time, this act evolved into the Dragon Boat Festival, where Bak Chang is traditionally made and eaten. This dish, a beautiful blend of textures and flavors, pays homage to the poet with every bite, reminding us of the rich cultural heritage it carries within its leaf-wrapped package.

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.