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Traditional Pork-filled rice dumplings (bak chang, or rou zongzi 肉粽)

Looking for something different to celebrate the Lunar New Year? Why not try traditional pork-filled rice dumplings!
Prep Time 15 mins
Cook Time 4 hrs 20 mins
Total Time 4 hrs 35 mins
Course Side Dish
Cuisine Chinese

Ingredients
  

  • 1/3 cup of glutinous rice washed, soaked overnight and drained
  • 2 bamboo leaves cleaned and soaked overnight

For the fillings:

  • 1- 2 small chunks of lean pork meat
  • 1 small chunk of fatty pork
  • 1 - 2 small chunks of chicken meat
  • 1/2 egg yolk from salted duck egg
  • 1 dried mushroom pre-soaked until soft (slice in half)
  • 1 thin slice of Chinese sausage
  • 1 chestnut
  • 1 tsp of preserved radishes chai por
  • some peanuts
  • some black eye beans
  • some dried shrimps
  • garlic diced
  • shallots diced

For the seasoning (to taste):

  • Chinese Five Spice
  • Soy sauce
  • Dark soy sauce for color
  • Sesame oil for fragrance, add in last when stir-frying
  • Oyster sauce
  • White pepper
  • Salt

Instructions
 

Day 1:

  • Clean and wash the glutinous rice and soak it overnight. Same process for the bamboo leaves.
  • In separate bowls, marinate pork meat & chicken meat with Chinese Five Spice, soy sauce, dark soy sauce, oyster sauce and white pepper for a few hours (or marinate in refrigerator if preparing the night before).

Day 2:

  • Stir frying (cook each step separately)
  • Heat oil in a wok. When it is ready, fry some diced garlic until aromatic. Add the marinated chicken meat and chestnut. Season with Chinese Five Spice powder. Add a little bit of water and cook for about 5 minutes on medium fire. Add sesame oil and coat well quickly.
  • Same process as above to cook pork. Add mushrooms to cook with the pork meat.
  • Stir fry the black eye beans with 1 tbsp water (no oil is needed).
  • Stir fry peanuts without oil for about 5 minutes until crunchy.
  • Heat two tbsp oil. Stir fry the shallots until fragrant and it turns a light golden brown.
  • Heat one tbsp oil. Stir fry garlic and dried shrimps until fragrant.
  • Heat oil, stir fry garlic until aromatic. Add the glutinous rice and cook with all the seasonings above on low-medium fire. Add very little water to prevent the rice from drying. The rice should take about 10 minutes to cook. Taste and add in more seasonings if needed.

Wrapping:

  • Layer two bamboo leaves in your palm – smooth side up (and cut off the rigid stems).
  • Form a cone using the top of the leaves, making sure the tip of the cone is sealed.
  • Add two to three spoonfuls of rice.
  • Add the rest of the ingredients inside, and then top with additional rice until the cone is almost full. Be sure to leave a small gap so the rice will have room to expand.
  • Fold the remaining part of the leaf over the top of the cone and wrap tightly around the dumpling. Then tie a piece of string around it tightly to make sure it keep together while boiling.

Boiling:

  • Bring a large pot of water to a boil, and then adjust the flame to low. Place the wrapped bak chang into the water, making sure all are fully submerged. Cook uncovered for 3 hours, and then cover the pot and cook for one additional hour.
  • Drain the water and then enjoy your comforting, savoury zongzi while it is still hot!

Notes

1. The best way to savour bak chang is to have it first as a snack (try it with a little bit of chili sauce), followed by a bowl of asam laksa - an iconic sour spicy fish-based noodle dish from Penang. Lastly, clean your palate with a cup of hot green tea. At least this is how we do it at home. Heaven!
2. Except the glutinous rice, seasonings, and pork or chicken, you can remove any of the ingredients listed to still make a delicious bak chang.
3. You can keep cooked bak chang in the refrigerator for one week to enjoy them slowly. When you are ready to eat, just reheat the dumpling by steaming it for 5 - 8 minutes until hot. Serve immediately.
Keyword pork, rice, dumpling
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