Ok, lets start making Hokkien Bak Chang. This recipe can make around 82 medium size of Bak Chang. I started 3 days in advance to prepare all ingredients except cook rice on the same day. So when you make ingredients in advance, so you will not feel too tedious to make Bak Chang ^_^
To prepare Bamboo leaves
*2 days in advance
170pcs Bamboo leaves (medium size), use 2pcs to wrap for a dumpling, soak extra in case found any torn leaf
Method
- Soak in water for 2 days, wash and change water after soaked for 1 day. Put heavy object on top to let bamboo leaves totally submerge in water.
- Use a dry cloth, wipe off water , then is ready to use
To prepare mushrooms (cook together with pork belly)
85 portions ( depend on the mushroom sizes, you can cut 2-3 pieces for big size mushroom and etc)
Method
- Soak dried shiitake mushrooms in water for half a day. Change water for 2 times.
- Add mushroom when cooking five spices pork belly as to give flavours to mushroom.
To prepare Chestnuts
*1-2 days in advance
250g dried chestnut (~85pcs )
Method
- Soak dried chestnut in water for 2 hour.
- Use a toothpick, remove membrane bits in slits.
- Boil and cook chestnut with water for 1hour or till soft to be eaten.
To prepare Black eyed peas
*1-2 days in advance
400g black eyed peas, wash and soak for 2 hours
1/2tbsp light soy sauce
2tsp sugar
1tsp salt
White pepper
water
Method
- Boil soaked black eyed peas in water for 30mins till soften but the shape still intact.
- Drain and discard the boiled water, transfer cooked peas to another clean pot, add in all seasonings, cook for few minutes till dry. Set aside to cool.
To prepare Five Spices Pork
*1 day in advance or the same day
** please taste and adjust seasonings accordingly to your taste. But you have to cook more salty than normal braised pork dish.
** After long braised of pork belly, you will not feel greasy when enjoying the Bak Chang, also it taste more flavourful. If you prepare in advance and store in the fridge. Once you remove the fridge, you can skim off the fat easily.
2kg ~2.2kg pork belly (with skin), cut into 85pcs
65g garlic
4tbsp light soy sauce
4tbsp dark soy sauce
4tbsp sugar
3 and 1/2tsp salt
2tbsp Chinese five spices powder
1tsp white pepper powder
1 and 1/2tbsp dark caramel soy sauce , to get darker colour, optional
3 – 3 ½ cups water
5tbsp cooking oil
Method
- Heat oil in a wok or pot, sauté garlic till aroma and slightly golden brown.
- Add in pork belly, stir fry for a while. Also add in mushrooms, mix well.
- Add in water to cover pork belly, and add in all seasonings except dark caramel soy sauce.
- Braised over low heat for 1hrs, stir from time to time. If you have dark caramel soy sauce, add in once pork almost cooked (if add in too early, it will taste bitter).
- Once done, set aside to cool.
To prepare salted eggs
30 salted eggs (store bought or homemade , if you want to homemade then you have to make it 14 days in advance)
Method
- Separate yolks from whites, use a sharp knife to cut egg yolk into 2-3 pieces. See my homemade egg yolks are so nice and round ^_^
To prepare savoury glutinous rice
2.5kg glutinous rice
450g shallots, sliced
220g dried shrimps, soak with 1 cup water for 5mins
10tbsp cooking oil
4tbsp light soy sauce
2tbsp dark soy sauce
3tbsp dark caramel soy sauce
3tbsp salt
2tsp white pepper
1tbsp Chinese five spices powder
Method
- Wash rice then soak in water for 2hrs. Drain rice and set aside.
- Heat oil in a wok, sauté shallot till aroma and caramelized.
- Add in dried shrimps, fry till aroma.
- Add in rice, and all seasonings, mix it evenly, fry rice until slightly sticky. Cool down before use it to wrap.
To wrap Hokkien Bak Chang
- Place two bamboo leaves together, the shinning part face towards us. Then fold bamboo leaves to a cone.
- Put in 1tbsp glutinous rice, lightly press with spoon.
- Put one piece each of five spices pork belly, chestnut, mushroom, salted egg and 1tsp cooked black eyed peas.
- Put 1tbsp-2tbsp glutinous rice, use spoon to lightly press it firm. Fold in the bamboo leaves, tie with soaked grass strand.
- Repeat the rest till finished. Before finished wrap the dumpling, add water in a deep and large pot, bring water to boil.
- Once all dumplings are done, add 1tbsp salt into the boiling water, then lower down the dumplings to cook for 2hrs, water must fully cover the dumplings. Time to time check water level, top up with hot water when necessary.
- Once dumplings are done, immediately remove from water, and hang it up to air dry for at least an hour.
** You can see the video on how to wrap dumpling at here
Use 2pcs of medium bamboo leaves to wrap a dumpling, so it will be more secure and avoid leaking. The shining part of bamboo leaf should facing towards you. And both the head of bamboo leaf should face towards the end
The outside layer of bamboo leaf should be longer than inside one.
Bak Chang are ready to enjoy!
Best to enjoy Bak Chang with Chinese tea ..
