Junk is always up for a challenge when it comes to replicating food from my childhood days. Previous endeavours include yam cake, radish cake, samosas, laksa and various other dishes my Mom would make. With time on my hands and a pair of spare hands from Boom, decided to up the ante and try something more daunting.
Bak chang or zongzi is a Chinese bamboo leaf wrapped snack made from glutinous rice stuffed with various ingredients. Depending on the stuffing, it can either be savoury or sweet. There is even a Nonya version which is a hybrid of the two with a slightly sweet minced pork stuffing. I went for the traditional version with pork, dried mushroom, chestnuts, dried shrimp and other bits and pieces with five spice seasoning.
Won’t bore you with the ingredient list and detailed instructions. You can refer to other blogs for that. I know you are only interested in the pics!
The most important ingredient – Glutinous Rice, in original packing. after an overnight soak and fried with seasoning
The wrapper – Bamboo leaves, in original packing and also after a soak.
Stuffing – Chinese wax sausage and Salted Duck Egg. Note, you only need the egg yolk and it does not need to be cooked as the salting process solidifies the yolk
More stuffing – Dried Shrimp, Dried Mushroom and Chestnuts. The dried stuff needs to soaked before frying.
Shallots – Skinned, thinly sliced and fry till golden. See the amount of steam released while frying the shallots. Dreamy…
Junk’s bunch – Proudly supported by Boom
Boom’s bunch – Not bad an effort from the big clumsy cheese!
The horde – After slow boiling in water for 2.5 hours.
What we had for dinner! 2 bak chang each and some homemade samosas.
What I had for breakfast this morning. Reheat in microwave on medium for 2 minutes.