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Steamed Bak Chang

An easier way to wrap bak chang with bamboo leaves

Author: Shiokman Eddie
Ingredients
  • Please refer to my recipes for Nyonya and Hokkien Bak Chang.
  • Nyonya Bak Chang link: https://wp.me/p8790g-Cd
  • Hokkien Bak Chang link: https://wp.me/p8790g-CE
Instructions
  1. Place seasoned glutinous rice in a tray. Please refer to my Hokkien bak chang recipe for the seasoned glutinous rice.
  2. Add enough water to just cover the rice.
  3. Depending on the amount of rice, steam on high heat for 15 to 30 mins until thoroughly cooked.
  4. Wipe off the water droplets from the wet bamboo leaves, which have been washed, boiled, soaked and rinsed.
  5. Remove and discard the hard centre part of the leaves.
  6. Trim off both ends of the leaves.
  7. Arrange cut leaves in a ramekin or bowl in a criss cross manner.
  8. Press the centre of the leaves to mould to the shape of the ramekin, forming a ‘bird nest’.
  9. Fill ramekin ⅓ full with the steamed cooked rice followed by the ingredients of your choice.
  10. Top up with the cooked rice and press it flat.
  11. Place a piece of bamboo leaf on top and fold the leaves down to cover it.
  12. Press the top hard with another ramekin of the same size to compress the rice inside.
  13. Place a small saucer over the folded leaves to hold them down.
  14. Steam on high heat for about 30 mins.
  15. Unmould and ready to serve.
Recipe Notes

I used 2 cups of the seasoned glutinous rice with 1 cup water and steamed about 30 mins to cook rice. Made 2 ramekin bundles of dumpling.