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Peasant Bak Chang

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    Source: lilyng2000.blogspot.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B6, B9, H
    MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1000g glutinous rice, soaked overnight then drained, add

    2. 2 tsp salt and 1/4 cup oil.

    3. Bamboo leaves and raffia string for wrapping

    4. Filling:

    5. 400g belly pork (remove skin) or deboned chicken meat

    6. 150g dried mushrooms

    7. 400 g split green peas - soak overnight, drain , add a

    8. 1 tsp salt and 3 tbsp of oil.

    9. Seasoning:

    10. For the Pork:

    11. 1 tbsp Chinese Five Spice powder

    12. 1 tbsp of light soya sauce

    13. 1 tsp salt

    14. 1 tbsp rice wine

    15. 2-3 tbsp oil

    16. For the mushrooms:

    17. 1 tbsp light soya sauce

    18. 1 tbsp sesame oil

    19. 1 tsp sugar

    20. 1/2 tsp pepper

    21. 1 tbsp oil

    Instructions Jump to Ingredients ↑

    1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.

    2. Marinate pork or chicken meat with seasoning.

    3. Marinate mushrooms with seasoning.

    4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of split green pea, a piece of pork and mushroom. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.

    5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.

    6. When cooked, remove the dumplings and hang to dry.

    7. Serves

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