Bak Chang (Savoury Rice Dumplings) ???

All rice dumplings in Mandarin are called Zongzi.

I'm making savoury meat dumplings. Hokkiens call it Bak Chang, Cantonese call it Harm Yook Joong... other dialects.. no idea

I dunno whether this is cantonese style, hokkien or hakka...
But u can check the differences here at this prominent food site in Malaysia

My grandaunt came from Panyu, Guangdong province made white coloured savoury joongs, with pork, mung beans and mushrooms as fillings. She doens't put salty egg due to $$$, she finds it wasteful to throw away the whites. Hers was damn good, but I never knew how to do the seasoning... No fried shallots and stuff.. but very fragrant and yummy.

My maternal grandma of Kwongsi descent, made white joongs with soaked black eye peas and pork. She added sodium benzoate to hers and mom said it lasted for weeks w/o referigeration.

When I was in Form 6, during duan wu jie season, a bunch of us will bring a few joongs and a spoon. When it's time for break, we'll open up our joongs, each holding a spoon, will be digging into each other's parcels. It's such fun... The way our mothers did the joongs are quite similiar, except for Yoke Waie's (with peanuts, loads of garlic pips and pork)

This is the way I make it.. with marinated pork, precooked black eye peas, fried garlic pips, shitake mushrooms, chestnuts, salted egg yolks and of course, fragrant lightly fried glutinous rice. The fried garlic pips thingy came from eating Yoke Waie's mother's joongs..

It differs a bit from joongs made from other parts of Malaysia, the black eye peas are precooked and seasoned.... It's the way it's done in Kampar, Ipoh and other towns nearby.. but not Kuala Kangsar (which happens to be just 1/2 hr from Ipoh)

My Step by Step Bak Zhang recipe

Main ingredients to buy:

1 kg pork belly

50 pcs dried chestnuts

25 salted duck eggs

Dried Shitake Mushrooms

5 bulbs of garlic

600gm black eye peas

100 gm dried shrimp

300gm shallots

2kg glutinous rice

Preparation:

Marinated Pork Belly

Cut pork belly (w/o skin) into 50+ pieces

Add in 2 tsp salt, 2 Tbsp sugar, 2 Tbsp dark soy sauce(depends on how dark the sauce is), 2 Tbsp light soy sauce, 1 Tbsp 5 spice powder.

Mix well and marinate in the fridge for at least 8 hours, best for 2-3 days.

Black Eye Peas

Soak peas overnight. Drain.

Chop finely 3/4 cup shallots

Wash dried shirmp.

Heat a heavy bottomed pot and put in 3/4 cup oil.

Saute shallots until almost golden, add in dried shrimps and fry until very fragrant.

Put in black eye peas and fry for a while.

Put in water enough to cover peas and put in 2 Tbsp sugar, 1 1/2 Tbsp salt (adjust accordingly, dried shrimpsmay have various degrees of saltiness), 4 Tbsp light soy sauce, 1/2 tsp pepper powder.

Simmer until 90% dry and peas are soft.

Let cool down a bit.

Chestnuts

Soak chestnuts the night before.

By using a sharp slim object (a small knife or skewer), remove membrane bits in slits.

Salted duck eggs

Clean egg shells.

Seperate yolks from whites.

Retain only yolks and cut into halves.

Dried Shitake Mushrooms (50 portions)

Soak mushrooms and prepare 50 pieces of it.

If mushroom is about the size of an oreo, soaking 25 will be enough. If dried mushrooms are as big as a marie biscuit, 13 mushrooms will be sufficient.

Garlic

Peel pips of garlic carefully.

Wash and dry garlic.

Fry in oil until golden. You may do this using the oil to fry the rice.

Savoury Glutinous Rice

Soak Rice for at least 2 hours.

Drain rice in a big colander.

Finely chop 1 cup shallots and 2 pips of garlic.

Heat wok and put in 1 cup cooking oil. (at this point u may fry the whole garlic pips first)

Saute chopped shallots and chopped garlic until fragrant and 90% golden. Put in 2 Tbsp salt.

Put in drained rice and mix it evenly with the fragrant oil.

Add in 4 Tbsp light soy sauce and 2 Tbsp dark soy sauce.
Continue to fry rice until slightly sticky.

Assembly:

Mix rice with black eye peas (I prefer it this way to avoid having more of either at the end)

Fold bamboo leave into a cone.

Put in 1 Tbsp of rice pea mixture. Use spoon to lightly press.

Put in 1 pc mushroom, 1 pc marinated por, 1 pc chestnut, 1 fried garlic pip, and 1/2 egg yolk.

Top up with 2 Tbsp rice pea mixture. Using hands to firmly pack rice.

Fold in the bamboo leaves.

Tie with soaked grass strands or rafia strings.

Prepare all dumplings.

Cooking

Cook in boiling water for 2 hours and remove from water inmmediately while still hot and hang up to air dry for 1 hour.



Yummy, yummy, yummy!! My hubby eats 2 at one go... minimum..

Video on how to wrap (updated 6/6/13)

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Red Bean Paste Rice Dumplings (Hong Dau Gan Sui Joong) ?????

It's near Duan Wu Jie again...

I first learnt to make Gan Sui Joong when I was 16... and they were hard and stuck to every bit of the bamboo leaves...

Then my mum asked a "professional"... he told us..... "When the dumplings are cooked, leave them in the water for at least 4 hours, then hang to air dry. This way, u'll get soft dumplings."

My MIL asked me why my Gan Sui Joongs were not bouncy..... To make them bouncy... just add Boric Acid/Borax (pang sar), a type of additive for many types of comercially prepared foods and it can also make fishballs bouncy. My mom told me that my maternal grandmother used to put this into all her zongzi and they lasted for weeks w/o referigeration.

Up to u then to put or not to put, but I'd rather sacrifice the bounciness.... Even the "professional" said.. "Aiya, a bit of pang sar won't kill you la, if not, the gan sui joong will not be nice"

I only made Gan Sui Joong with fillings since last year.. requested by dear hubby..

1st attempt-2007.. soaked the red beans overnight.. and I tried steaming them... 3 hours!! Kill me...

2008.... I used my mom's pressure cooker to cook the beans.. 15 minutes of cooking after soaking overnight...but later have to reduce over fire uncovered.. another 20 minutes..but, it's nothing to be compared to steaming for 3 hours!!

So, here's how I did it, step by step

Red Beans Filling
400gm red beans (soaked overnight)
250gm sugar (adjust to ur preference, but have to be sweeter because they will loose some of their sweetness after boiling in the dumpling)
Cook beans either by steaming or boiling until soft. Add in sugar, mix well.

Dumplings
1 kg glutinous rice (soaked overnight, or at least 2 hours)
4 Tbsp Lye water (gan sui)
Mix rice with lye water until rice turns yellowish.

Wrapping
50 pieces of softened bamboo leaves
Enough grass or rafia strands tied with a hanging knot.

AssemblyHang grass strands or rafia strings on a strong hook.

Shape bamboo leave into a cone.

Put in 1 tsp rice.


Put in 2 tsp red bean paste.

Cover with 2 tsp rice.

Wrap up. Make sure rice is not compact with space left for expansion. (method below)Tie with soaked grass strands or rafia string.

Method to wrap up





4 pretty dumplings all tied up on 2 grass strands. Gan Sui Joong are rather small, so, one strand can tie up 2

CookingPut all dumplings into a big pot and cover with water.
Boil for 2 hours and turn off the heat.
Leave dumplings in water for at least 4 hours. This is best done before u sleep, so that u can leave them overnight in the water.
The next day take out dumplings and hang up to air dry for an hour. If the wrapping leaf is too dry, the dumpling will stick to the leaf.

Video on how to wrap (updated 6/6/13)

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Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings) ?????

I don't know why it's called Ma Tai Sar, cos 'sar' means sand... but the water chestnuts are not chopped until they're fine like sand..

Normally I'll make it without the tong yuen, but after trying it at a wedding luncheon in Taiping, I found it to be quite nice.

Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings)

Ingredients:

8 cups water

3 pandan leaves (shredded and knotted)

1 cup water chestnuts (about 8-10, peeled and chopped finely)

250 gm rock sugar(or 1 cup sugar)

3/4 cup corn starch (easier to buy than water chestnut starch)
1 cup water

1 egg (beaten)

1 package of frozen tong yuen (black sesame fillings or whichever u may prefer)

Method:
1. Boil 8 cups water with the pandan for 10 minutes or until u can smell the fragrance in the living room..
2. Take out the pandan leaves (if not, the water chestnuts will be hiding in the leaves).
3. Put in the water chestnuts and rock sugar.
4. Boil for another 10 minutes.
5. Mix 1 cup water with corn starch. Pour in and stir well.
6. Bring to a boil and drizzle in the egg while stirring continuously.
7. Turn off the fire and serve with cooked sesame dumplings (cooked according to packaging).

Nice for the Chinese Winter Festival (Goh Tung)..

**

You can roughly get 10 rice bowls of this dessert. I always put my tong sui into small containers per portion and put in the fridge. This way, it's more convenient when one wants to have some, without having to ladle it out.

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