Scallop Bak Chang (Pork Glutinous Dumpling) is a must-have food during Duanwu Festival (a.k.a. Dragon Boat Festival). Besides traditional bak chang, you may make bak chang with different flavours by using a different combinations of ingredients for its filling.

Storing the rice dumplings: Since no borax is added, the cooled dumplings should be refrigerated to maintain the freshness. I usually freeze the dumplings and consume with 3 months.

How to prevent rice dumpling from sticking to the bamboo leaf: 1. Don’t wipe the bamboo leaf to dry it up after cleaning, just drain off excess water. 2. Stir-fry the soaked glutinous rice with cooking oil before wrapping. 3. Use good quality glutinous rice with chewy texture (I use Pulut Susu). Low quality glutinous rice is usually soft and sticky.

CHINESE VERSION: 烧肉干贝咸肉粽

Bak Chang with Roasted Pork & Dried Scallop
 

Roasted Pork Dried Scallop Bak Chang | MyKitchen101en

Yields: 12 rice dumplings

Ingredients:

Ingredients for filling:

  • 3 tbsps cooking oil
  • 1/2 head garlic (chopped)
  • 30 g mushroom (soak overnight in fridge, drained, cut into 12)
  • 300 g roasted pork (Please refer: Crispy Oven-Roasted Pork Recipe)
  • 1/4 tsp ground pepper
  • 1 tbsp fine sugar
  • 1 tbsp oyster sauce
  • 1/2 tbsp light soy sauce
  • 2 tbsps water from soaking ingredient

Other ingredients for filling:

  • 12 pcs dried scallop (soak overnight in fridge, drained)
  • 1 can (170 g) braised peanuts (drained)
  • 12 pcs salted egg yolk

Ingredients for glutinous rice:

  • 1 1/2 tbsps cooking oil
  • 1/2 head garlic (chopped)
  • 500 g glutinous rice* (soak for at least 4 hours, drained)
  • 1 1/3 tsps fine salt
  • 1 tsp fine sugar
  • 1/2 tsp dark soy sauce
  • 350 g water from soaking ingredient

Instructions:

Preparing the ingredients:

1 Drain soaked mushroom and scallop, keep the water from soaking ingredient.

Bak Chang with Roasted Pork & Dried Scallop
 

2 For filling: Preheat cooking oil, cook garlic until fragrant. Add in mushroom and roasted pork, cook for 2 minutes. Add in ground pepper, mix well. Combine sugar, oyster sauce, light soy sauce and 2 tbsps of water from soaking ingredient, add in, cook until liquid has dried up.

Bak Chang with Roasted Pork & Dried Scallop

3 Divide filling into 12 portions.

Bak Chang with Roasted Pork & Dried Scallop
 

4 Drain soaked glutinous rice. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)

Bak Chang with Roasted Pork & Dried Scallop

5 For glutinous rice: Preheat cooking oil, cook garlic until fragrant. Add in drained glutinous rice, cook for 2 minutes. Combine salt, sugar, dark soy sauce and 350 g of water from soaking ingredient, add to glutinous rice gradually, cook until liquid has dried up.

Bak Chang with Roasted Pork & Dried Scallop

6 Divide glutinous rice into 12 portions.

Bak Chang with Roasted Pork & Dried Scallop

Making the Bak Chang:

1 Rinse bamboo string with water (to prevent it from breaking easily).

Bak Chang with Roasted Pork & Dried Scallop

2 Fold 2 pieces of bamboo leaves into cup shape. Wet the palm, put half of glutinous rice into bamboo leaf cup, add in filling, then top with the remaining glutinous rice.

Bak Chang with Roasted Pork & Dried Scallop

3 Wet the palm again, press the glutinous rice until firm, wrap the rice dumpling properly, then tie with bamboo string.

Bak Chang with Roasted Pork & Dried Scallop

4 Put the rice dumplings into steamer rack.

Bak Chang with Roasted Pork & Dried Scallop

5 Bring water of steamer to the boil, put in dumplings, steam over medium-high heat for 1 hour. Set aside to slightly cool down before serving the rice dumplings. (Reminder: Top up the hot water for steamer if necessary.)

Bak Chang with Roasted Pork & Dried Scallop

Bak Chang with Roasted Pork & Dried Scallop

Roasted Pork Dried Scallop Bak Chang

Scallop Bak Chang (Pork Glutinous Dumpling) is a must-have food during Duanwu Festival (a.k.a. Dragon Boat Festival). Besides traditional bak chang, you may make bak chang with different flavours by using a different combinations of ingredients for its filling.
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Prep Time 50 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 5 mins
Course Dragon Boat Festival
Cuisine Asian, Chinese
Servings 12 pieces
Calories 334 kcal

Ingredients
 
 

For filling:

  • 3 tbsps cooking oil
  • ½ head garlic chopped
  • 30 g mushroom soak overnight in fridge, drained, cut into 12
  • 300 g roasted pork Please refer: Crispy Oven-Roasted Pork Recipe
  • ¼ tsp ground pepper
  • 1 tbsp fine sugar
  • 1 tbsp oyster sauce
  • ½ tbsp light soy sauce
  • 2 tbsps water from soaking ingredient

Other ingredients for filling:

  • 12 pieces pcs dried scallop soak overnight in fridge, drained
  • 170 g braised peanuts 1 can drained
  • 12 pieces salted egg yolk

For glutinous rice:

  • tbsps cooking oil
  • ½ head garlic chopped
  • 500 g glutinous rice* soak for at least 4 hours, drained
  • 1⅓ tsps fine salt
  • 1 tsp fine sugar
  • ½ tsp dark soy sauce
  • 350 g water from soaking ingredient

Instructions
 

Preparing the ingredients:

  • Drain soaked mushroom and scallop, keep the water from soaking ingredient.
    Bak Chang with Roasted Pork & Dried Scallop
  • For filling: Preheat cooking oil, cook garlic until fragrant. Add in mushroom and roasted pork, cook for 2 minutes. Add in ground pepper, mix well. Combine sugar, oyster sauce, light soy sauce and 2 tbsps of water from soaking ingredient, add in, cook until liquid has dried up.
    Bak Chang with Roasted Pork & Dried Scallop
  • Divide filling into 12 portions.
    Bak Chang with Roasted Pork & Dried Scallop
  • Drain soaked glutinous rice. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)
    Bak Chang with Roasted Pork & Dried Scallop
  • For glutinous rice: Preheat cooking oil, cook garlic until fragrant. Add in drained glutinous rice, cook for 2 minutes. Combine salt, sugar, dark soy sauce and 350 g of water from soaking ingredient, add to glutinous rice gradually, cook until liquid has dried up.
    Bak Chang with Roasted Pork & Dried Scallop
  • Divide glutinous rice into 12 portions.
    Bak Chang with Roasted Pork & Dried Scallop

Making the Bak Chang:

  • Rinse bamboo string with water (to prevent it from breaking easily).
    Bak Chang with Roasted Pork & Dried Scallop
  • Fold 2 pieces of bamboo leaves into cup shape. Wet the palm, put half of glutinous rice into bamboo leaf cup, add in filling, then top with the remaining glutinous rice.
    Bak Chang with Roasted Pork & Dried Scallop
  • Wet the palm again, press the glutinous rice until firm, wrap the rice dumpling properly, then tie with bamboo string.
    Bak Chang with Roasted Pork & Dried Scallop
  • Put the rice dumplings into steamer rack.
    Bak Chang with Roasted Pork & Dried Scallop
  • Bring water of steamer to the boil, put in dumplings, steam over medium-high heat for 1 hour. Set aside to slightly cool down before serving the rice dumplings. (Reminder: Top up the hot water for steamer if necessary.)
    Bak Chang with Roasted Pork & Dried Scallop

Video

Notes

This recipe yields 12 rice dumplings. 
The nutritional value for reference is for 1 rice dumpling.

Nutrition (per serving)

Calories: 334kcalCarbohydrates: 42gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 374mgPotassium: 284mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Keyword bak chang, glutinous rice dumplings, roasted pork rice dumplings, scallop bak chang
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