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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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:
- 1½ 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.
- 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.
- Divide filling into 12 portions.
- 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.)
- 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.
- Divide glutinous rice into 12 portions.
Making the Bak Chang:
- Rinse bamboo string with water (to prevent it from breaking easily).
- 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. Wet the palm again, press the glutinous rice until firm, wrap the rice dumpling properly, then tie with bamboo string.
- Put the rice dumplings into steamer rack. 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.)
Video
Notes
This recipe yields 12 rice dumplings.
The nutritional value for reference is for 1 rice dumpling.
Nutrition (per serving)
Calories: 400kcalCarbohydrates: 42gProtein: 17gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 214mgSodium: 434mgPotassium: 332mgFiber: 3gSugar: 2gVitamin A: 260IUVitamin C: 1mgCalcium: 51mgIron: 2mg
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