How to cook Bak Chang (rice dumplings) delicious

Bak Chang (rice dumplings) - . Today I am sharing this Bak Chang (rice dumplings)! A quick and easy dinner that is ready in under 25 minutes!

You can cook Bak Chang (rice dumplings) with 17 Ingredients and 5 steps. See the following guide!

1. 40 pcs fresh bambu leaf.
2. 500 gm glutinous rice (soak in water over night).
3. 200 gm Dried lotus seeds (soak in warm water for 30min).
4. 200 gm Dried shiitaki mushrooms (soak in warm water for 30min).
5. 200 gm dried shrimps.
6. 3 Chinese sausages (slice into thin slices).
7. 20 long strings (30cm to 40cm).
8. Wok sauce ingredients.
9. 0.5 dl sesame oil.
10. 1 dl dark mushrooms soya.
11. 2 tablespoon light soya sauce.
12. 2 tablespoon oyster sauce.
13. 2 sweet soya sauce.
14. 1 tablespoon white pepper.
15. Boiling needs.
16. Rice cooker or 5 liter pot and stove.
17. 4 liter water.

1. Strain out all water from rice, lotus seeds and shiitaki mushrooms..
2. Heat up the frying pan, add in sesame oil and continue add in the glutinous rice, lotus seeds, mushrooms and dried shrimps. Stir well until all combine. (keep the Chinese sausages, will use it later on wrapping part).
3. Then pour in all the sauce ingredients. Wok a while around 8min. Then put it a side..
4. Time to start wrap the rice in the bambu leaf. Put 2 leaves together and twist into cone shape. Take first spoon of the wok rice put into the bambu cone then add in the sausages slices then cover up again with another 2 spoon of wok rice..
5. Wrap it over then use the string to tight it up. After all done. Boiled up the water in the pot. Add in all the dumplings into the pot, in hight heat for 2 hours boiling, then is ready..