Easy Hokkien Bak Chang Recipe and Video (Zongzi-Sticky Rice Dumplings)

Course: Snack

Cuisine: Chinese

Prep Time: 1

Cook Time: 3

Total Time: 4

Servings: dumplings

Calories: 460kcal

Author: Marvellina

Learn how to make Hokkien bak chang in a pressure cooker or with boiling method. Recipe is a no fuss but with same great taste.

500 gr mixture of pork butt and pork belly cut into 2-inch chunks you can use boneless skinless chicken thighs too
4 Tbsp cooking oil
6 cloves garlic peeled and finely chopped
50 gr dried shrimp soaked and drained off water
10 shitake mushrooms soak and keep water and slice into 1/2-inch strips
12-15 dried chestnuts
2 links Chinese sausage remove casing and slice at angle
6 salted egg yolks halved (optional)- I didn't use them this time
½ cup fried shallot crisp optional

If you are not using pressure cooker to cook the bak chang, you need to soak the rice for at least 4 hours or overnight. Drain off the water after that
Soak the bamboo leaves in water and then discard the water and wipe the leaves dry with clean cloth the next day when you are ready to use them
Place the meat and ingredients for marinade in a large zipper bag or bowl and marinated the meat overnight for best flavor and taste
Soak the dried chestnuts, mushrooms, and dried shrimp in water separately until soft. I just leave them soaking overnight. Remove the red membrane in chestnuts with a toothpick if you see any. Cut the mushrooms into smaller pieces and finely chop the dried shrimp

Preheat a pot or Dutch oven. Add cooking oil and stir fry the garlic until fragrant. Add dried shrimp and stir fry for another minute. Add the meat and stir fry until the meat turns color. Add chestnuts and mushrooms. Continue to stir fry until the meat has turned into opaque color but not cooked through yet (it will finish cooking in the pressure cooker or on the stove). Stir to mix everything. Have a taste and add more soy sauce or salt to taste. It should be savory in taste. Stir in the bawang goreng if using. Dish out and set aside

After soaking the rice (if you are not using a pressure cooker to cook the bak chang), drain all water. Preheat a large wok or skillet. Add cooking oil. Stir fry garlic until really fragrant. Add the rice followed by all the seasonings. Stir fry the rice until it picks up all the seasonings and the rice turns slightly sticky. Remove from the heat and let it cool down before using it to wrap

Get the rice, the meat filling and the salted egg yolks (if using) ready for wrapping
Generally, you will need about 2 leaves, stacking on top of each other. If you have ragged leaves, you can use another leaf to cover by overlapping them so there won't be any leakage. Make sure the smooth side of the leaves are facing you
Fold into a cone shape. Fill it up with about 2 Tbsp of rice and use the back of the spoon to pack it in and slightly create an indentation in the middle for the filling
Then add chestnut, mushrooms, sausage, and few pieces of the meat into the cone. Top again with more sticky rice, filling up almost 3/4 of the cone. Make sure you really pack it down so the dumpling will be nice and tight later
Fold one side down. Fold the opposite site down. Most people don't fold the two sides and go straight to folding the top part down (as shown in the next step). But I feel like this helps me to wrap "neater" and shows the triangle shape better
Fold the top part down. Fold in both sides. You'll have this extra piece on top now. Simply fold it down to either one of the side
Tie with a string. Repeat with the rest of the filling and rice

Fill up the inner pot halfway with water. Press saute and bring water to a boil. Add 1 tsp of salt. Place the bak chang in the inner pot of instant pot. I can cook 12-14 dumplings in my 6-quart instant pot. Top up with more water to make sure it covers the zongzi if necessary
Cover the lid. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 30 minutes (updated) and then do natural release (which is another 10 minutes to fully depressurized)
Carefully open the lid and use a tong to gently remove the zongzi from the pot to a cooling rack. Let the water drips down. The zongzi will still be soft to touch. I recommend waiting 24 hours before eating them

Bring a large pot of water to a boil. Add 1 tsp of salt. Place the bak chang in a large pot. Bring it back to a boil and then cover and lower the heat to let it gently boil for the next 2 to 2 1/2 hours. If your bak chang is large in size you may need 3 hours or so. At the end of cooking time, you can take one out to see if it's cooked through. If the rice doesn't stick to the leaves and doesn't fall apart and the rice holds together nicely. It's done. If the rice falls apart, you need to boil them longer
Carefully use a tong to gently remove the bak chang from the pot to a cooling rack to let it cool down for 24 hours before eating them. They will still be soft to touch, but will firm up once they are cooled down completely

If you have leftovers, you can freeze the zongzi in the freezer and it's good for 6 months. When ready to eat them, you don't thaw them. They can go straight from the freezer to the steamer with boiling water and steam for about 10 minutes on high heat or until heated through or you can reheat them in a microwave on high on 1 minute increment until heated through

I suggest to have more leaves in case there are some that are not in good shape and you need an extra leaf to cover