Not sure how to wrap bak chang? Learn how to make Chinese sticky rice dumplings without all the fuss of wrapping and long cooking time. The bak chang can be cooked in a pressure cooker to save time or cooked in the steamer.
Things to do the day before-Marinade the meat & soak bamboo leaves (if using):
Dice the meat into small pieces, about 1/2-inch (about 1 cm) pieces and the pour the marinade ingredients over and marinade for at least 4 hours or overnight
Soak the bamboo leaves in water. Weigh it down with a heavy bowl or pan so the leaves won't float. Discard the soaking water the next day and rinse them clean and they are ready to be used
Cook the filling:
Preheat the wok or skillet. Add 1 Tbsp of cooking oil and stir fry the garlic for about 10 seconds and dried shrimp until fragrant. Add meat and its marinade and continue to stir fry until they change color
Add mushrooms and chestnuts and cook until the meat is cooked through. Add the Chinese sausage in and give it a stir for another minute. Turn off the heat
Prepare the rice:
Wipe the wok/skillet with a paper towel, don't worry if it's not super clean. Heat the wok/skillet again and add another 1 Tbsp of cooking oil. Add garlic and stir fry until fragrant for about 10 seconds
Add the glutinous rice and the seasonings. Add the liquid (top up with water to make up to 2 1/4 cup if needed) and lower the heat to medium and continue to stir fry until glutinous rice absorbs the liquid
Layer the rice + meat filling:
Line the container you are going to use to cook the rice with bamboo leaves, overlapping to cover the base and the side. If you don't want to use bamboo leaves, lightly brush the container you use to cook the sticky rice in, with cooking oil all over
There is no right and wrong to do this, I layer 1/2 of the rice at the bottom and pack it down with the back of the spoon, then top with another 1/2 of the filling, arrange 1/2 of the salted egg yolk pieces (if using) and continue with the rest of the rice and finish off with the rest of the meat topping and salted egg yolk pieces. Gently pack it down again with the back of the spoon This is great if you are not going to do the upside-down look
If you want the upside-down look, spread half of the filling and salted egg yolks at the bottom of the container you will be pressure cooking the zongzi in, layer with the rice, then layer with the rest of the filling and salted egg yolks and then top with the rest of the rice. Use the back of the spoon to gently but firmly pressing everything down to pack it
Pressure cooking:
Pour 2 cups of water into the inner pot of instant pot. Place the trivet in there.
Cover the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure and set the timer to 30 minutes. Wait 10 minutes before releasing pressure
Wait 10 minutes for it to cool down and then serve
If you cook zongzi in regular steamer:
If you do not have a pressure cooker and will be steaming in a regular steamer, make sure you soak the glutinous rice for at least 4 hours or overnight if you have the time. Then drain off water and follow the rest of the instruction and steam for 1 to 1 1/2 hours or longer until the sticky rice is cooked through and soft
Storing and reheating:
Leftover can be stored in the refrigerator for up to 5 days and then reheat in the microwave or steamer. You can store them in freezer for up to 3 months and reheat without thawing in microwave or steamer