Asian•gourmet

Nyonya Bak Chang

Makes about 24 pieces

Ingredients

Quantities are shown as originally provided.

60 - 70 Bamboo leaves and strings
10 Pandan leaves
600 g glutinous rice
300 g glutinous rice (blue colour)
8 g dried blue pea flowers
200 ml water
8 shallots (finely chopped)
4 cloves garlic (finely chopped)
1 Tbsp white pepper
1 tsp salt
1 Tbsp concentrated chicken stock
½ Tbsp white pepper
½ tsp salt
½ Tbsp concentrated chicken stock
500 g big onions (diced or shallots)
4 Tbsp chopped garlic
700 g belly pork or chicken (minced or finely diced)
12 dried shiitake mushrooms (soaked in hot water)
1 cup chopped spring onions and parsley (optional)
60 g - 100 g candied winter melon (diced)
70 g ground coriander
15 g five spice powder
8 g ground nutmeg
15 g ground pepper
2 tsp salt
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp concentrated chicken stock
If using freshly grounded spices (adjust the amount as taste will be stronger. You could use spices like ground cloves and cinnamon.)
Fillings can be made in advance and refrigerated.
To get a more fragrant filling (pork lard may be used.)
If you prefer the filling to be sweeter (add some rock sugar.)
Taste and adjust seasonings to your preference. Seasoning has to be strong as it will be diluted through the boiling process.