Ba Chang (rice Dumplings) |
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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 10 |
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It is not difficult to prepare the rice but the difficult part is the wrapping of the rice. However, this is so delicious that it is worth all the hard work! Ingredients:
300 g belly pork |
200 g mei dou, (black eye pea) |
10 preserved egg yolks |
600 g glutinous rice |
10 pieces dried shitake mushrooms |
2 tsps five-spice powder |
100 gm dried shrimps |
10 roasted chestnuts |
black sauce, according to taste |
3 tbsp garlic |
3 tbsp shallots |
rice wine according taste |
seasoning |
2 tbs spicy salt |
1 chicken cube |
1/4 ts pepper |
1 tbs sugar |
2 tb oil |
1/4 ts salt |
1 tbs oil |
1 tsp sugar |
wrapping materials |
10 dried lotus leaves |
20 straws |
30 bamboo leaves |
Directions:
1. In a wok, heat oil and stir fry garlic and shallots until fragrant. Add rice and continue to fry for 5 to 7 minutes. Add black sauce and five spice powder and continue to fry for 5 to 7 minutes and set aside. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 ts five-spice powder and 1 ts salt. Wash and drain the glutinous rice. Mix well with 1/2 tbsp sugar, chicken cube, oil and pepper. Soak the mei dou (black eye pea) in water to for 3 hours. Drain and set aside. Soak the dried shitake mushrooms in warm water for 1 hours. Squeeze dry and cut slices and set aside. Steam for 10 minutes. Wash and boil the lotus and bamboo leaves until soft. Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf. Put a layer of glutinous rice on the bamboo leaves and add a layer of mei dou. Top with a preserved egg yolk, a piece each of belly pork, 2 slices of cooked shitake mushroom and 1 piece of roasted chestnut. Cover with a layer of mei dou and another layer of glutinous rice. Fold in the leaves to form a triangle dumpling, then tie firmly with straw. Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours. R emove and drain. Serve hot.
2. Here is the link to a video to show you the ba chang chronicles.
3. /watch?v=SNtzi3jC9fU
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