Homemade Rice Dumplings

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since last year I have been helping my aunt make rice dumplings (粽子) for the dragon boat festival (端午节) which falls on the 5th day of the 5th chinese lunar calendar month. as the festival falls on the 19th June this year, we decided to make the dumplings during the weekend as we’ll be in Hanoi on the actual day.

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last year we made the simple version of our hometown variant (花生豬肉粽) with just pork, ground peanuts, dried shrimps and salted egg yolks as the filling but this year we decided to jazz it up and added some extras. The full list is as below;

1. glutinous rice (糯米), soaked well through the night. then fried in the wok with oil, shallots, garlic, light soy sauc, salt & pepper till 3 quarters cooked.
2. chinese dried mushrooms (香菇). pre-soaked overnight to soften, best to stir-fry it in garlic & oyster sauce for taste.
3. ground peanuts(磨細花生粒), roasted & added with salt.
4. salted egg yolks (咸蛋黄)
5. dried shrimps (虾米)
6. pork (豬肉), marinated with salt, five spice powder and stir fry till half cooked.
7. chestnuts (粟子) – soaked and boiled
8. dried oysters (蠔士) , soaked and stir-fried with oyster sauce
9. lap cheong (腊肠/chinese wax sausages) – sliced into pieces
10. bamboo leaves ( 竹叶), which also has to be soaked to soften and washed thoroughly before wrapping.
11. Reeds (草繩) to tie the dumplings tightly.

To start, choose two leaves of about equal length and have the smooth side facing up. then, make a conical shape with the leaves and scoop some rice and put it at the bottom of the “cup”. Put in the other ingredients layer by layer before topping up with more glutinous rice, and pressing the whole thing down pat. Wrap the bamboo leaves around the rice & ingredients. Tie the rice dumplings tightly using the reeds. Boil the dumplings in water for 2-3 hours.

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4 Comments »

  1. Home made ones are always nicer esp if you tied them yourself. Thanks for showing the whole process and Happy Bak Chang festival to you too.

  2. wow..do u sell? haha i dont mind buying

    epicuriousgirl says:haha, thanks! but it’s up to my aunt to distribute bet. friends & family. 🙂

  3. Agnes said

    Happy Bak Chang festival, Jasmine! *even though a bit late…ehehe sorry ar*…You know, bundling those bak changs are quite difficult leh. The first (and last) time I tried, the bak chang I bundled looked like it was about to explode with rice coming out in all corners. Not an easy task, I must say 🙂

    epicuriousgirl says:i know! some of the bak changs I had to open up and re-wrap because it was too full! hope you had loads of delicious bak changs!

  4. w3ndee said

    ur blog is so informative, js like a secret recipe for me!
    thanks!

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