Don’t have bamboo leaves to make bak chang? No worries, you can still make it by steaming without the leaves. This is a steamed version of Nyonya Chang for those who are unable to get bamboo leaves where they live. It’s also for those who dread wrapping with bamboo leaves the traditional way. An easier way to make and enjoy the taste of Nyonya Bak Chang.
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YouTube link: https://youtu.be/wvOOjxe__YM
Makes about 9 small bowls
- 8 g dried blue pea flowers
- 200 ml water
- Banana leaves
- Pandan leaves
- 3 cups glutinous rice
- 3 cups water
- 1 tsp salt
- 5 g white pepper to taste
- 1 Tbsp oil
- 2 Tbsp vegetable oil for frying
- 250 g diced big onions
- 2 Tbsp chopped garlic
- 350 g pork belly or chicken minced or diced finely
- 6 dried shiitake mushrooms soaked in hot water
- ½ cup chopped parsley and spring onions
- 30 – 50 g candied winter melon diced
- 30 – 35 g ground coriander
- 8 g five spice powder
- 8 g black pepper
- 4 g ground nutmeg
- ½ Tbsp dark soy sauce
- ½ Tbsp light soy sauce
- 1 tsp salt
- 1 Tbsp concentrated chicken stock
Wash and rinse glutinous rice a few times until water is clear. Add water to rice in a rice cooker.
Add salt and oil, mix well and turn on the rice cooker for glutinous rice mode or normal mode.
While waiting for rice to cook, boil dried blue pea flowers in water and extract the blue water.
Once rice is cooked, scoop out and transfer to a bowl.
Mix wet ingredients well in a bowl.
Pan fry dry ingredients for about 2 minutes.
Heat pan and add vegetable oil. Fry diced onions until translucent. Add chopped garlic and stir well.
Add minced / diced finely pork or chicken and continue to fry.
Add mushroom water from soaked shiitake mushrooms.
Add ground coriander, nutmeg and five spice powder and mix well. Do not add all the spices at once. Taste and add as needed later.
Add diced shiitake mushrooms (that were soaked in hot water). Add chopped spring onions and parsley.
Add wet ingredients and fry till meat is cooked.
Finally add diced candied winter melon and mix well.
Taste and add additional spices and mushroom water, if required. Set aside to cool.
Line the bottom of ramekins or small bowls with banana leaf and lightly oil the sides.
Fill half full with the cooked glutinous rice.
Scatter blue pea water over the cooked rice.
Place 1 – 2 spoonfuls of the filling in the center of the ramekin.
Cover with the cooked glutinous rice and scatter blue pea water again.
Compress the rice as hard as you can.
Place a piece of pandan leaf on top and cover with banana leaf.
Arrange ramekins in a steamer and steam at high heat for 15 mins.
- If using freshly grounded spices, adjust the amount as taste will be stronger. You could use spices like ground cloves and cinnamon. Hold back some spices and add in, as needed.
- Fillings could 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.