Steamed Bak Chang

Having difficulty in wrapping bak chang with the bamboo leaves that you bought and feel like giving up? Please don’t throw away the remaining leaves. This video tutorial will show you how you can still use the bamboo leaves and wrap the dumplings in a much easier way and steam them instead of boiling in a pot.

I have been exploring alternative ways to  wrap bak chang. To be frank, it is because my first venture into chang making some years back met with disastrous results. 

Of the 2O plus bak chang I wrapped, only about six survived the boiling process. The rest disintegrated into the pot of boiling water. 

From this experience, I fully understand the reluctance of many to attempt chang making as firstly it is very time consuming and secondly the traditional way of wrapping takes some skill and practice. After spending hours preparing the ingredients, it is so very disheartening to see all the ingredients scattered in the pot.

To learn how to wrap Steamed Bak Chang in an easier way, please click on the image below to view my video tutorial. 

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Steamed Bak Chang

An easier way to wrap bak chang with bamboo leaves

Author: Shiokman Eddie
  • Please refer to my recipes for Nyonya and Hokkien Bak Chang.
  • Nyonya Bak Chang link:
  • Hokkien Bak Chang link:
  1. Place seasoned glutinous rice in a tray. Please refer to my Hokkien bak chang recipe for the seasoned glutinous rice.
  2. Add enough water to just cover the rice.
  3. Depending on the amount of rice, steam on high heat for 15 to 30 mins until thoroughly cooked.
  4. Wipe off the water droplets from the wet bamboo leaves, which have been washed, boiled, soaked and rinsed.
  5. Remove and discard the hard centre part of the leaves.
  6. Trim off both ends of the leaves.
  7. Arrange cut leaves in a ramekin or bowl in a criss cross manner.
  8. Press the centre of the leaves to mould to the shape of the ramekin, forming a ‘bird nest’.
  9. Fill ramekin ⅓ full with the steamed cooked rice followed by the ingredients of your choice.
  10. Top up with the cooked rice and press it flat.
  11. Place a piece of bamboo leaf on top and fold the leaves down to cover it.
  12. Press the top hard with another ramekin of the same size to compress the rice inside.
  13. Place a small saucer over the folded leaves to hold them down.
  14. Steam on high heat for about 30 mins.
  15. Unmould and ready to serve.
Recipe Notes

I used 2 cups of the seasoned glutinous rice with 1 cup water and steamed about 30 mins to cook rice. Made 2 ramekin bundles of dumpling.

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