Few days ago, it was the Rice Dumpling Festival. We made our own dumplings at home and I snapped some photos of the preparation.

Bak Chang History

 
The rice dumplings (ZongZi) are glutinous rice (or sticky rice in some countries like Thailand and Hong Kong) wrapped in bamboo leaves, or other large leaves (lotus is one of the more commonly used leaves). You can find all sorts of different fillings in the rice: pork, roast pork, chestnut, egg, salted egg, mushroom, red bean, or just simply without filling. They could be just white rice dumpling (not pre-fried), or brown (pre-fried with soya sauce).
 
A day earlier, my mum started preparing the ingredients and making the dumplings. I jump at the chance to try making it…and although, as my first time wrapping dumplings, 50% of it is slightly out of shape but nevertheless, it’s nicely tied and water didn’t flow in…therefore…IT’S EATABLE!! Hahahaha. Well, it takes skill to perfect the wrapping..so i’ll try again next year then :P
 
We only put the basic ingredients which includes pork, mushroom and dried shrimps. We got some from neighbours too which has red bean only in it. Although it doesn’t look so nice (because no boric asid :P ) or have so much ingredients in it, it’s so much cheaper making it ourselves than buying it. Those sold outside tend to look more shiny and the rice does not stick to the bamboo leaves because of the boric asid…which is harmful.
 
The things and ingredients needed:
 
Bamboo leaves 
 
 
 
Glutinous rice
 
  
 
Fillings - Pork meat, mushrooms, dried shrimps
 
 
 
The steps involved:
 
 
 
 
Just comparing mine to my mum’s bundle….abit out of shape and messy wrapping for first timer like me. hehehe
 
"Trimming" the leaves to make it look nicer
 
 
Finally, into the pot to boil for 2-3 hours.
 
 
All done and ready to eat!!!
 
My wrapped Bak Chang (dumpling)…..boleh tahan la, right?? :P  
 
 
 
My breakfast the next day….(some say it can last for months if you store it properly in the freezer)
 
  
 
Another version that we received from my aunt. It has extra ingredients of duck egg yolk and beans in it.
 
 
 
So did you make any dumplings or skipped the fuss and bought it instead?? 
 
 
 
p/s: PabloPabla from Hochiak! Delicious Asian Food has some great post on the Bak Chang filling recipe and wrapping process video. Do hope over and take a look.