Wednesday, June 16, 2010

What is inside of a Bak Chang (zhongzi 粽子)

Today (June 16th) is the 5th day of the 5th Lunar month a day to marks the death of a Chinese poet named Qu Yuan (屈原). It is the day where you and I can eat Bak Chang (zhongzi 粽子) for a reason.

Bak Chang or zhong zi is made of glutinous rice stuffed with various ingredients and wrapped with bamboo leaves. I had the chance to see how these dumplings are made last night. Thanks to our neighbour Madam Yeo Fong Sien. She is assisted by other neighbours May Fong and my mother. Love thy neighbour.


Glutinous rice with peanuts and the delicious ingredients for the dumplings.


Bamboo leaves & the salted egg yolks........


Dried oysters, chestnut and mushroom......


Pork belly and dried shrimps.....


Step 1 - fold a bamboo leaf and fill with the glutinous rice and mushroom.


Step 2 - put a salted egg yolk & dried oyster and chestnut.


Step 3 - a piece of pork belly and the rice again.


Step 4 - final wrap into a shape of pyramid.


Step 5 - the wrapped dumpling firmly tied up. Poach it and they are ready to be eaten.

Step 6 - Unwrap the cooked Bak Chang and enjoyed by Xiang Yi.

2 comments:

Somewhere in Singapore said...

Too bad my relatives all do not know how to 包棕子, so normally buy from outside...

Sin Tai Lim said...

somewhere in singapore - a culture slowly forgotten, just like Hokkien dialect...