Peasant Bak Chang

I have to call this bak chang peasant because of the limited amount of ingredients. This type of filling brings back fond memories as these type of chang is sold everyday and not on special occasion like the 5th day of the 5th moon festival.



Ingredients:

1000g glutinous rice, soaked overnight then drained, add 2 tsp salt and 1/4 cup oil.
Bamboo leaves and raffia string for wrapping

Filling:

400g belly pork (remove skin) or deboned chicken meat
150g dried mushrooms
400 g split green peas - soak overnight, drain , add a 1 tsp salt and 3 tbsp of oil.

Seasoning:

For the Pork:

1 tbsp Chinese Five Spice powder
1 tbsp of light soya sauce
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
2-3 tbsp oil

For the mushrooms:

1 tbsp light soya sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp pepper
1 tbsp oil

Method:

Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.

Marinate pork or chicken meat with seasoning.

Marinate mushrooms with seasoning.

Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of split green pea, a piece of pork and mushroom. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.

Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.

When cooked, remove the dumplings and hang to dry.

Serves