Traditional Chinese Sticky Rice Dumplings

Traditional Teochew Bak Chang

The "Chung" (in Cantonese) or "Bak Chang" as it is popularly known in Penang, is a Chinese glutinous rice cuisine that is rich in tradition. In Penang, we often make the Teochew type of Chang. Once a year during this time of the year, Chinese all over the world, make the sticky rice dumplings which also coincide with the dragon boat festival. Like many of the traditional Chinese cuisines, the Bak Change has a famous story attached to it. There are many folk stories that have been told about the origin of the Bak Chang. But the most famous of these stories, which I have heard from my parents was that of the patriotic poet who had lived long ago in China. This is the story that has been past down from generation to generation.

Traditional Sticky Rice Dumpling

This famous poet, tried unsuccessfully to warn the people of his state of the impending expansionism intension of their neighbouring state but nobody including the the king took him seriously. He was so dedicated and true to his believes that when his country was finally concurred, he took his own life by drowning himself in a river, just to prove his point. So, the Bak Chang was thrown into the river by the very people who had doubted him with intentions to feed the fishes, avoiding his body from being consumed by the elements of the river. That was how the Bak Chang became an annual ritual to honour the famous poet. Thus, along with the sticky rice cuisine, came the dragon boat festival which is a significant part of this annual festival.

Bak Chang

The making of The Bak Chang has spread all over the world and as far as where there lives ethnic Chinese population. Today, the sticky rice dumpling recipe are readily available on the internet. In fact, so many recipes available until it has become absolutely difficult to decide which is the easier and better recipe. At home, our parents are the ones that make the Bak Chang and their recipe are easy to follow. First, place five cups of glutinous rice in a pot and fill the pot with water to the top of the rice, covering the rice entirely. Allow the glutinous rice to soak over night.

Sticky Rice Dumpling

In the morning, the very first thing to do is to prepare the stuffings. The items needed would be a piece of pork (preferably, the pork belly), dried oyster, dried shrimps, Chinese sausages, black eye peas, dried mushrooms, chestnuts and duck egg yolks. Every item has to be prepared in its different method before the wrapping starts. For instants, the mushrooms, black eye peas, dried shrimps and chestnuts have to be soaked in water, the pork belly has to be cut into one inch cubes and marinated in dark soy sauce, one spoon of five spices, pepper powder, corn starch and salt (also marinated overnight in the fridge), the sausages cut into thin slices and soaked in water.

Home Cooked Bak Chang

Once all the items are ready, add two spoons of cooking oil in the wok and throw in sliced shallots. Simmer until golden brown, then throw every item into the wok with low heat. Add salt for taste, mix and stir everything, then stop the heat on the stove.

Fold two pieces of cleaned bamboo leave in the middle into a cone in one hand, scoop the glutinous rice into the bamboo leave cone.  On the rice, one scoop the stuffings and top with another scoop of rice. Fold the rest of the bamboo leave to close the dumplings. Use twine to tie the dumpling and repeat this process until the rice and stuffings are all done.

Traditional Teochew Bak Chang

Put the wrapped dumplings in a large pot filled with water and boil for about three hours. Check the water level every so often. After three hours, the dumplings should be cooked and good to eat. Making Bak Chang may be a long tedious process but the effort put into learning to make your own Bak Chang is worth the time. This home cooked Bak Chang can not be kept for too many days, best consumed within the week even if kept in the fridge.