Bak Chang / Hum Yoke Zhong (Savoury Rice Dumpling)

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

Learning the family recipe of Hum Yoke Zhong (Cantonese Glutinous Rice Dumpling) from my mother in-law. My mother in-law made it look easy. The most difficult part was wrapping the dumpling. It needs practice to get right.

Glutinous Rice Dumpling (Zongzi, 粽子) is a traditional Chinese food made from sticky glutinous rice, wrapped in bamboo or reed leaves. It is typically eaten during the Dragon Boat Festival.

The dumplings are usually boiled or steamed, with the bamboo leaves imparting a subtle earthy flavor to the sticky rice inside.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Glutinous Rice Dumpling (Zongzi) 粽子

Yields: 38 dumplings

INGREDIENTS:

For Rice:

1.65 kg glutinous rice

500g shallots – peeled and slice thinly

2 tbsp or more salt

For Meat:

1 kg (approximately) pork belly

5g five spices powder

1 Tbsp salt

For Mushroom:

38 dried mushroom – wash and soak for 2 to 3 hours till soft

8 cloves garlic – chopped

2 tbsp soya sauce

Other Ingredients:

500 mung bean - wash and soak for 1 hour

19 egg yolks from salted duck egg – cut into half

38 chestnuts – wash and soak for 1 hour

You Need:

2 packets bamboo leaves

Hemp string for wrapping

METHOD:

Bamboo Leaves:

A day before clean and wash the bamboo leaves. Boil them for 15 – 20 minutes and soak in the pot overnight together with the hemp string.

Preparation of Rice:

Rinse the glutinous rice several times. Soak in water for about 2 hours, then drain.
Fry shallots in the oil over medium heat till lightly golden brown. Dish out the fried shallot. Remove some oil out from the wok and leave some behind.
Add glutinous rice, salt and put back the fried shallot. Stir and mix thoroughly. Transfer to a big bowl.

Preparation of Pork Belly:

Wash, clean and cut the pork belly. Make sure there is no hair left on the skin.
Marinate with five spices powder and salt for 5 hours or more.
Heat oil in a wok and brown the pork belly slightly for few minutes. Does not need to be fully cooked.

Preparation of Mushroom:

Squeeze excess water out of mushroom.
Heat oil in wok, fry garlic till fragrant, add in mushroom, soya sauce and sugar. Add a little bit of water and stir fry for few minutes.

Wrapping:

Using 2 pieces of bamboo leaves
Shape into a cone.
Fill with glutinous rice (1 tbsp or more), green gram (1 tbsp), add a pork, a mushroom, half an egg yolk, a chestnut, green gram (1 tbsp) again and cover with glutinous rice (about 1 tbsp) to the top.
Lightly press and fold the remaining part of the leaf over the top of the cone and form into the shape of dumpling. Wrap up the leaf and seal tight with hemp string.

Boiling:

Bring a large pot of water to boil. Place the wrapped dumplings into the boiling water and cook for 2 1/2 - 3 hours over a medium slow fire. Constantly top with boiling water to maintain level of water. Make sure the entire dumpling is submerged in water. After 2 1/2 hours, remove from the pot, drain, let the dumpling cool and enjoy.