It falls on Tuesday, 19th June 2007, the 5th month, 5th day of the Chinese calendar. A day of festive mood where every home will have and must have the varieties of "chang' or 'bak chang' or 'chung' among all chinese familes. And nowadays, we have Halal chinese dumplings.
I do not know the histories, so got to find out,
Chinese Rice Dumplings (Bak Chang)
5kg glutinous rice
1kg black-eyed peas
30 salted egg yolks
800g dried shitake mushrooms, soaked
1 kg chestnuts
500g shallots, sliced
Yummy parcels: Bamboo leaves for wrapping (soak these overnight to soften)
Straws for tying
Rice ,Soak the glutinous rice overnight to soften it.
Drain away the water and once the rice is dry, prepare the wok and heat lard (cooking fat) in it.
Fry sliced shallots till golden brown, then add the glutinous rice and stir.
Add pepper, salt, five-spice powder and black sauce and mix evenly into the rice.
Set aside to cool.
Ingredients for the filling: (Clockwise from left)
Salted egg yolks, pork, black-eyed beans, chestnuts and mushrooms.
Heat the lard and fry the shallot, according to preference, and in the pork.
Add salt, five-spice powder, black soy sauce and cook the meat till dry.
Black-eyed beans ,Soak the peas overnight until soft.
Mushrooms ,Soak in water and once soft, cut them quarters. Fry the mushrooms in lard once the onions have browned.
Bamboo leaves are soaked overnight to soften the leaves.
Choose leaves of even lengths to form a cone shaped mould to hold the rice.
Lee places a big spoonful of rice into the mould and then adds a bit of pork, some black-eyed beans, mushrooms, chestnuts and salted egg yolk before topping these ingredients with more rice grains.
Then she wraps the leaves to close the opening, forms a pyramid-shaped dumpling and ties it firmly with the loose straw.
The individually tied dumplings are closely bundled together. These are then boiled for four hours or steamed.