Chinese Rice dumping ( Bak Zhang )
500gm glutinous rice (soak overnight and drain dry)
150ml cooking oil or lard ( about 10 tbsp)
½ tablespoon salt
250 ml of water- water just barely enough or less to cover the surface of rice
The fillings: - as desired
Sock the rice for at least 2 hours or overnight. Drain dry.
2. Fry the drain rice in a pan with some oil for about 10 mins.
3. Put the rice in a cooking pan and add water to just
barely enough or less cover the surface of the rice, or less. Too much water will
make the rice soggy.
3. Steam the rice for about 10-12 mins (half cooked)
4. Transfer rice to a basin/cake tin and fluff the rice with a fork
. Add in salt while still hot and mix with 10 tablespoons of
lard or oil.. Mix well.
5. Leave aside to cool before assemble
To assemble the cake:
Scald or immersed the bamboo leaves in boiling water to soften
For each cake, take one or two leaves and roll into a triangular
shape. Put in the compacted steamed rice and fill the centre with 2 teaspoon of
fillings as desired. Fold over leaves and use strings ( e.g. from banana
tree) to bind together.
Put the assemble cake into a pot and boil for another 20 minutes.
Wrapping rice dumping
Tip:- Pandan leaves for wrappings this cake should be the wider
type. The ordinary ones sold in market or use for cooking agar agar
will need 2 leaves as in the recipe but is not so easy to wrap.
Nylon string used for tying things can be used. These are divided
into 4 or 5 strands each strings ( as they are quite strong )and
washed and dried.
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