Ba Chang (Glutinous rice dumpling)



Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town and around Bangkok you can find. Is there's many Chinese oversea in every city. On Lunar Calendar Festival, every chinese oversea or in Thailand will prepare to do glutinous rice dumpling at home. But I cook just for sometime if I want to them or better is I should buy from Big Supermarket such as a Tesco Lotus.

INGREDIENTS:
  • 300 g Belly Pork
  • 200 g Split mung beans
  • 10 Preserved egg yolks
  • 600 g Glutinous rice
  • 10 pieces Chinese mushrooms
  • 10 pieces Roast duck
  • 2 tsps Five-spice powder
Seasoning
  • 2 tbsps Spicy salt
  • 1 Chicken cube
  • ¼ tsp Pepper
  • 1 tbsps Sugar
  • 2 tbsps Oil
  • Chinese Mushroom Marinade
  • ¼ tsp Salt
  • 1 tbsp Oil
  • 1 tsp Sugar
Wrapping Materials
  • 10 Dried lotus leaves
  • 20 Straws
  • 30 Bamboo leaves
PREPARATIONS:
  1. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 tsps five-spice powder and 1 teaspoon salt.
  2. Wash and drain the glutinous rice.
  3. Mix well with some of the seasoning (1 ½ tbsps spicy salt, ½ tbsp sugar, chicken cube, oil and pepper).
  4. Soak the mung beans in water to clean.
  5. Drain and add the remaining ½ tbsp each of spicy salt and sugar and mix well.
  6. Wash and soak the Chinese mushrooms.
  7. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
  8. Wash and boil the lotus and bamboo leaves until soft.
  9. Drain and towel-dry.
  10. Place 3 bamboo leaves on a lotus leaf.
  11. Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
  12. Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushroom.
  13. Cover with a layer of mung beans and another layer of glutinous rice.
  14. Fold in the leaves to form a square dumpling, then tie firmly with straw.
  15. Prepare a deep saucepan and line with several bamboo leaves.
  16. Put in the rice dumplings, then fill with enough water to cover them.
  17. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
  18. Remove and drain.
  19. Serve hot.
Remarks: Serving for 10 pieces.

3 comments:

A Full-Timed Housefly said...

Oh Tan this is my favourite....LOL...with all the salted egg yolk and pork belly ! I missed you so much , how are you ? Did you receive my email to you ?

foodbin said...

so much ingredients and you added duck meat, too-home made Ba Chang are the best we can play around with the different types of ingredients.

Jacktels Kochbuch said...

Hi Tan,

I do not even know, but listen to super delicious.

Greeting Jacob