Bak Zhang 肉粽
Ingredients
- 1kg pork belly
- 2kg glutinous rice
- 60 chest nuts ( ready pack, or if raw soak overnight and boil )
- 60 pieces of mushroom (soak overnight)
- 2 bowl dried prawns (optional)
- 4 Chinese sausage (lap cheon)
- 40 shallots thinly sliced
- 1 star anise
- 1 cinnamon stick
Pork Marinate (marinate overnight)
- 6 tbsp. oyster sauce
- 2 tbsp. light sauce
- 2 tbsp. dark sauce
- 2 tsp sesame oil
- 2 tsp rice wine
- 4 tbsp. 5 spice powder
- 2 tsp white pepper
Rice Marinate
Soak rice overnight or at least 3 hours
- 10 tbsp. oyster sauce
- 10 tbsp. dark sauce
- 2 tbsp. light sauce
- 2 tbsp. white pepper powder
- 30g coriander powder
- 120 pieces of bamboo leaves to make 60 zhang
Fry the marinated pork with oil, shallots and garlic and let it simmer with some mushroom water. Add in mushroom and chestnut to cook together.
Pressure cook the wrapped zhang for 50 mins in high heat. Ready to serve.
Credit to My grandma’s bak chang / zong zi (glutinous rice dumpling) – Bread et Butter (wordpress.com)
- 1kg pork belly
- 2kg glutinous rice
- 60 chest nuts ( ready pack, or if raw soak overnight and boil )
- 60 pieces of mushroom (soak overnight)
- 2 bowl dried prawns (optional)
- 4 Chinese sausage (lap cheon)
- 40 shallots thinly sliced
- 1 star anise
- 1 cinnamon stick
Pork Marinate (marinate overnight)
- 6 tbsp. oyster sauce
- 2 tbsp. light sauce
- 2 tbsp. dark sauce
- 2 tsp sesame oil
- 2 tsp rice wine
- 4 tbsp. 5 spice powder
- 2 tsp white pepper
Rice Marinate
Soak rice overnight or at least 3 hours
- 10 tbsp. oyster sauce
- 10 tbsp. dark sauce
- 2 tbsp. light sauce
- 2 tbsp. white pepper powder
- 30g coriander powder
- 120 pieces of bamboo leaves to make 60 zhang
Fry the marinated pork with oil, shallots and garlic and let it simmer with some mushroom water. Add in mushroom and chestnut to cook together.
Pressure cook the wrapped zhang for 50 mins in high heat. Ready to serve.
Credit to My grandma’s bak chang / zong zi (glutinous rice dumpling) – Bread et Butter (wordpress.com)
