Bak Chang

I am terrible at crafts. So, making Bak Chang can be pretty frustrating to me. But my family says that they like the flavour of my ingredients especially the signature pork sausages. So this year, to reach a compromise, I prepared the ingredients while my husband and mum did most of the wrapping. Making bak chang is a family project indeed.

Ingredients: (for 40 bak chang)
- 1kg of pork belly, cut to bite-size
- 400g of pork sausages, cut to bite size
- 40-45 dried mushrooms
- 1 clove of garlic, crushed
- 1 onion, diced
- bamboo leaves and strings
- 2kg of glutinous rice
- 40-45 chestnuts
- light soya sauce
- dark soya sauce
- sesame oil
- oyster sauce
- five spice powder
- pepper
- 2 cinnamon sticks
- 5-6 star anise

Procedures:
1) Soak bamboo leaves for about 2 days. Wash leaves individually.
2) Soak mushrooms until soft.
3) Place mushrooms, pork belly, chestnuts and sausages in a slow cooker. Season with 1/3 cup of light soya sauce, 1/3 cup of dark soya sauce, 1/3 sesame oil, 1 tablespoon of five spice powder, 2 cinnamon stick, 5 star anise, 2 tablespoon of sugar, pepper and 1/3 of water. Cook for 2-3 hours.
4) In a frying pan, fry garlic and onion until fragrant. Add washed glutinous rice. Add 2 tablespoons of dark soya sauce, 2 tablespoons of oyster sauce, pepper and 1 tablespoon of five spice powder. Fry for 5 minutes.
5) Wrap the rice dumplings after the meat and glutinous are cooked for 1-2 hours.
6) Cool rice dumplings in boiling water for 2 hours. Air dry the dumplings. Serve.