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Chinese Rice dumping ( Bak Zhang )

500gm glutinous rice (soak overnight and drain dry)
150ml cooking oil or lard ( about 10 tbsp)
tablespoon salt

250 ml of water- water just barely enough or less  to cover the surface of rice

The fillings: - as desired


1. 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 them. 
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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