Dragon Boat Festival is celebrated in memory of a great patriot poet of the State of Chu during the warring States period (475-221 B.C.), Qu Yuan drowned himself to protest his emperor who cared about himself and not the well-being of his countrymen. Fishermen tried to rescue him, but the body was never found. To avoid the fish from consuming his body, people of Chin launched their boats and threw rice wrapped in bamboo leaves into the river where he was drowned to feed the fish. This is how the bamboo-leaf rice dumpling
(zong zi) came about.
This festival is celebrated in Malaysia, Singapore, Taiwan and China, on the 5th day of the 5th month of the lunar calendar on which the Chinese calendar is based. This year the festival falls on 23th June 2012.
Traditionally, Bak Chang is made with soaked uncooked glutinous rice filled with a mixture of minced pork belly, mushrooms, chestnut, salted egg yolk, candied melons, shallots, garlic etc. Uncooked rice is layered with the mixture and wrapped in bamboo leaves and cooked in boiling water.
I made a simple version of this dumpling because I do not have the bamboo leaves. I also had some left over steamed glutinous rice.
This festival is celebrated in Malaysia, Singapore, Taiwan and China, on the 5th day of the 5th month of the lunar calendar on which the Chinese calendar is based. This year the festival falls on 23th June 2012.
Traditionally, Bak Chang is made with soaked uncooked glutinous rice filled with a mixture of minced pork belly, mushrooms, chestnut, salted egg yolk, candied melons, shallots, garlic etc. Uncooked rice is layered with the mixture and wrapped in bamboo leaves and cooked in boiling water.
I made a simple version of this dumpling because I do not have the bamboo leaves. I also had some left over steamed glutinous rice.
Ingredients:
2 cups steamed glutinous rice
2 cups steamed glutinous rice
1/2 cup minced pork belly
3Tbsp garlic, minced finely
5 Tbsp shallots, sliced finely
1 Tbsp five spice powder, stirred in water
2 Tbsp coriander powder
1/4 cup shitake mushrooms, soaked and chopped
a little dark soy sauce
1/4 cup candied melon, chopped
sugar and salt and white pepper
Method:
Mix coriander and five spice powder in tablespoon of water , mix and set it aside.
In a wok, heat oil and stir fry garlic and shallots until fragrant. Add the coriander powder paste and cook for a minute or to two. Then add pork belly, and cook for a minute or two before adding the candied melons and mushrooms. Stir to combine with the spices and cook for 2 to 3 minutes.
Add a teaspoon or two of dark soy sauce, 1/2 tsp sugar, pepper and salt. Adjust seasonings.
Now add the steamed glutinous rice and mix well to combine. Divide in individual bowl and steam them before eating.
5 Tbsp shallots, sliced finely
1 Tbsp five spice powder, stirred in water
2 Tbsp coriander powder
1/4 cup shitake mushrooms, soaked and chopped
a little dark soy sauce
1/4 cup candied melon, chopped
sugar and salt and white pepper
Method:
Mix coriander and five spice powder in tablespoon of water , mix and set it aside.
In a wok, heat oil and stir fry garlic and shallots until fragrant. Add the coriander powder paste and cook for a minute or to two. Then add pork belly, and cook for a minute or two before adding the candied melons and mushrooms. Stir to combine with the spices and cook for 2 to 3 minutes.
Add a teaspoon or two of dark soy sauce, 1/2 tsp sugar, pepper and salt. Adjust seasonings.
Now add the steamed glutinous rice and mix well to combine. Divide in individual bowl and steam them before eating.
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