Hokkien Bak Chang Recipe
Makes 12-16 pcs


300-400g Pork Belly, sliced in 2cm

500g Glutinous Rice, soaked for 3-4 hours

15-20pcs Dried Chestnuts, soaked for 3-4hrs

½ Bowl Dried Shrimp, soaked for 3-4hrs

30 pcs Dried Small Mushroom, soaked  in hot water for 3-4hrs.

30pcs Bamboo Leaves, Soaked overnight

10 Pcs Shallots, Sliced and fried

Shallot Oil from frying shallot

String / Raffle String


Marinate For Pork Belly

1.5 TBSP Oyster Sauce

½ TBSP Light Sauce

1.5 TBSP Dark Soya Sauce

1 TBSP Five Spice Powder

½ Tsp Sesame Oil

½ Tsp Shao Xing Wine

½ Tsp White Pepper


Sauce For Rice

2.5 TBSP Oyster Sauce

2.5 TBSP Dark Sauce

1.5 TBSP Light Soya Sauce

½ TBSP Sesame Oil

½ TBSP White Pepper



Method (1 day in advance)

  1. Rehydrate bamboo leaves by soaking in tap water and changing water every 2hrs for 3-4 times. After 2 rounds of 3 rounds of changing water, use a wet cloth to wipe both side of each leave. Continue soaking until the next day right before using. Drain water off before using.
  1. Soak Glutinous Rice, Chestnuts, Dried Shrimps, Mushroom separately for 3-4hrs. Drain off all water except for mushroom and store in air tight container in fridge
  1. Clean and slice pork into 2cm thick, add in all the marinate and marinate it overnight.

Method (Cook ingredients on the day you want to wrap the rice dumplings)

  1. Squeeze out water from mushroom before cooking. Heat pan with some shallot oil, brown mushroom and add in about 1 tbsp of oyster sauce and 2-3 tablespoon of water.
  1. Using the same pan, roast chestnuts until a little brown but take note not to burnt it.
  1. Using same pan, add in 1-2 tbsp of shallot oil if pan is dry and fry the dried shrimp.
  1. Using the same pan, fry the rice with fried shallot for 2-3 mins, add in the sauce for rice to fry for another 3-5mins. Taste and adjust accordingly.
  1. Using same pan, sear pork belly until 20% cooked.
  1. Select 2 leaves and put them in opposite directions. Discard leaves with big holes. Form bamboo leave into a cone shape.
  1. Fill cone with 2 tsp of rice spreading it around the cone. Put 2-3 slices of pork belly, 1 chestnut, 1tsp dried shrimp, 2-3 mushroom. Top with more rice until you reach the brim of the cone. Press down firmly with a spoon, pushing the rice from the left and right side away from the leaves. Fold leaves around the cone forming a pyramid shape. Tie with a string securely. Repeat until all ingredients are used up.
  1. Cooked Bak Chang in a pot of boiling water making sure the water level covers the bak chang fully. Cook for at least 1.5hrs – 3hrs depending on the size of your bak chang. Open 1 bak chang to check if they are fully cooked, continue cooking if not cooked and check every 30mins.
  1. Drained your bak chang over a colander and leave to cool at least ½ a day. Store in fridge and steam at least 10-15mins before consuming.
Bak changChinese dumpling