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Rice Dumplings Recipe

Rice Dumplings Recipe

(Bak Chang)

Ingredients :

300 g

500 g


600 g


10 pieces

2 teaspoons



2 tablespoons


1/4 teaspoon

1 tablespoon

2 tablespoons


Chinese Mushroom Marinade

1/4 teaspoon

1 tablespoon

1 teaspoon


Wrapping Materials




Belly Pork

Split mung beans

Preserved egg yolks

Glutinous rice

Chinese mushrooms

Roast duck 

Five-spice powder



Spicy salt

Chicken cube











Dried lotus leaves


Bamboo leaves

Method :
  • Cut the belly pork into 10 large chunks and  marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt.

  • Wash and drain the glutinous rice.

  • Mix well with some of the seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar, chicken cube, oil and pepper).

  • Soak the mung beans in water to clean. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well.

  • Wash and soak the Chinese mushrooms. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.

  • Wash and boil the lotus and bamboo leaves until soft.

  • Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf.

  • Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.

  • Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms.

  • Cover with a layer of mung beans and another layer of glutinous rice.

  • Fold in the leaves to form a square dumpling, then tie firmly with straw.

  • Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them.

  • Use high heat to bring the  water to a boil, then reduce to moderate heat and continue to boil for 6 hours.

  • Remove and drain.

  • Serve hot.

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