Follow Chef Ross' easy steps to get your Bak Chang beautifully wrapped!
After rinsing and soaking dried bamboo leaves and strings in water overnight until slightly soft:
1️⃣ Overlap 2 leaves at the halfway point of each.
2️⃣ Fold through a V-shape into a cone. Ensure that the tip of the cone is sealed with the excess leaves folded in.
3️⃣ Fill coned leaves with 2 spoonfuls of uncooked glutinous rice, followed by the ingredients and more uncooked glutinous rice until cone is full. (Depending on the size of your leaves, adjust the spoonfuls accordingly. The idea is a 1:1:1 ratio of rice to ingredients to rice.)
4️⃣ When filled, form a C-shape with your dominant hand to cup the bottom of the cone.
5️⃣ Using your non-dominant hand, fold the excess leaves over the open area of the cone.
6️⃣ Continue folding the excess leaves around the cone / pyramid shape.
7️⃣ Over 2 points of the cone / pyramid, tie strings around and a knot to secure the dumplings.
8️⃣ Steam / boil dumplings and enjoy!
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👀 Seafood Bak Chang Recipe Video: https://youtu.be/60R-cE2aJFM
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