Ingredients with Measurements:
- 1 kg glutinous rice
- 500 g pork belly, sliced
- 1 cup dried shrimp, soaked and chopped
- 1 cup dried mushrooms, soaked and chopped
- 1 cup shallots, chopped
- 1 cup garlic, chopped
- 1 cup candied winter melon, chopped
- 1 cup roasted peanuts, chopped
- 1 cup durian flesh, mashed
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup dark soy sauce
- 1/4 cup sesame oil
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp white pepper
- 30 bamboo leaves, soaked and cleaned
- Butcher's twine
Special equipment needed:
- Large pot
- Steamer
- Mixing bowls
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours.
2. In a pan, heat the vegetable oil and sauté the pork belly until browned. Add the dried shrimp, mushrooms, shallots, and garlic. Cook until fragrant.
3. Add the candied winter melon, roasted peanuts, soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, salt, and white pepper. Mix well and cook until the sauce thickens.
4. Add the mashed durian flesh and mix well. Set aside.
5. Drain the glutinous rice and mix it with the pork and durian mixture.
6. Take two bamboo leaves and overlap them. Place a spoonful of the rice mixture in the center.
7. Fold the leaves to form a triangular shape, making sure the filling is completely covered.
8. Tie the bakcang with butcher's twine to secure it.
9. Repeat the process until all the rice mixture is used up.
10. In a large pot, bring water to a boil. Place the bakcang in the steamer and steam for 2-3 hours.
11. Remove the bakcang from the steamer and let it cool.
12. Serve the bakcang durian hot or cold.
Time:
Preparation time: 1 hour
Cooking time: 2-3 hours
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 30 bakcang
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Sodium: 500mg
Sugar: 10g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dried shrimp can be substituted with fresh shrimp.
- Candied winter melon can be substituted with candied ginger or dried apricots.
- Durian flesh can be substituted with mashed banana or jackfruit.
Variations:
- Bakcang can be made with different fillings such as chicken, mushrooms, or chestnuts.
- Bakcang can be made with different types of rice such as black glutinous rice or brown rice.
Tips and tricks:
- Soak the bamboo leaves in warm water for at least 2 hours to make them pliable.
- Use a spoon to pack the rice mixture tightly in the bamboo leaves.
- Tie the bakcang tightly to prevent the filling from leaking out during steaming.
Storage instructions:
- Bakcang can be stored in the refrigerator for up to 1 week.
- Bakcang can be frozen for up to 3 months.
Reheating instructions:
- To reheat, steam the bakcang for 10-15 minutes or microwave for 1-2 minutes.
Presentation ideas:
- Serve the bakcang on a platter with a side of chili sauce or soy sauce.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Bakcang can be paired with hot tea or cold beer.
Suggested side dishes:
- Serve with stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the bakcang is too dry, add more water to the rice mixture.
- If the bakcang is too wet, add more glutinous rice to the mixture.
Food safety advice:
- Make sure the pork is cooked thoroughly before adding it to the rice mixture.
- Store the bakcang in an airtight container to prevent contamination.
Food history:
- Bakcang is a traditional Chinese dish that originated in Fujian province.
- Bakcang is traditionally eaten during the Dragon Boat Festival.
Flavor profiles:
- Bakcang has a savory and slightly sweet flavor with a hint of durian.
Serving suggestions:
- Serve the bakcang as a snack or as a main dish.
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Region: Indonesian