Ingredients with Measurements:
- 1 kg glutinous rice
- 500 g mung beans, soaked overnight
- 500 g pork belly, diced
- 10 dried shiitake mushrooms, soaked and diced
- 1 cup dried shrimp, soaked and diced
- 1 cup shallots, diced
- 1 cup garlic, diced
- 1 cup scallions, chopped
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup vegetable oil
- 1 tbsp five-spice powder
- 1 tbsp salt
- 1 tbsp sugar
- 30 bamboo leaves, soaked in hot water
Special Equipment Needed:
- Large pot
- Steamer
- Kitchen twine
Step-by-Step Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours.
2. Drain the rice and mix it with 1 cup of vegetable oil, 1 tbsp five-spice powder, 1 tbsp salt, and 1 tbsp sugar.
3. In a separate pot, cook the soaked mung beans until soft and mashable.
4. In a pan, sauté the diced pork belly until browned. Add in the diced shiitake mushrooms, dried shrimp, shallots, garlic, and scallions. Cook until fragrant.
5. Add in the cooked mung beans, 1 cup soy sauce, and 1 cup oyster sauce. Cook until the mixture is thick and sticky.
6. Take 2 bamboo leaves and overlap them. Place a spoonful of the glutinous rice mixture in the center of the leaves.
7. Add a spoonful of the mung bean and pork mixture on top of the rice.
8. Cover the filling with another spoonful of the rice mixture.
9. Fold the bamboo leaves over the filling to form a rectangular package.
10. Tie the package with kitchen twine to secure it.
11. Repeat the process until all the ingredients are used up.
12. Steam the bakcang for 2 hours or until the rice is cooked through.
13. Let the bakcang cool before serving.
Time:
Preparation time: 1 hour
Cooking time: 2 hours
Temperature:
Steam at medium-high heat.
Serving size:
Makes 30 bakcang.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 48g
Protein: 14g
Sodium: 1000mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Mung beans can be substituted with red beans or black beans.
- Bamboo leaves can be substituted with banana leaves.
Variations:
- Add diced chestnuts or peanuts to the filling for added texture.
- Use different types of mushrooms for a different flavor profile.
Tips and Tricks:
- Soak the bamboo leaves in hot water for at least 30 minutes before using to make them more pliable.
- Make sure to tie the bakcang tightly with kitchen twine to prevent the filling from leaking out during steaming.
Storage Instructions:
Store the bakcang in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Steam the bakcang for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the bakcang on a platter with a side of soy sauce for dipping.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with hot tea or a cold beer.
Suggested Side Dishes:
Serve with stir-fried vegetables or a side of pickled vegetables.
Troubleshooting Advice:
- If the bakcang is too dry, add more soy sauce or oyster sauce to the filling mixture.
- If the bakcang is too wet, add more glutinous rice to the mixture.
Food Safety Advice:
- Make sure to cook the bakcang thoroughly to prevent foodborne illness.
- Store the bakcang in the refrigerator to prevent spoilage.
Food History:
Bakcang Kacang Hijau is a traditional Chinese dish that is commonly eaten during the Dragon Boat Festival.
Flavor Profiles:
Savory, umami, and slightly sweet.
Serving Suggestions:
Serve as a snack or as a main dish.
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Region: Indonesian