Ingredients with Measurements:
- 1 kg glutinous rice
- 500 grams pork belly, cut into small cubes
- 200 grams dried shrimp, soaked in water for 30 minutes
- 200 grams shiitake mushrooms, soaked in water for 30 minutes and sliced
- 200 grams roasted peanuts
- 100 grams dried shallots, sliced
- 50 grams garlic, minced
- 50 grams coriander roots, chopped
- 50 grams candlenuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 30 pieces of bamboo leaves, soaked in water for 2 hours
Special equipment needed:
- Large pot
- Bamboo strings
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for 2 hours.
2. In a large pot, heat some oil and sauté the garlic, shallots, coriander roots, and candlenuts until fragrant.
3. Add the pork belly and dried shrimp and stir-fry until the pork is cooked.
4. Add the shiitake mushrooms, roasted peanuts, soy sauce, oyster sauce, dark soy sauce, salt, sugar, and white pepper. Stir-fry until everything is well combined.
5. Drain the glutinous rice and mix it with the pork mixture.
6. Take 2 bamboo leaves and overlap them to form a diamond shape. Place a spoonful of the rice mixture in the center of the leaves.
7. Fold the leaves over the rice mixture to form a triangular shape. Tie the edges with bamboo strings to secure the package.
8. Repeat until all the rice mixture is used up.
9. In a large pot, bring water to a boil. Add the rice packages and boil for 3 hours.
10. Remove the rice packages from the pot and let them cool.
11. Serve the Bakcang Kacang Putih warm or at room temperature.
Time:
Preparation time: 2 hours
Cooking time: 3 hours
Temperature:
Boiling water
Serving size:
10-12 servings
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 800mg
Total carbohydrates: 45g
Dietary fiber: 3g
Total sugars: 3g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dried shrimp can be substituted with dried scallops or dried oysters.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Bamboo leaves can be substituted with banana leaves.
Variations:
- Bakcang Kacang Hijau: Add mung beans to the rice mixture.
- Bakcang Ketan Hitam: Use black glutinous rice instead of white glutinous rice.
- Bakcang Ayam: Use chicken instead of pork.
Tips and tricks:
- Soak the bamboo leaves in water for at least 2 hours to make them pliable.
- Use a spoon to press down the rice mixture in the leaves to make sure there are no air pockets.
- Tie the bamboo strings tightly to prevent the rice packages from falling apart during cooking.
- Serve the Bakcang Kacang Putih with chili sauce or sweet soy sauce.
Storage instructions:
Store the Bakcang Kacang Putih in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, steam the Bakcang Kacang Putih for 10-15 minutes until heated through.
Presentation ideas:
Serve the Bakcang Kacang Putih on a platter with some fresh herbs and sliced chili peppers.
Garnishes:
Fresh coriander leaves, sliced chili peppers, and fried shallots.
Pairings:
Serve the Bakcang Kacang Putih with hot tea or coffee.
Suggested side dishes:
- Pickled vegetables
- Stir-fried vegetables
- Steamed buns
Troubleshooting advice:
- If the rice packages fall apart during cooking, tie them tighter next time.
- If the rice is too dry, add more water to the pot during cooking.
Food safety advice:
- Make sure to cook the Bakcang Kacang Putih thoroughly to prevent foodborne illness.
- Store the Bakcang Kacang Putih in the refrigerator to prevent bacterial growth.
Food history:
Bakcang Kacang Putih is a traditional Chinese dish that is popular in Southeast Asia, especially in Malaysia and Singapore. It is usually eaten during the Dragon Boat Festival, which falls on the fifth day of the fifth lunar month.
Flavor profiles:
Savory, umami, nutty, and slightly sweet.
Serving suggestions:
Serve the Bakcang Kacang Putih as a snack or as part of a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian