Ingredients with Measurements:
- 1 kg glutinous rice
- 500 g pork belly, sliced into small pieces
- 5 cloves garlic, minced
- 5 shallots, minced
- 2 tbsp coriander powder
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 10 dried shiitake mushrooms, soaked in water and sliced
- 5 dried Chinese sausages, sliced
- 5 salted egg yolks, mashed
- 5 potatoes, peeled and sliced
- 5 pandan leaves
- 5 bamboo leaves
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 2 hours.
2. In a pan, sauté the pork belly, garlic, and shallots until the pork is cooked through.
3. Add the coriander powder, salt, pepper, sugar, soy sauce, oyster sauce, and sesame oil to the pan. Mix well.
4. Add the sliced shiitake mushrooms, Chinese sausages, and mashed salted egg yolks to the pan. Mix well.
5. Add the sliced potatoes to the pan and mix well.
6. Drain the soaked glutinous rice and mix it with the pork mixture.
7. Take a bamboo leaf and place a pandan leaf on top of it.
8. Add a scoop of the rice mixture on top of the pandan leaf.
9. Fold the bamboo leaf over the rice mixture and tie it with kitchen twine.
10. Repeat with the remaining rice mixture and bamboo leaves.
11. Place the wrapped rice packets in a steamer and steam for 2 hours.
12. Remove from the steamer and let cool.
13. Serve the Bakcang Kentang warm or at room temperature.
Time:
Preparation time: 2 hours
Cooking time: 2 hours
Temperature:
Steamer: Medium heat
Serving size:
Makes 10 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken or beef can be used instead of pork belly.
- Button mushrooms can be used instead of shiitake mushrooms.
- Regular sausages can be used instead of Chinese sausages.
- Regular eggs can be used instead of salted eggs.
Variations:
- Add diced carrots and peas to the pork mixture for added color and flavor.
- Use banana leaves instead of bamboo leaves for a different flavor.
Tips and Tricks:
- Soak the glutinous rice for at least 2 hours to ensure it cooks evenly.
- Use fresh pandan leaves for a more fragrant rice.
- Tie the bamboo leaves tightly to prevent the rice from falling out during steaming.
Storage Instructions:
Store the Bakcang Kentang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Bakcang Kentang in a steamer for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation Ideas:
Serve the Bakcang Kentang on a platter with sliced cucumbers and tomatoes.
Garnishes:
Garnish with chopped scallions and fried shallots.
Pairings:
Serve with hot tea or coffee.
Suggested Side Dishes:
Serve with a side of pickled vegetables.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water before steaming.
- If the rice is too wet, add more glutinous rice flour to the mixture.
Food Safety Advice:
- Make sure the pork is cooked through before adding it to the rice mixture.
- Wash your hands and all utensils before and after handling raw meat.
Food History:
Bakcang Kentang is a traditional Indonesian dish that is typically eaten during festivals and special occasions.
Flavor Profiles:
Bakcang Kentang is a savory and slightly sweet dish with a chewy texture from the glutinous rice.
Serving Suggestions:
Serve the Bakcang Kentang as a main dish or as a snack.
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Region: Indonesian