Ingredients with Measurements:
- 2 cups glutinous rice
- 1/2 cup dried shrimp, soaked and chopped
- 1/2 cup dried mushrooms, soaked and chopped
- 1/2 cup shallots, chopped
- 1/2 cup garlic, chopped
- 1/2 cup Chinese sausage, diced
- 1/2 cup dried shrimp roe
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup dark soy sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 4 eggs, beaten
- Banana leaves, cut into 20cm x 20cm squares
- Cooking twine
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours.
2. In a pan, heat the vegetable oil and sauté the shallots and garlic until fragrant.
3. Add the Chinese sausage, dried shrimp, and mushrooms. Cook for 5 minutes.
4. Add the dried shrimp roe, soy sauce, oyster sauce, dark soy sauce, and sugar. Cook for another 5 minutes.
5. Add the soaked glutinous rice and water. Mix well and cook for 10 minutes.
6. Remove from heat and let it cool.
7. Mix in the beaten eggs.
8. Place a banana leaf square on a flat surface and put 2 tablespoons of the rice mixture in the center.
9. Fold the banana leaf to form a rectangular packet and tie it with cooking twine.
10. Repeat until all the rice mixture is used up.
11. Steam the packets for 1 hour.
12. Remove from heat and let it cool.
13. Remove the banana leaves and cut the Bakcang Telur into slices.
14. Serve and enjoy!
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 1 hour
Temperature:
Steamer: Medium heat
Serving size:
Makes 10-12 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 40g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Pork belly can be used instead of Chinese sausage.
- Chicken or beef can be used instead of dried shrimp.
Variations:
- Bakcang can be made with different fillings such as pork, chicken, or beef.
- Bakcang can also be made with sweet fillings such as red bean paste or lotus paste.
Tips and tricks:
- Soak the glutinous rice for at least 2 hours to ensure it cooks evenly.
- Use fresh banana leaves to prevent the Bakcang Telur from sticking.
- Tie the packets tightly to prevent the filling from falling out.
Storage instructions:
- Bakcang Telur can be stored in the refrigerator for up to 5 days.
- To freeze, wrap the Bakcang Telur in plastic wrap and store in an airtight container for up to 3 months.
Reheating instructions:
- To reheat, steam the Bakcang Telur for 10-15 minutes.
Presentation ideas:
- Arrange the Bakcang Telur slices on a platter and garnish with fresh herbs.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Bakcang Telur pairs well with a hot cup of tea.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the Bakcang Telur is too dry, add more water to the rice mixture.
- If the Bakcang Telur is too wet, reduce the amount of water in the rice mixture.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before cooking.
- Store the Bakcang Telur in the refrigerator or freezer to prevent bacteria growth.
Food history:
- Bakcang is a traditional Chinese dish that originated in Fujian Province, China.
Flavor profiles:
- Bakcang Telur has a savory and slightly sweet flavor with a chewy texture from the glutinous rice.
Serving suggestions:
- Serve Bakcang Telur as a snack or appetizer.
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Region: Indonesian