Bak Chang recipe

Dumpling { Bak Chang }

2 kg Glutinuos Rice
1 kg Pork [ preferably with some fat ]
Chestnut
mushrooms
salty egg yolk
500 gm Split pea or Yellow Pea
Bamboo leaves
Bamboo strings
garlic
5 spice powder
pepper
salt
oyster sauce
black sauce


Pre soak Overnight {preferably}

Glutinous Rice
Mushroom
Split Pea
Bamboo Leaves

Marinade overnight

Pork { cut into cubes }
Oyster sauce
Black sauce
salt
5 spice powder 
pepper

Cleaning the chestnut:

Boil the chestnut  for few minutes and clean the reddish part out of the chestnut

Method: 

Discard the water { all the soaked ingredients}  Pour boiling hot water into the leaves and strings then soak again for few minutes

Season the soaked peas with salt , sugar and pepper

Fry the marinade ingredients with garlic and oil. Add in the slice mushroom . Salt and pepper to taste,

Fry the glutinous rice with chopped garlic , oil  then add in black sauce, pepper and 5 spice powder.

Cut the egg yolks into 1/4 parts.

Fill the ingredient into the bamboo leafs [2 leaves] and wrapped up with the strings.


Pressure cooked for 30 minutes.