Hong Kong Cantonese Style Rice Dumpling
Recipe Courtesy of Ms Li Wai Ching Victoria, Old Hong Kong Kitchen Founder
白糯米 150 克
绿豆片 100 克
冬菇 1 个（浸软）
瑶柱 1 个
150g white glutinous rice
100g split mung beans
1 shitake (soaked)
1 dried scallop
荷叶 1 张
竹叶 5 片
咸水草 2 根
烧肉 1 块（切小块）
烧鸭 1 块（切小块）
五花肉 1 块（汆烫）
咸蛋黄 1 个
莲子 30 克
栗子 30 克
1 lotus leaf
5 bamboo leaves
2 grass string
1 roasted pork (cut into pieces)
1 roasted duck (cut into pieces)
1 pork belly (blanched)
1 salted egg yolk
30g lotus seeds
½ tsp chicken powder
dash of salt and sugar
dash of pepper powder
1. 把材料 A 浸软 2 小时，捞出沥干待用。
2. 把荷叶、竹叶和咸水草浸软 30 分钟待用。
5. 把粽子放进滚水煮 5 小时，捞起沥干即可。
1. Soak Ingredients A in water for 2hrs. Drain and set aside.
2. Soak lotus leaf, bamboo leaves and grass string in water for 30mins.
3. Mix glutinous rice, split mung beans and Seasoning evenly.
4. Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice mixture at centre. Add remaining Ingredients A and B on top and wrap tightly. Secure with grass strings.
5. Cook in boiling water for 5hrs. Drain and serve.
来源 新加坡潮州八邑会馆 & 张择民先生
HOKKIEN RICE DUMPLING
Photo Courtesy of Joo Chiat Kim Choo
500 克糯米*（浸泡至少 4 小时，沥干）
Ingredients for Pork
500g skinless pork belly (cut into 2cm chunks)
1 tsp five spice powder
1 tsp ground pepper
1 tsp salt
2½ tsps fine sugar
2 tsps dark soy sauce
Ingredients for Glutinous Rice
1½ tbsps cooking oil
½ head garlic (chopped)
500g glutinous rice* (soak for 4 hours, drained)
1½ tsps salt
1 tsp five spice powder
1 tbsp dark soy sauce
120ml mushroom soaking water
35 克香菇（浸泡 1 小时至软，切成 12 块）
80 克板栗（浸泡 1 小时，沥干，挑净膜皮备用）
50 克虾米（浸泡 3 分钟，沥干）
Ingredients for Mushroom, Chestnut & Dried Shrimp
1½ tbsps cooking oil
½ head garlic (chopped)
35g dried mushroom (soak for 1 hour, cut into half)
80g dried chestnut (soak for 1 hour, remove fibre in grooves)
50g dried shrimp (soak for 3 minutes, then drain)
Pinch of salt
Pinch of ground pepper
¼ tsp dark soy sauce
Other Ingredients (Optional)
6 salted egg yolks (halved)
45g fried shallot
1. 猪肉：把所有调味料加入猪肉拌匀，放入冰箱腌 4 小时。
3. 香菇、板栗、虾米：热锅，加入食油，放入蒜头爆香后，加入香菇、板栗、虾米、盐、胡椒粉和黑酱油 炒香。
把所有食材分成 12 等份，如果粽叶比较小，可以做成 14 等份。
PREPARING THE INGREDIENTS
1. Pork: Add all ingredients to pork, mix well, keep refrigerated to marinate for 4 hours.
2. Glutinous Rice: Heat wok, add cooking oil, fry garlic until fragrant, then add in glutinous rice. Add salt, five spice powder and dark soy sauce to mushroom soaking water, mix well. Add the liquid to glutinous rice, stir-fry until liquid dries up.
*Soaking time for different types of glutinous rice might vary, adjust the soaking time according to the type of glutinous rice you use.
3. Mushroom, Chestnut & Dried Shrimp: Heat wok, add in cooking oil, fry garlic until fragrant, then add in mushroom, chestnut and dried shrimp. Season with salt, ground pepper and dark soy sauce.
4. Shallot Use microwave to fry shallots.
Divide all ingredients into 12 portions (14 portions if your bamboo leaves are smaller).
2. 手沾水，然后把三分之一的糯米放入粽叶杯里，加入猪肉、炒好的香菇、板栗、虾 米等食材后，放入剩余的糯米。
4. 把一大锅水烧开后，放入裹好的粽子（水必须盖过粽子），大火再次滚开后，转至 中小火，盖上锅盖煮 2 小时 30 分钟。
MAKING THE RICE DUMPLINGS
1. Rinse bamboo string with water (prevents from breaking easily).
2. Wet your hand, put one-third of glutinous rice into bamboo leaves cup, add in other ingredients, then top with the remaining glutinous rice.
3. Wet your hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.
4. Bring a large pot of water to boil, put in the dumplings (the water level must be higher than the dumplings), bring to boil again, reduce to medium-low heat, put on the lid and boil for 2 hours 30 minutes.
5. Hang the cooked dumplings to drain off the water.
6. The cooled dumplings should be refrigerated to maintain its freshness if not consumed immediately.
Keeping Traditions Alive: Making Bak Chang
Video credits to: 新加坡华族文化中心Singapore Chinese Cultural Centre
Duan Wu Festival is celebrated in a kaleidoscope of activities around the world, like dragon boat racing, hanging of mugwort, dispelling of five poisons, drinking realgar wine, taking herbal baths. When it comes to food associated with Duan Wu Festival, most people think of eating Zongzi. However, do you know there are other delicacies served during this festival in different regions? Let us take a closer look at some of these unique traditional delicacies.
1. 粽子 Zongzi
Eating Zongzi during Duan Wu Festival has a long history and continues to be a popular practice. Till today, it is a must-have dish in almost every household celebrating Duan Wu. Zongzi comes in many variations and preparations, both sweet and savory. In the south, Suzhou, Ningbo, Jiaxing is most well-known for their Zongzi which are mainly filled with bean paste, preserved ham, salted meat, date puree; Zongzi made with dates are iconic of the North, with fillings of dates and dried fruit.
2. 黄鳝 Yellow Eel
Other than eating Zongzi during Duan Wu Festival, yellow eel is also favoured as that is the time when they are at their most tender and most nutritious. Hence there is a saying that eating eel is better than ginseng during Duan Wu Festival. As this fish is tender as well as boneless, it is one of the more popular choices among freshwater produce and is very nutritious as tonics for children and old folks.
3. 茶叶蛋 Tea Eggs
In Jiangxi Nanchang, making tea eggs and cooking eggs in salted water are common traditions. Locals even colour chicken eggs, duck eggs or goose eggs red and put them in colourful mesh bags. These are then hung around children's necks to keep them safe and dispel bad luck and misfortune.
4. 大蒜蛋 Garlic Eggs
In Henan and Zhejiang, boiled garlic eggs would be eaten for breakfast on Duan Wu Festival. These are made by boiling chicken eggs with garlic, while mugwort leaves are even added in some places. Eating Garlic, Eggs and pancakes for breakfast are thought to ward off the ‘five poisons’.
5. 油糕 You Gao
A traditional snack from Shaanxi, Lantian county, You Gao is made from hot water dough filled with sugar, osmanthus, walnuts, rose petals and lard, which is fried in oil till golden brown. Crispy on the outside and sweet on the inside all in one bite, it is indeed a delicious snack.
6. 打糕 Da Gao
Da Gao is an iconic dish eaten by Koreans living in the Yanbian Prefecture of China’s northeastern Jilin province. It is made by pounding glutinous rice and wormword leaves with a long wooden mallet in a wooden mortar, until it is combined sticky rice cake. It is then cut small squares and served with soy bean powder, sugar or honey, a perfect ethnic snack with wonderful rich aroma and soft chewy texture.
7. 煎堆 Jian Dui
Jian Dui, also known as sesame balls are made with wheat flour, glutinous rice flour or sweet potato flour and mixed with sugar into a batter before it is fried in oil to become a fragrant, chewy snack.
According to old folklore, the rainy season before and after Duan Wu in Min Nan was due to holes in Heaven which needed to be mended. When Jian Dui was eaten during Duan Wu Festival, the rains stopped. Hence eating Jian Dui was said to mend the holes in Heaven and the custom remains till present day.
8. 艾馍馍 Ai Mo Mo
During Duan Wu Festival, many places still use fermented rice flour or wheat flour mixed with mugwort to make steamed cakes. These rice cakes are refreshingly sweet and chewy. Mugwort contains many essential oils, which can repel insects with its scent and also can be used as a disinfectant on many bacteria and epidermal fungi. Hence, in ancient times, mugwort is said to be essential on the table for food and for preventing diseases during Duan Wu.
9. 绿豆糕 Green bean cake
Throughout China, green bean cake is the most popular snack on Duan Wu Festival next to Zongzi. Shaped in a mold, this light yellow snack has a smooth, fine texture, and is soft and aromatic. Made from green bean powder, pea powder, brown sugar, osmanthus, this summer snack is said to be good for reducing internal body heat and detoxification.
10. 薄饼 Pancakes
In some areas of Min Nan and Wenzhou, many families still continue the tradition of eating pancake during Duanwu Festival. The pancake is made from pouring a layer of wheat flour batter onto a flat, round frying pan. When the thin round layer turns into a translucent pancake, it is ready to be filled with bean sprouts, shredded lean meat, mushrooms etc. before being rolled up and eaten like a spring roll.