Easy Steps To The Best Hokkien Bak Chang: A Traditional Recipe For Rice Dumplings

There’s something magical about unwrapping a Hokkien Bak Chang.

The fragrant aroma of bamboo leaves, the glistening glutinous rice soaked in dark soy sauce, and the hidden savory treasures.

From tender pork belly and salted egg yolk to earthy mushrooms, each bite evokes cherished memories of festive traditions and family gatherings.

Whether you’ve grown up eating these during the Dragon Boat Festival (Duan Wu Jie) or are discovering them for the first time, making Hokkien Bak Chang at home is a deeply rewarding experience.

Learn how to make the best Bak Chang at home with simple steps and bold, authentic flavors.

It’s easier than you think and far tastier than any store-bought version.

What Makes A Hokkien Bak Chang Unique?

Wrapped in bamboo leaves and steeped in tradition, the Hokkien bak chang is the most familiar sight at dumpling stalls for good reason.

Its glistening, soy sauce-stained glutinous rice hints at the rich flavours packed within.

Unwrapping one reveals a savoury treasure trove: tender pork belly marinated in five-spice, creamy chestnut, earthy dried mushrooms, and the unmistakable umami of dried shrimps (hae bee).

Each bite is a harmony of textures and aromas, where the deep, caramelised notes of dark soy meet the warm embrace of spice.

Preparing The Glutinous Rice

1. Soak glutinous rice for several hours (skip if using a pressure cooker).
2. Drain all the water thoroughly.
3. Preheat a large wok or skillet with some cooking oil.
4. Stir-fry minced garlic until fragrant.
5. Add the drained rice and seasonings (soy sauce, oyster sauce, five-spice powder, salt, pepper).
6. Stir-fry until:
7. Rice absorbs all seasonings.
8. Rice becomes slightly sticky.
9. Remove from the heat and set aside to cool.

Cook The Meat Filling

1. Preheat a pot or Dutch oven with cooking oil.
2. Sauté minced garlic until fragrant.
3. Add dried shrimp and stir-fry for 1 more minute.
4. Add the marinated pork and stir-fry until the meat changes colour.
5. Add chopped water chestnuts and mushrooms.
6. Stir-fry until the meat is cooked through.
7. Add Chinese sausage slices and cook for another minute.
8. Taste and adjust seasoning (more soy sauce or salt if needed).
9. Optional: stir in crispy shallots (bawang goreng) for extra flavour.
10. Remove from heat and set aside.

Wrapping The Bak Chang

1. Stack 2 bamboo leaves (smooth side facing up).
2. Overlap more leaves if any are torn or ragged.
3. Fold the stacked leaves into a cone shape.
4. Add ~1 tablespoon of rice into the cone.
5. Use the back of the spoon to pack and create an indentation in the center.
6. Add fillings:
7. Chestnuts
8. Mushrooms
9. Chinese sausage
10. A few pieces of the meat mixture
11. Top with another scoop of rice.
12. Press down with the spoon to pack it tightly.
13. Fold one side of the leaf down.
14. Fold the opposite side down.
15. Fold the top flap over the filling.
16. You will see two side “wings”. Fold both over neatly.
17. If there’s an extra flap, fold it over to either side.
18. Tie the dumpling securely with kitchen twine.
19. Not too tight. Leave room for rice to expand during cooking.

Cooking The Rice Dumpling

1. Boil the dumplings:
2. Fully submerge in water.
3. Boil for 2.5 to 3 hours (or 1 hour in a pressure cooker).
4. OR steam them for 4 to 5 hours.
5. Let them cool slightly before unwrapping and serving.

Too Lazy To Wrap? Try This No-Wrap Bak Chang Hack!

Source: WhatToCookToday

Craving bak chang but not in the mood to fold, wrap, and tie?

This no-wrap version is your perfect shortcut to the same rich, savoury goodness, without the hassle.

Perfect for busy cooks, lazy days, or first-timers who want results without the wrapping ritual.

Layering The Rice And Filling

1. Line your cooking container with bamboo leaves (overlapping to cover base and sides)
2. Optional: If not using leaves, brush the container with cooking oil
3. Add ½ of the glutinous rice to the bottom
4. Pack it down gently with the back of a spoon
5. Add ½ of the meat filling and ½ of the salted egg yolk pieces
6. Repeat with the remaining rice, then top with the rest of the meat and salted egg yolks
7. Pack down the layers again to keep everything tight

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