24 Bak Chang
Ingredients:
- bamboo leaf,
- meat mixture,
- rice mixture,
- cordyceps mushroom,
- mung bean 200g,
- dried scallop,
- cotton strings.
1. Meat mixture: oil, shallot, onion, five spice powder, dark soy sauce, cooking wine, pork 600g, shiitake mushroom, chestnut
2. Rice mixture: oil, shallot, garlic, five spice powder, pepper, dark soy sauce, light soy sauce, white glutinous rice 700g, black glutinous rice 60g, quinoa 200g, pearl barley 30g, salt to taste
Reminder for next batch (next year): Add salt to taste to boiling water & boil for three hours.
Approx 1kg of rice and 500g of meat to make 20 bak chang.
Used quinoa, black glutinous rice & pearl barley for the #multigrain rice mixture & was glad it managed to retain the authentic flavour & colour. #healthyeating Adaptation from grandma’s & mum’s recipe.
