粽子 Galore 5: Multigrain 八宝 Bak Chang

太好吃了  好幸福 ah

Ex-Baking Kakis Wenda, residing now in San Francisco Bay Area is enjoying multigrain-bak-changs for her quickie working lunch @ 3 for US$10.  Over our regular What's app chat, she was sharing about the virtues of these 粽子 -"healthish" 'fibrous" "yummilicious" and sales of them are brisk. Apparently, hordes of 粽子-addicts are stocking by dozens in their freezers, so much so Asian parents in her kids' school are "hawkering" them to other students' parents. I can only swoon with envy on hearing it. All my life I being endowed with  "koufu" and certainly not letting this chang slip through unnoticed. The other two ardent foodies after wolfing down last week batch of Steam Bak Chang were still on prowl for better ones. When they came to hear of "what we're missing", the calender was immediately marked to come together again and put our culinary worldiness into test. Nothing can stop us to create one so long we're inspired to eat it. Yah !!

口福

the other better half

logistics planning

In this recipe, we're using the traditional 3-hours ( or 15 mins less) boiling to cook the rice dumplings. The rice, multigrain, beans were pre-soaked and drained well. The beans and nuts are hardy and to be sure not landing up eating crunchy beans, they were well soaked and boiled. The red beans , peanuts and chestnuts were boiled for half hour, drained and mixed with 1 tablespoon of light soya sauce. They stayed in fridge overnight. Chestnuts boiled for half hour and chilled overnight. I prefer to soak the glutinous rice for four hours, to avoid them being soggy after the long boil.




          Soaked grains

healthy gems

Fully soak the dried mushroom and squeeze real hard the water out. Cut them in larger pieces and set aside for fry. Cut the chestnuts into smaller pieces. Start off with frying the cubed yam till light brown and set aside. 

fraternal twins

Once the yam were done, the chopped garlic, shallots, thick-sliced mushrooms and rinsed dried shrimps were fried till a aromatic smell filled the kitchen. Then the thicked-sliced  pork were tossed in and fried for five minutes . Season to taste with soya sauces, wine, white pepper, five-spice powder, salt and sugar before braised in 2 cups light chicken stock for 20 mins. Thicken with potato starch. Let it cool before wrapping. Stir the rice in garlic shallot oil and season with light soya sauce, pepper, salt and small amount sugar. Mix rice with the multigrains and beans for two minutes.

All ready for the big wrap.

Multigrain 八宝

See more wrapping pictures in Indonesia Bak Chang

d goodness lies within

cosmopolitian city

Ensure water level always above the bak changs during the boil. Cooking time is about 2 1/2 hours.

Ingredients: 

1 kg glutinous rice   - soak 4 hours

200g five grains (from Taiwan)   - soak 45 mins

50g azuki red beans   - soak 12 hours

50g dried peanuts   - soak 12 hours

25g mung beans   - soak 1 hour

6 cloves garlic   - chopped fine

10 shallots   - chopped fine

3 tablespoons light soya sauce

5 tbsps cooking oil

4  teaspoons sea salt  

1/2 tsp white pepper

Filling:

500g belly pork   - dice big

100g dried shrimps   - rinse only

30 pcs shitake mushrooms   - soak 8 hours

8 cloves garlic    - dice

10 shallots    - rough chopped

5 tablespoons cooking oil

3 tablespoons cooking wine

1 1/4  tsps five-spice powder

2 tbsps soya sauce

2 tbsps dark soya sauce 

1 tbsp oyster sauce

1/2 tbsp fish sauce

Salt sugar pepper to taste

Others:

20  Japanese fresh chestnuts    - boil half hour

15 raw salted yolks    - halved

75g mung beans   - soak 1 hour

100g yam   - cubed and fried

60 pcs bamboo leaves    - soak overnight

strings to tie

Serving Sauce:

1 bottle sweet sesame sauce    - choose premium brands

5 shallots   - finely chop

2 cloves garlic    - fine chop

1 tablespoon cooking wine

1 tbsp light soya sauce

3/4 cup water

1/2 tbsp potato starch

• Fry garlic shallots till light brown.
• Pour in wine and soya sauce
• Stir water with starch and blend with the rest in pot.
• Once thicken, off fire.

Other Bak Chang Posts: Steam Bak Chang and Indonesia Bak Chang

Workshop @ Palate Sensations Singapore - 65 64789746

fun quote:  先到先得(xiān dào xiān dé) - The early bird catches the worm.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers