How to cook No need unwrapped Bak Chang using Rice cooker! | 端午节特辑
I like to eat Bak Chang, but I don’t like手油油的感觉。And I always want to make Bak Chang without leaves (no need to wash oily hand before eating). This is my first attempt making Bak Cheng, and I discovered a way of using Rice cooker to cook it, I’m happy that it turns out quite well!
To see method, click here to watch video.
懒人肉粽
Author: Foodieatplayground
Ingredients:
300g Glutinous Rice
250g pork belly (I used soup meat as less oily and tender)
1 pkt roasted chestnut without shell
2 tbsp dried prawn (washed and soaked)
5-6 dried mushroom (washed and soaked)
Rice Seasoning:
1/2 bowl mushroom water
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp five spice powder
1 tbsp shallot oil
(marinate rice for 3-4 hours)
Meat and Mushroom seasoning:
1 tbsp hua diao wine
1 tbsp dark soy sauce
1 tsp five spice powder
5-6 small rock sugar
(Cook till tender)
Method:
1. Fried dried prawn till fragrant. Add marinated rice and fry till dry.
2. Add rice to rice cooker steamer. Layered with meat, mushroom and chestnut mixture.
3. Using traditional rice cooker, press "cook" mode. And let it steam till it turn "warm" mode.
4. Use rice bowl to form rice dumpling shape. Ready to serve.
Note: This rice dumpling is not oily, as I used very little oil. Healthier Choice!
If you want your rice dumpling to be softer, you can add more mushroom gravy.
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