Rice Dumplings 101 | Zongzi | Hokkien Bak Chang Recipe | Glutinous Rice Dumplings | 做粽子 咸肉粽 福建肉粽 端午节

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[@effendyhadiwidjojo7520]

Thanks so much for your recipe...I am so glad to your step by step process are very clear...I would like to recook the dumplings with your method...

[@foodfeastfan]

I noted that different dialect like their dumplings differently, if yours prefer sweeter taste or saltier taste.. Suggest to try after frying the pork and adjust.. For the rice, must add enough salt.. The boiling water also need to add some salt.. If not the dumpling will taste bland on the rice..

[@spaideman7850]

please don't use plastic raffia string, its not meant to be boiled for hours. Tons of plastic chemicals will seep into the dumpling.

[@foodfeastfan]

Yes.. Best is use the natural material like straw string but i couldn't find any near me.. Probably all taken up since everyone is wrapping around the same time. The white string is bleached so i also dun prefer that one..

[@mamasoh1005]

Nicely done! Looks delicious.. Although tiring it seems, but well worth it!!

[@foodfeastfan]

Thank youuu

[@eunicejade9592]

Hokkien chang don't used ginger nor corriander powder but for nyonya chang yes, you have to use corriander powder. 😜

[@foodfeastfan]

U might be right. But i added tge ginger to reduce the porky smell. Coriander powder depends on individual recipe i think because my family used it for as long as i know for past few generations. Probably an improvision to improve the smell.. But definitely does not taste like nonya per my friends who likes nonya, mine is definitely hokkien dumpling according to them. I guess I'm not the only recipe with coriander powder. 😁