Grandma's Hokkien Bak Chang | MyKitchen101en

[@cookwithevevoon2518]

This is delicious😋

[@MyKitchen101en]

Thank you 😋

[@ranggiram]

mmmm yummy

[@julieguek9264]

Can I get some advice from you? I kept my chang in the fridge so before consuming it I’ll steam it but the rice all sticks to leaves. Why is it so?

[@MyKitchen101en]

Does it stick to the leaves when freshly cooked or only after resteaming?

[@julieguek9264]

After resteaming it

[@nicv278]

If you boiled it, won't it be bland in terms of flavours/seasonings? I think my granny steam hers but will have to double check.

[@PumaLyn]

It's usually steamed.

[@thingocgiautran5702]

Please. How to sticky rice does not stick to the leaves. Thanks u

[@MyKitchen101en]

From my experience, I found out 3 ways that might help:
1. Don't dry the leaves with cloth after washing,
2. Stir-fry soaked rice with oil first (so that the outer layer of rice is coated) before wrapping
3. The quality of glutinous rice will affect too. Use better quality glutinous rice (the texture is more chewy), low quality glutinous rice (the texture is soft and sticky) .

[@thingocgiautran5702]

@@MyKitchen101en. thanks u very much. I will try again

[@GV-su9ov]

Wipe the leaves with a little oil so it wont stick.

[@jessicag630]

They look so delicious. Thank you for the tutorial. Is there any way I can boil these without leaves?

[@MyKitchen101en]

The bamboo leaves do add some special fragrance to the bak chang.

[@johnwu1907]

It will be more like loh mai gai

[@stacieyap5206]

How much bak chang can be made with 500g glutinous rice?

[@MyKitchen101en]

12 rice dumplings if the size is similar to this. You may make 10 if you want it to be bigger.

[@jkbc]

do you use sweet or salty dark soy sauce?

[@MyKitchen101en]

Dark soy sauce is usually sweet.

[@jkbc]

@@MyKitchen101en ok Thanks. the Korean style dark soy sauce is salty

[@esteebrown4102]

🤤🤤🤤🤤🤤

[@richardong7029]

Too much soy sauce on rice!

[@MyKitchen101en]

Use as much or as little, or not at all as you prefer.