As this story is rarely shared to the younger generation, today, the Rice Dumpling Festival is celebrated in the spirit of unity, for in different kitchens across the country, many mothers, daughters and grand-daughters are gathered together to prepare and knit these dumplings together.
Celebrated on the Fifth Day of the Filth Month (known as double-fifth) in the Lunar Calendar, the Rice Dumpling Festival is more tradition and custom rather that religious.
Wrapped in bamboo leaves, these parcels of glutinous rice encase either sweet or savoury fillings. The Sweet Rice Dumpling is made with alkalised glutinous rice and red bean paste filling. The pork Rice Dumpling is savoury, and its ingredients are pork, beans, mushrooms, dried scallop, oyster and shrimps. Another combination of a savoury Rice Dumpling is made with the fillings of ground pork, spices and sugared melon strips.
Thought the ingredient may stir your salivary glands, the preparation that goes into the Rice Dumpling is tedious. For most of the time, it takes a good 3 days. Also, the supplies of the ingredients are not easily found in supermarkets but rather in olden days Chinese shops found mostly in old towns.
In preparing the ingredients, it is important to remember that the pork must be marinated in the mixture according to the type of Rice Dumpling prepared, the beans and the dried seafood must be soaked, the rice must either be fried or be crushed, vats of water must be prepared to boil the Rice Dumpling.
This is not to mention that each Rice Dumpling must be carefully wrapped into the bamboo leaves that it does not leak or break while being boiled. The boiling process takes around 2 to 2 ½ hours.
Though the Rice Dumpling Festival might no longer hold much importance, as the rice dumpling can be found the year round, nevertheless it is still a tradition that the older generation holds on to. During the few weeks running up to the Festival, many of them will use the opportunity to gather, and to prepare, and to share the dumplings with family and friends.
A worth mention celebration associated with the Rice Dumpling festival is the Dragon Boat Race, which modern day boat-racers re-enact the search of the villagers across the sea in search of Qu Yuan’s body. Racing in long traditional dragon boats, each team is lead across rivers with the sound of beating drums.
So for all you wanting to make your own Rice Dumpling, here’s a recipe for glutinous rice dumpling with dry scallops and roasted duck meat. This is courtesy of blogger Baby Sumo, who participated in a Bak Chang workshop conducted at Lai Ching Yuen, Grand Millennium KL recently.
(Makes 1)
Ingredients: 50g of streaky pork (pork belly)
50g of Pork Fat
1 pc of Salted Egg Yolk
200g of Glutinous Rice
100g of green bean
100g of Dry Lotus Leaves, soaked and dried
30g of Dry Chestnuts
20g of Bamboo Leaves, soaked and dried
15g of Strong Salt Ham
10g of Dry Scallop, soaked and drained
80g of Roasted Duck Meat
5g of Salt
10g of Chicken granules powder
10g of Five Spice Powder
20g of Vegetable Oil
1/2 bulb Garlic, finely diced
3 pcs of Shallots, finely diced
Method:
Heat 2 tablespoons cooking oil in wok and fry the garlic and shallots till lightly browned. Add glutinous rice, 1 tablespoon of ketumbar (coriander), salt and 1/2 teaspoon of white pepper powder. Stir well. Remove and leave to cool.
Marinate the streaky pork, pork fat, roasted duck meat and strong salt ham with five spice powder and chicken granules powder for at least 2 hours.
Place the lotus leaf followed by the bamboo leaf. Apply some vegetable oil on the bamboo leaf. First, place the mushroom, top side down, followed by half the glutinous rice and green bean. Top with streaky pork, strong salt ham, duck, pork fat, chestnuts, scallops and salted egg yolk. Cover with the remaining glutinous rice and green bean.
Bring to boil a large pot of water and throw in the pandan leaves. Boil Bak Chang for 4 1/2 hours completely submerged and covered and leave to stand for 30 mins. For best results, use a charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 45 minutes on pressure and leave to stand for 15 minutes.
Credits: Goody Foodies
Chef Kong, Lai Ching Yuen, Grand Millennium KL
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