My Auntie Teaches Grandma's Sticky Rice Dumpling, Zongzi Recipe, Hokkien Bak Chang | 阿姨分享外婆的 粽子做法

Sticky rice dumplings are traditionally made during Dragon Boat Festival. In Cantonese dialect, these dumplings are called “Zong”, in Hokkien dialect, its called “Bak Chang” or in Chinese it’s called Zongzi “粽子”. These dumplings are made with glutinous rice filled with meat and other ingredients, wrapped in bamboo leaves and then boiled about 2 hours. You can also use a pressure cooker to reduce the cooking time.

My auntie who is also my Godmother was so kind to teach me my Grandma's recipe. She is the same aunt who taught me my popular Pandan Agar-agar Jelly. See link for Pandan Agar-agar Jelly recipe :    • Pandan Agar-Agar Recipe | Classic Aga...  

Ingredients:
Ingredients for the rice:
1 kg glutinous rice
Seasoning for the rice:
2 tablespoons of lard (optional)
2 cup shallot oil
1.5 teaspoon salt
1.5 teaspoon msg seasoning

Ingredients for meat:
1.2kg pork belly
Marinate for meat:
3 teaspoon five spice powder
1/2 teaspoon salt
2 tablespoon sugar
4 tablespoon light soy sauce
1/2 teaspoon white pepper
2 tablespoon dark sweet thick sauce

Ingredients for mushrooms:
20 mushrooms (half mushroom for each zongzi)
Seasoning for mushrooms：
2-3 tablespoons shallot oil
2 tablespoon light soy sauce
1/4 teaspoon five spice powder

Ingredients for chestnuts:
40 chestnuts
Seasoning for chestnuts:
2-3 tablespoons shallot oil
2 teaspoon sugar
2 tablespoon light soy sauce
1/4 teaspoon five spice powder

Other ingredients:
200 grams of dried shrimp
600 grams of mung beans
20 salted eggs (half salted egg per zongzi)
600 grams shallots
4 cups of neutral cooking oil
Kitchen tools:
2 packet (300 grams) bamboo leaves, 100 leaves (2-3 leaves per zongzi)
Grass water strings
Kitchen strings

材料：
米饭的配料：
1公斤糯米
米饭的调料：
2汤匙猪油（可选）
2杯葱油
1.5茶匙盐
1.5 茶匙味精调味料

肉的配料：
五花肉 1.2kg
肉类腌制：
3茶匙五香料粉
1/2茶匙盐
2汤匙糖
4汤匙生抽
1/2茶匙白胡椒
2汤匙老抽

香菇的配料：
香菇20个（每个粽子半个）
香菇调料：
2-3汤匙葱油
2汤匙生抽
1/4 茶匙五香粉

栗子的材料：
40个栗子
栗子调料：
2-3汤匙葱油
2茶匙糖
2汤匙生抽
1/4 茶匙五香粉

其他成分：
200克虾米
600克绿豆
20个咸蛋（每个粽子半个咸蛋）
600克小葱头
4 杯菜油
厨房用具：
2包（300克）竹叶，100片（每个粽子2-3片）
草水弦
厨弦

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