Preparing Zongzi/Bak Chang (粽子) in a bowl. Simple without hassle in wrapping. |简单美味，无需粽叶包裹的碗籽粽。

I know this method seem very unconventional and does not have the shape equals to a beautiful traditional rice dumpling. Yet it is the best way to have a homemade rice dumpling with the hassle in wrapping them (if without the require skill).

Though I used to wrap the rice dumpling with my mum, but sometime due to busy schedule (or lazy), I developed this short cut and it taste as good as the wrap one.

Without the hassle in soaking the bamboo leaves (zongzi leaves) for a week, wipe and clean and wrap, this dish can be done within 2 days.

Recipes
Day 1
1 - 2 big pieces of pork belly
(- blanch it and cut into medium size; season with oyster sauce, light soya sauce, sesame oil, white pepper, Chinese 5 spices powder and dark soya sauce for colouring
marinate them overnight)
dried chestnut (soak overnight and then clean up)
black eyes peas (soak overnight too)
4 - 6 cup of glutinous rice (wash and soak overnight)

Day 2
5 shallots (slices and deep fry)
100 - 200g Dried shrimp (wash, soak for 1hr and then deep fry)
4 - 6 shitake mushroom (wash and soak)
1 cinnamon stick
3 - 4 Stsr Anise
6 cloves
1 tbspn Chinese 5 spices powder

Highlights
1. Stir fry the pork belly in caramelised rock sugar with chestnut and mushroom. Braise them for 1 hour in water used to soak the mushroom
2. Keep the liquid/Soup of braising pork belly. Then stir fry the pork belly and ingredients till dry and fragrance.
3. Remember to add water in the bowl, sufficient to reach the rice surface will do. This will help to maintain the moist and tender texture of the glutinous rice.

Share to me in IG: dave_yummy_homecooking (  / dave_yummy_homecooking  ) when you try out this recipe.