Saturday, 23 June 2012

Nonya Dumplings aka Nonya Bak Chang

Updated with pictures on how to wrap the dumplings.

Most years I miss the date for making the bak changs or dont manage to get the leaves but last year, after teaching a friend how to tie the bak changs and then because I had balance of the leaves, decided to make some for myself this year. But just enough for myself and Pat does not like glutinous rice.

This recipe is taken from Mrs Leong's book with with modifications.

In her book and my mum's recipe, they both ask to steam the rice and wrap the dumpling with the cooked rice. Tried that and found that the dumplings do not wrap nicely. So tried it again but this time with uncooked rice. Lo and behold, it is actually easier to wrap  uncooked rice!

Also for my friends who do not take pork, you can use chicken instead!

Makes 10 dumplings


500 gms glutinous rice (soaked overnight)
salt and pepper
20 bamboo leaves, cooked in boiling water till soft (about 15 mins)
* Note: After soaking the rice and when ready to wrap, season the rice with salt and pepper and oil as this makes sure that the rice will not stick to the bamboo leaves upon unwrapping it.

Filling Ingredients:
500 gms belly pork or chicken thighs
6 pcs dried mushrooms (soaked)
60 gms sugared winter melon
4 cloves garlic ) ground
2 big onions    ) together
sugar to taste*
1 tbsp dark soya sauce
1 - 2 tbsp coriander seeds - toasted and ground

Note: Please be heavy handed with your seasoning as it is going to be covered with rice, so even if you think it is too sweet, rest assured it is not as the rice will balance out the sweetness!


1. Place belly pork in saucepan with enough water to cover and bring to boil. Boil over moderate heat for about 20 mins. Cool and set aside and cut into cubes. Continue boiling stock till it is reduced by half.

2. Cut soaked chinese mushrooms and sugared winter melon into tiny cubes.

3. Heat oil and fry pounded garlic and onions. Add pork, salt sugar, pepper and dark soya sauce. Fry for a few minutes. Add stock, mushrooms and sugared melon. Continue cooking over medium heat for about 1/2 an hour.

4. Add coriander powder and stir well. Reduce heat and simmer till almost dry. Remove and cool.

5. After wrapping the dumplings, put them in water and boil for about 30 - 45 mins, making sure that the water covers the dumplings.

Note: Since I did not have the cowpea flower, I used blue colouring instead.


terri@adailyobsession said...

i made jung too last week. it was so much work! cant wrap them with nice sharp corners like yours. give me your address, i'll send you some bunga telang from my garden:)

tina said...

Terri, thanks for the compliment. Like I said, when I used cooked rice, it didn't turn out quite so nice but I managed to get it wrapped ok with the uncooked rice!
Thanks for the offer! Do you have seeds from them, maybe I can try planting them as well. But they are very big plants arent they?

Uncle Lee said...

Hi Tina, I sure love this. Infact, I will not eat any other types except Nyonya ones.
And have not eaten these Nyonya ones decades!
Regretfully my wife has not learned to make these.
Yours really look fantastic, Tina.....
I think 4 or 5 will do me fine, ha ha.
Ada kopi?

tina said...

Lee, thanks. Kopi or iced kopi ada. For you my friend, anytime!

Uncle Lee said...

Hi Tina, just dropped by say hello.

Bali Tour said...

nice food
thank you for the recipe

Anonymous said...

HI Tina
I am a Singaporean who moved to Sydney for 3 years. MIss the nonya chang and used your recipe. SImply delicious. First time trying so fumbled with the wrapping but still came out alright though not perfect. Enjoyed it so much, will make again. Thank you for sharing. I found some recipe that called for adding a little coconut milk in the rice, may try that next time.