PenangTime.com: Recipe Guide
BAK CHANG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Rice: 1kg Glutinous rice (soaked overnight, drained), seasoned with 1 tbsp dark soy sauce, 1 tsp five-spice powder, 1 tsp salt.
- Filling: 500g Pork belly (cubed, marinated with soy sauce/five-spice), 10 dried shiitake mushrooms (soaked), 10 salted egg yolks, 50g dried shrimp, 200g chestnuts.
- Wrapping: Bamboo leaves (boiled and wiped), hemp strings.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Fry Rice: Heat oil, stir fry the soaked glutinous rice with dark soy sauce and salt for 5 minutes until sticky. Set aside.
- Cook Filling: Stir fry the marinated pork, mushrooms, and dried shrimp until fragrant and half-cooked.
- Wrap: Form a cone with two bamboo leaves. Add a spoon of rice, add fillings (pork, egg yolk, chestnut, mushroom), cover with more rice. Fold leaves over to seal the pyramid. Tie tightly with hemp string.
- Boil: Submerge dumplings in a large pot of boiling water. Boil for 3 to 4 hours. Replenish water to keep them submerged.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Wrapping requires practice; ensure no corners are open or the rice will leak out.
- The water must be boiling before dropping the dumplings in.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Bak Chang in Penang and compare flavour profiles.