Bakcang, a traditional Chinese rice dumpling, is a delicious and satisfying dish that can be enjoyed by people of all backgrounds. This recipe provides a Halal twist to the classic Bakcang, ensuring a delightful treat filled with tender and flavorful meat. Follow these steps to create a pulen (chewy and firm) Bakcang with Halal ingredients.
Banana leaves, cleaned and cut into squares
Bamboo leaves, soaked in warm water
Boneless halal meat (chicken, beef, or lamb), diced
Shiitake mushrooms, soaked and sliced
Dried shrimp, soaked
Shallots, finely chopped
Oyster sauce (check for Halal certification)
Salt and pepper to taste
Soak glutinous rice in water for at least 2 hours or until it’s plump and ready for steaming.
In a pan, sauté minced garlic and chopped shallots until fragrant. Add diced halal meat and cook until browned.
Incorporate sliced shiitake mushrooms and soaked dried shrimp into the pan, stirring for a few minutes.
Season the meat mixture with five-spice powder, soy sauce, oyster sauce (ensure it is Halal certified), salt, and pepper. Adjust the seasoning to your preference.
Drain the soaked glutinous rice and mix it with the prepared meat filling.
Take a piece of bamboo leaf and shape it into a cone. Fill it with the rice and meat mixture.
Wrap the cone with banana leaves and tie it securely with kitchen twine.
Steam the Bakcang for 2 to 3 hours until the rice is fully cooked.
The result is a pulen Bakcang with a Halal meat filling that bursts with savory flavors. This traditional dumpling is perfect for special occasions or as a unique addition to your culinary repertoire. Enjoy the chewy texture of the glutinous rice combined with the rich taste of the Halal meat filling, encapsulated in the aroma of banana leaves. Share this delightful dish with friends and family, celebrating the fusion of cultural flavors in a Halal and delicious manner.