Wrapping a Bak Chang is no mean feat. You are dealing with 2 pieces of bamboo leaves or pandan leaves in hand, folding them into a cone-like shape, filling it with glutinous rice and other ingredients, wrapping it up into a pyramid-like shape and finally, tying them up using banana stem strings or reeds. Some use raffia strings (especially traders) but I am wary of possible leaching of chemicals during the cooking process.
The following video shows you how to wrap a Bak Chang. That’s my dad on the right hand side and my mum on the left. To start off, choose two leaves with the smooth side as the inner side and the rougher side of the leave on the outer side. Fold them to make a cone-like shape. Then, add glutinous rice to the bottom and make a simple well. Next, add the bak chang filling followed by more glutinous rice to almost fill up the whole cone. Insert a small piece of pandan leaf on the side. Wrap the Bak Chang just like how mum does it and tie them securely using the strings or reeds.
Watch the video for a step-by-step guide on how a Bak Chang is wrapped.
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