Comments on: The Bak Chang Wrapping Process

By: pablopabla

pablopabla — Fri, 29 May 2009 03:29:51 +0000

I luv BaChang : Thanks for taking time to watch the video on how to wrap a bak chang. You will need to compact the rice into the cone so that as the rice cooks within, it will “gel” together just like a ketupat. If it is not compact enough, you will find the rice (and filling) crumbling as you unwrap the leaves. The rice is unlikely to burst out from the leaves unless you fail to wrap the leaves tightly and ensure there is no open end.

By: I-Luv-BaChang

I-Luv-BaChang — Fri, 29 May 2009 03:12:48 +0000

The video shows the rice were pat tight into the cone. Wouldn’t this make the ba-chang blot out from the wrapping after boiling? B’cos the patting-in remove the space for the rice to be “fatten” during boiling…:-?

By: Bak Chang | Delicious Asian Food

Bak Chang | Delicious Asian Food — Tue, 26 May 2009 08:59:41 +0000

[...] this will be a 3 part series on Bak Zhang. Following up from this post will be an exclusive video on wrapping Bak Zhang expertly performed by my parents. It’s nice to see my dad and mum combining their skills to [...]

By: pablopabla

pablopabla — Sun, 24 May 2009 08:03:45 +0000

Alfa : The leaves were previously boiled for a short period to rid it of dirt and to soften it slightly. It has a natural waxy surface texture.

By: Alfa

Alfa — Thu, 21 May 2009 02:52:31 +0000

I am a malay girl who wants to make Bachang for my hubby..he loves it…it looks lie the leaves has been sokaed and oiled? Am i right ..before we start wrapping them?

By: Peter Chan

Peter Chan — Sat, 21 Mar 2009 04:04:38 +0000

Does anyone knows where I can purchase a bak chang mold. I saw a metal triangular mold that a person was demonstrating. The metal was large and it seemed to make very nice bak changs. Thanks .pc

By: pablopabla

pablopabla — Thu, 19 Jun 2008 06:05:56 +0000

ricky : Memang cun!

Kat : It’s a dying art nowadays. Not many young people take up the trouble to learn to cook traditional food like this.

By: Bak Chang Recipe | Hochiak! Delicious Asian Food

Bak Chang Recipe | Hochiak! Delicious Asian Food — Tue, 17 Jun 2008 13:19:50 +0000

[...] This Bak Chang recipe is quite close to the Nyonya Bak Chang especially in the taste department. It is probably world’s apart from Cantonese Bak Chang which tends to be a bit on the saltish side and contains bigger chunks of ingredients. Those who are fond of eating saltish Bak Changs might find this not suited to their palate because our Bak Chang recipe is sweet and saltish with a slight emphasis on the former. Nevertheless, for those who are craving for a slightly sweetish Bak Chang, this might be the recipe you are looking for. In this recipe, we are looking at making approximately 25 Bak Changs depending on how you wrap the Bak Chang. [...]