tag:blogger.com,1999:blog-12790784.post111851231398276494..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Peasant Bak Changlilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-12790784.post-46290258264213507702011-06-11T20:53:34.983-06:002011-06-11T20:53:34.983-06:00Aunt Lily,
Made your bak chang today. Tasted just...Aunt Lily,<br /><br />Made your bak chang today. Tasted just like my late grandma's. Thank you so much for sharing the recipe. I can give you a big hug now if you are here. Thank you so much. My sis and best friend will be so happy when they get the bak chang from me tomorrow. Happy Dragon Boat Festival!<br /><br />Love,<br /><br />ReeseReese Darraghhttps://www.blogger.com/profile/03922180365532718618noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-29590960734238803212007-04-28T21:17:00.000-06:002007-04-28T21:17:00.000-06:00joycesi too am not very good tying the bak chang. ...joyces<BR/><BR/>i too am not very good tying the bak chang. For savory ones, they have to be tied tightly so that the filling will not separate from the rice but for the sweet kee chang, it has to be tied loosely so that the rice will have space to expand and it will be soft.<BR/><BR/>here is a link where there is a video of how to wrap http://eatfirstthinklater.blogspot.com/2006/05/making-chinese-rice-dumpling-bak-chang.htmlAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-7827439423770586312007-04-28T20:05:00.000-06:002007-04-28T20:05:00.000-06:00hi Lily!i tried to make the bak zhang but didn't k...hi Lily!<BR/><BR/>i tried to make the bak zhang but didn't know how to wrap them properly!!! Is the water supposed to be clear or brown after cooking? Mine was quite brown and a friend said that i had not wrapped the dumplings tightly enough. They tasted nice but a bit bland..so i guess he was right?? :)<BR/><BR/>so instead of boiling, can i just steam the dumplings??<BR/><BR/>In the end, i lined a square baking tin with bamboo leaves and did layers of rice, beans, meat& mushrooms and then rice again....i also added some grated ginger and garlic and oyster sauce & soy sauce ..and steam the whole dish for around 30 minutes...it came out tasting very much like Loh mai ghai!! My friends really enjoyed it..haha!!!<BR/><BR/>thank you for sharing the recipe!! :D<BR/><BR/>btw, Tony, my friend commented that his grandma uses Pandan leaves/ Screwpine leaves..perhaps you can give those a try if they r available?? Should impart a very nice flavour i think!!ioyceshttps://www.blogger.com/profile/06270035915803070000noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-70120822949313167422007-04-14T13:57:00.000-06:002007-04-14T13:57:00.000-06:00tonyjust found your comment. sorry that i missed ...tony<BR/><BR/>just found your comment. sorry that i missed it.<BR/><BR/>yes, you could use a cake tin or a bowl. just put the rice, then the filling and then top with rice. the result will not be so good as the rice is not so compressed as when wrapped with the bamboo leaves.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1166076404011767582006-12-13T23:06:00.000-07:002006-12-13T23:06:00.000-07:00Hi LilyIs there a way to make Bak Chang without ha...Hi Lily<BR/>Is there a way to make Bak Chang without having to use the leaves?Anonymousnoreply@blogger.com