Friday, December 3, 2010

Mom's Bak Chang

I love my mom's bak chang, which is chinese rice dumpling. Whenever I am home, I will get her to make some for me. When I was a little girl, I love to watch how she wrapped those glutinous rice into one kind of leave and tie them up with its special string. After I moved to Singapore 14 years ago, I missed her bak chang every bak chang festival.

This trip, though she is living with me in Singapore now, when we came home for 2 weeks, I requested her to make some for me again. Mom loves it when we ask her to cook our favourite food for us. No matter how much trouble it takes her, she will never complain. Mommy is the BEST!!

I did try to learn to make bak chang from her. But they are just too much work and hassle for me. Nevertheless, I managed to capture her step by step. As for actual ingredient, I didn't manage to get the exact amount as she just use estimation. Its up to your own taste.

1. Stir fry some garlic

2. She had pre-mixed the glutinous with normal rice up to 1kg (for approximately 20 medium size bak chang). Of cos she washed them clean before cooking.

3. After the garlic has fragrant, pour in the rice mixture and continue to stir fry.

4. Add black soy sauce.

5. Add 3 tbsp of five spice powder

6. Add salt to taste

7. Continue to stir fry the rice for 15 minutes

8. Remove the half cooked rice to a big bowl to cool

9. Bak chang leaves must be soaked and thoroughly clean before use

10. Scoop rice first, then add meat and mushroom which were braised earlier ( I didn't have the recipe for this as my mom cooked them before I can steal some snaps).

11. Cover the meat with more rice

12. Wrap up and tie them onto a string

13. These are the completed bak chang. You will need to boil them in a big pot of water for 4 to 6 hours. Yes, that long

13. Cooked bak chang. Ready to be served

Best served warm with sweet MAGGI chili sauce. Simply Yummilicious!!!

Blueberry Swirl Butter Cake

My brother requested for a butter cake again. Since I am so free at home doing nothing but looking after my 3 1/2 months old son, I decided to do a simple but delicious butter cake for him. This time, I used canned blueberry to add in some flavour. I actually bought the canned blueberry to make blueberry pie but since it was a big can, I can make both.

To cut things short, click here for the basic butter cake recipe from my previous post.

Cream butter and sugar in a mixer

Add in eggs, one after another, with continuous beating in between the eggs

This is how the batter should look like after beating all the eggs in. Creamy smooth texture

Add in vanilla essence

Pour batter into prepared pan. Drop spoons of blueberry filling onto the batter and use a knife or chopstick to swirl. Do not over mix or the filling would blend in the batter and will not have the swirl of blueberry.

Bake in preheated oven of 170 Celcious for 45 minutes.