Easy Bak Chang (Lazy Sticky Rice Dumpling)

Bak chang or zongzi is one of those festive foods that I always look forward to. The aroma of bamboo leaves, glutinous rice, and savory fillings bring back fond memories of the festive season.

However, traditional Bak Chang can be quite time-consuming to make, often requiring hours of boiling. While the long cooking process helps soften the rice and infuse the fragrance of the bamboo leaves, I sometimes find that the flavor of the filling becomes milder after being boiled in so much water. Some of the seasoning and juices from the filling seem to dilute into the cooking water, resulting in a Bak Chang that tastes a little plain unless extra seasoning is used.

That was how this lazy Bak Chang idea came about.

I already had a delicious savory filling that I often use for stuffed Taupok (tofu puff). A combination of minced pork, dried shrimp, mushrooms, Chinese sausages, carrots, green beans, and corn kernels. Since the filling is fully cooked and well-seasoned, I thought, why not turn it into a quick Bak Chang instead?

The glutinous rice and filling are cooked beforehand, wrapped in bamboo leaves, and then simply steamed for a short time. Since there is no lengthy boiling process, the flavors remain concentrated in the rice and filling, giving each bite a richer and more savory taste.

The result is a simple home-style Bak Chang that delivers all the familiar flavors without spending hours in the kitchen. It may not be traditional, but it's a practical shortcut for busy home cooks who still want to enjoy homemade Bak Chang during the festive season.

Why You'll Love This Recipe

A) No hours of boiling required 

B) Flavors stay concentrated instead of being diluted in cooking water 

C) Great for small batches 

D) Easier than traditional Bak chang 

E) Perfect for beginners 

F) Uses simple everyday ingredients 

G) Deliciously savory and satisfying

Full written steps, tips, and exact measurements are below. Keep scrolling!

INGREDIENTS

40-50 pieces of bamboo leaves and straw rope/cotton rope

900G Glutinous rice

400g Minced pork

80g Dried Shrimps

80g Fried shallots

3 tbsp Fried Shallot Oil

5 pcs Soften Dried Shitake mushrooms

1 Pair Chinese Sausage

1/3 length red carrots

½ cup Fresh Corn kernels

½ cup Green Beans

20 pcs steamed salted egg yolks

Seasoning

50ml water

1 tbsp Oyster sauce

1 tbsp Light soy sauce

1 tbsp dark soy sauce

2 tsp salt

2 tsp sugar

1 tbsp sesame oil

1 tsp pepper

2 tsp Five spice powder

METHODS

1. Prepare the Ingredients

Soak the glutinous rice for 2 hours. Drain well and set aside.

Soak the bamboo leaves and straw strings overnight. Rinse clean, then blanch them in boiling water for 10 minutes. Drain and set aside.

Soak the dried mushrooms and dried shrimp until softened. Dice the mushrooms and chop the dried shrimp.

Dice the carrots and Chinese sausages. Finely chop the shallots.

2. Make the Fried Shallots

Heat vegetable oil in a wok over medium heat. Fry the chopped shallots until golden brown and fragrant.

Remove the fried shallots and set aside. Reserve the shallot oil for later use.

3. Steam the Glutinous Rice

Place the soaked glutinous rice in a steaing tray. Add water until it just barely covers the rice surface or uses a ratio of 2 parts of water to 3 parts of rice.

Steam for 15–20 minutes.

Note: Do not over-steam the rice, as it will become too sticky and difficult to mix with the filling later.

Once cooked, drizzle 3 tablespoons of the reserved shallot oil over the rice and mix well.

4. Prepare the Seasoning

Combine all seasoning ingredients in a bowl and mix well. Set aside.

5. Prepare the Filling

Heat a little oil in a wok. Add the minced pork and stir-fry until the meat turns white, breaking it into small pieces as it cooks.

Push the pork on one side of the wok. Add a little more oil and sauté the dried shrimp until fragrant. Add the diced mushrooms and Chinese sausages. Stir-fry until everything is well combined.

Pour in the prepared seasoning sauce and stir well to coat all the ingredients evenly.

6. Combine the Rice and Filling

Add the steamed glutinous rice to thewok. Mix thoroughly until the rice is evenly coated with the seasoning, and all ingredients are well combined.

Finally, stir in the fried shallots and the mixed vegetables, mix well. 

Allow the mixture to cool slightly before wrapping.

7. Wrap and Steam

Fold the bamboo leaves into a cone shape and fill the bottom with some of the rice mixture. Place a salted egg yolk in the center, then cover it with more rice mixture. Gently press the filling to compact it.  Fold the bamboo leaves over the filling, wrap securely, and tie them with the prepared straw strings.

Arrange the wrapped dumplings in a steamer and steam for 15 minutes.

Tips for Making Easy Lazy Bak Chang 

1. Don't Overcook the Rice

The glutinous rice only needs to be partially cooked during the initial steaming. Overcooked rice can become too sticky and mushy when mixed with the filling, making it difficult to wrap neatly.

2. Season the Filling Slightly More Than Usual

Since the rice will absorb some of the seasoning, the filling should taste slightly stronger when stir-fried. This helps ensure the finished Bak chang is flavorful.

3. Use Shallot Oil for Extra Fragrance

The reserved shallot oil adds wonderful aroma and richness to the rice. Don't skip this step if possible.

4. Drain Ingredients Well

After soaking the mushrooms, dried shrimp, bamboo leaves, and glutinous rice, drain them thoroughly. Excess moisture can make the rice mixture too wet.

5. Compact the Filling Firmly

When wrapping, gently press the rice mixture to remove air pockets. A compact dumpling holds its shape better and is easier to slice.

6. Choose Smaller Dumplings for Beginners

Smaller Bak chang are easier to wrap and require less steaming time. They are perfect if you're new to wrapping rice dumplings.

7. Don't Overfill the Dumplings

Leave enough space at the top of the cone to fold the bamboo leaves properly. Overfilling may cause the dumplings to burst open during steaming.

8. Keep the Bamboo Leaves Moist

Cover the prepared bamboo leaves with a damp towel while wrapping to prevent them from drying out and cracking.

9. Let the Rice Mixture Cool Slightly Before Wrapping

Hot filling can make the bamboo leaves slippery and more difficult to handle. Slightly cooled filling is easier to wrap.

10. Customize the Filling

Feel free to add chestnuts, roasted peanuts, extra mushrooms, or additional salted egg yolks. This recipe is very flexible and can be adapted to your family's preferences.

11. Steam Before Serving

If the Bak chang has been refrigerated, steam for 10–15 minutes before serving to restore its soft texture and bamboo leaf fragrance.

12. Freeze for Later

These easy Bak chang freeze well. Store them in an airtight container for up to 2 months. Simply thaw and steam until heated through before serving.