Teochew Rice Dumplings aka Bak Chang Part (II) 潮州双拼肉粽 (下)...

Here’s a summary of the preparations prior to wrapping and cooking the dumplings:

Let’s make the dumplings, please refer to Pictures (a) to (f)...
(a) Overlap 2 pieces of bamboo leaves and fold.
(b) Put in a layer of glutinous rice.
(c) Top with pork slices, red bean paste, Chinese mushrooms, chestnuts, dried shrimps, dried oyster, dried scallop and salted egg yolk.
(d) Cover with another layer of glutinous rice.
(e) Fold in the leaves to give a triangular dumpling and tie firmly with straw.
(f) Cook dumplings in a pot with water enough to cover all dumplings for 2 hours.

Hope you try these lovely rice dumplings... here’s one that’s opened up, enjoy... :p