關於 dried bamboo leaves for zongzi ，我們在網路上蒐集到這些相關的討論、資訊與評價

? Seafood Bak Chang Recipe Video: https://youtu.be/60R-cE2aJFM
➡️ Bak Chang Playlist: https://youtube.com/playlist?list=PLYOBHxuy1wS2m1A_rb1dYBaIw8Lf01-ht

Follow Chef Ross' easy steps to get your Bak Chang beautifully wrapped!

After rinsing and soaking dried bamboo leaves and strings in water overnight until slightly soft:
1️⃣ Overlap 2 leaves at the halfway point of each.
2️⃣ Fold through a V-shape into a cone. Ensure that the tip of the cone is sealed with the excess leaves folded in.
3️⃣ Fill coned leaves with 2 spoonfuls of uncooked glutinous rice, followed by the ingredients and more uncooked glutinous rice until cone is full. (Depending on the size of your leaves, adjust the spoonfuls accordingly. The idea is a 1:1:1 ratio of rice to ingredients to rice.)
4️⃣ When filled, form a C-shape with your dominant hand to cup the bottom of the cone.
5️⃣ Using your non-dominant hand, fold the excess leaves over the open area of the cone.
6️⃣ Continue folding the excess leaves around the cone / pyramid shape.
7️⃣ Over 2 points of the cone / pyramid, tie strings around and a knot to secure the dumplings.
8️⃣ Steam / boil dumplings and enjoy!

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⬇️ Ingredients below ⬇️
? Like to see more of your favourite Asian recipes ?
? Comment what recipes you want to see next below ?

This exciting take on zong zi recipe is for the seafood lovers! While not from any specific dialect group, the Seafood Bak Chang recipe features a mouth-watering filling including baby abalone, crab, scallops, hei bi (dried shrimp) and salted egg.

On top of that, you can expect dumplings that are generously flavoured with XO sauce and oyster sauce for an aromatic fragrance that’ll keep you wanting seconds this duanwu festival!

Glutinous rice dumplings are signature dragon boat festival food. Rooted in Chinese tradition, Dragonboat festival has a rich story, ➡️ read more here: https://themeatmen.sg/bak-zhang-fest-2021-5-handmade-bak-zhang-recipes/

⬇️ Ingredients here ⬇️
800g Glutinous rice
1½ Pork lard oil
16 pieces Dried scallops
8 cloves Garlic
100g Dried shrimps 
16 pieces Baby Abalone
1kg Crab leg meat (inclusive of shell)
16 pieces Salted eggs
100g Shallots (minced)
100g Garlic (minced)

Seasonings:
3 tbsp Light soy sauce
1 tbsp Dark soy sauce
3 tbsp XO sauce
3 tbsp Shaoxing wine
2 tbsp Sesame oil
White Pepper to taste

Wrappings:
32 pieces of bamboo leaves
Cotton strings / Hemp strings
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Full recipe: https://themeatmen.sg/seafood-bak-chang/
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

----
Get cooking with us:
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Timestamps:
0:00 Prepare glutinous rice
0:31 Pan fry garlic and scallop
0:56 Stir fry and season glutinous rice
1:38 Assemble the glutinous rice dumpling
2:05 Tie, steam and enjoy

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Japanese recipe：http://cookpad.com/recipe/1095896
The report in my blog:
http://ameblo.jp/cooking-s-papa/entry-12156668627.html

●Chinese Style Glutinous Rice（10 pieces）
200g pork belly
3～4 dried shiitake mushroom
green portion of green onions
2 sliced ginger
10 boiled quail eggs
300g glutinous rice
10 bamboo leaves(or tin foil)
2 tbsp oil

●Soup stock for ingredients
400 ml cooking liquid of pork
300 ml water from re-hydrating shiitake mushrooms
soy sauce/Shaoxing wine/oyster sauce:1 tbsp

●Soup stock for rice
400 ml cooking liquid of pork
soy sauce/Shaoxing wine/oyster sauce:1 tbsp
1/2 tbsp sugar
1/2 tsp salt

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BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
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Composition/performance ：igrek-U　　　　　
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