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Bak Zhang Bun: Sticky Rice Dumplings for Dragon Boat Festival

Yields1 Serving

Bak Zhang lovers, fancy this elevated version of the classic rice dumpling for the upcoming Dragon Boat Festival? One thing's for sure, it's going to be a feast of colours and flavours!

Dough
 250 g bread flour
 1 tsp yeast
 125 g mik
 25 g Chek Hup brown sugar
 38 g butter
 1 large egg
 green colouringused sparingly
Chicken Filling
 Canola oil to saute
 1 tbsp ginger garlic paste
 1 chicken breastcut into cubes
 3 tbsp Chek Hup brown sugar
 60 ml soy sauce
 2 tbsp oyster sauce
 3 tbsp spring onionchopped finely
Spices
 1 star anise
 1 cinnamon stick
 3 dried chillies
Glutinous Rice Filling
 60 g azuki beans
 60 g glutinous rice
Making the dough mixture
2

Using a Kenwood Stand Mixer, add all of the ingredients into a mixing bowl.

3

Knead the dough for 15 minutes.

4

Take one third part of the dough and knead it with the green food colouring.

5

Cover with clean cloth and let it rest for two hours.

Making the filling
6

Meanwhile, heat your pan and drizzle the oil till light bubbles form.

7

Add in the ginger garlic paste and cook until browned.

8

Add the spices and cook until fragrant.

9

Add in the chicken and the remaining ingredients.

10

Once chicken is fully cooked, transfer into a bowl.

11

Add in the spring onion, then set aside.

12

For the glutinous rice filling, combine both ingredients in a microwave safe bowl.

13

Add water – just enough to cover the ingredients.

14

Microwave for one minute. Repeat this step up to three times until the rice and beans are fully cooked.

Setting the Bak Zhang Bun
15

Divide the uncoloured dough into 55g balls.

16

Add the filling, starting with the glutinous rice before adding the chicken.

17

Close each dough ball and leave to rest for a few minutes.

18

Roll the green dough into a long slab.

19

Cut and wrap it on the bun.

20

Bake in an oven at 130 degrees Celsius for 20 minutes.

21

Decorate using royal icing, if desired.