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!
Using a Kenwood Stand Mixer, add all of the ingredients into a mixing bowl.
Knead the dough for 15 minutes.
Take one third part of the dough and knead it with the green food colouring.
Cover with clean cloth and let it rest for two hours.
Meanwhile, heat your pan and drizzle the oil till light bubbles form.
Add in the ginger garlic paste and cook until browned.
Add the spices and cook until fragrant.
Add in the chicken and the remaining ingredients.
Once chicken is fully cooked, transfer into a bowl.
Add in the spring onion, then set aside.
For the glutinous rice filling, combine both ingredients in a microwave safe bowl.
Add water – just enough to cover the ingredients.
Microwave for one minute. Repeat this step up to three times until the rice and beans are fully cooked.
Divide the uncoloured dough into 55g balls.
Add the filling, starting with the glutinous rice before adding the chicken.
Close each dough ball and leave to rest for a few minutes.
Roll the green dough into a long slab.
Cut and wrap it on the bun.
Bake in an oven at 130 degrees Celsius for 20 minutes.
Decorate using royal icing, if desired.