Seafood Bak Chang Recipe Video: https://youtu.be/60R-cE2aJFM Bak Chang Playlist: https://youtube.com/playlist?list=PLYOBHxuy1wS2m1A_rb1dYBaIw8Lf01-htFollow 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: 1 Overlap 2 leaves at the halfway point of each.2 Fold through a V-shape into a cone. Ensure that the tip of the cone is sealed with the excess leaves folded in.3 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.)4 When filled, form a C-shape with your dominant hand to cup the bottom of the cone.5 Using your non-dominant hand, fold the excess leaves over the open area of the cone.6 Continue folding the excess leaves around the cone / pyramid shape. 7 Over 2 points of the cone / pyramid, tie strings around and a knot to secure the dumplings. 8 Steam / boil dumplings and enjoy! ----P.S. Weve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends. P.P.S. Cant find a recipe you like? Drop us a comment or ping us on our socials.----FACEBOOKhttps://www.facebook.com/themeatmensgINSTAGRAMhttps://www.instagram.com/themeatmensg/?hl=enTIKTOKhttps://www.tiktok.com/@themeatmensgTELEGRAMhttps://t.me/joinchat/RkGuNJjo8VjSo4W5PINTERESThttps://www.pinterest.com/TheMeatMenSG
