Malaysian Recipe for Glutinious Rice in Bamboo Leaves or Chung
INGREDIENTS- 1 1/4 dried bamboo leaves
Ingredients for the Rice - 750g glutinous rice
- 1 tsp light soy sauce
- 5 tbsp vegetable oil
- 1/4 tsp salt
- 1 tsp sugar
- dash of white pepper
- 1 tbsp black soy sauce
Ingredients for the Filling of Chung - 750g pork (diced) - or any meat of your choice
- 90g dried black mushrooms (soaked overnight, drained & diced)
- 300g dried chestnuts (boiled till soft, drained)
- 60g small onions (chopped)
- 2 cups water
- 5 tbsp vegetable oil
Ingredients for Seasoning - 1 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/2 tbsp five-spice powder
- 1/4 tsp white pepper
FYI: Making this festive Nyonya dish will take time and practise so it is not surprising
to find ready-made ones expensive from the stores. A good step by step guide on how to make glutinous rice
in bamboo leaves or chung can be found
here.
To make a vegetarian chung, subsitute meat with diced deep fried tofu if you wish.
Glutinous Rice in Bamboo Leaves or Chung
- Wash the glutinous rice till excess starch is removed
- Drain and pour in enough water to cover the rice
- Allow the rice to soak in the water for at least 1 hour then drain again
- Get a big pot and fill it with water halfway
- Place the bamboo leaves in boiling water and simmer to soften (30 mins)
- Remove, drain and set aside
- In a bowl, mix the diced pork with all the seasoning ingredients (light & dark soy sauce, sugar, salt, five-spice powder and white pepper)
- Let stand for at least 30 to 40 mins for pork to soak up flavors
- How to make the Rice: Heat the oil in the wok
- Place rice, light and dark soy sauce, sugar, salt and pepper
- Mix well (10 mins) then remove
- How to make the Filling: Clean the same wok, then add in oil
- Stir-fry onions till soft
- Add in the diced pork, chestnuts and mushrooms and stir well
- Add enough water and cook till quite dry then dish up and allow to cool
- How to make the Chung: Take 2 bamboo leaves, place the longer one on top
- Fold over into the shape of a cone
- Put in 1 tbsp of the rice and press it firmly but gently to line the cone
- Add 1 tbsp of the filling and top with 1 tbsp of the rice
- Fold the ends of the leaves to enclose the rice and filling
- Tie firmly with a string, make sure all holes are sealed
- Make several and tie them all together with one long string
- When you have enough, boil water in a pot and lower the chung into it
- Make sure you allow the water to cover all the chung
- Bring to a boil, simmer covered till cooked (2 hours)
- Serve either hot or cold
TIP: Glutinous Rice in Bamboo Leaves or Chung can be made ahead of time and deep freeze
in the freezer for up to 4 months.
HOW TO MAKE SWEET CHUNG: To make the sweeter version, use the same measure of ingredients as
indicated in the recipe. Season the meat and mushrooms with light soy sauce, sugar, pepper and 1 1/2 tbsp
coriander powder. Then heat up about 3/4 cup oil in wok to brown 120g onions (sliced) and 90g garlic (sliced).
Add meat mixture, chestnuts, 180g preserved white melon (diced) and stir-fry everything. (5 mins) Add salt
and 2 tbsp black soy sauce. Dish up and set aside then follow instructions to make the chung.
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